Oven-baked potato wedges

Ingredients:

• 4 medium-sized Russet potatoes
• 1/2 cup vegetable oil
• Cooking oil spray
• 5 tablespoons grated Parmesan cheese (freshly-grated isn’t necessary; I used some from a shaker)
• 1 tablespoon garlic powder
• 1 teaspoon paprika
• 1/2 tablespoon oregano or Italian seasoning
• 1/2 tablespoon salt

1. Preheat oven to 375 degrees.
2. Rinse each potato under hot water and pat dry with a paper towel. Cut into small cubes or wedge-like pieces. I cut the ends off of each, then slice it into thick circles (about half an inch or a little more), then lay each circle down and cut it into fourths or eighths.
3. Pour the vegetable oil into a large mixing bowl. Add the grated Parmesan, garlic powder, paprika, oregano or Italian seasoning, and salt. Stir until everything is well-blended.
4. Add the potato pieces to the mixing bowl and stir them with a large spoon until all are covered with the seasoning.
5. Lightly coat a baking pan, preferably a 9” x 13”, with cooking oil spray. Add the potatoes. It’s fine if a few pieces are on top of others.
6. If any seasoning mix is left in the bottom of the mixing bowl, use a spoon to drizzle it over the potatoes in the pan.
7. Bake for 25 minutes. Remove the pan, stir the potatoes, then bake for another 30 minutes.