Preheat oven to 425 degrees. Pam spray two large cookie sheets. Cut each unpeeled potato lengthwise into quarters, then cut each quarter lengthwise into two wedges. In a large bowl, toss potatoes with salt, pepper and olive oil until evenly coated. Divide potatoes between cookie sheets, spreading each batch into an even layer. Place cookie sheets on two oven racks and oven-fry potatoes 25 minutes or until tender and crisp, turning potatoes over once and switching pans between upper and lower racks halfway through cooking. Remove potatoes from oven and immediately toss with Parmesan in a bowl until coated if desired.
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