Ashley Shawna 
Delicious, hot, crunchy - everything you'd want in an oven baked potato. Plus you can never go wrong with a little extra cheese.
Preheat the oven to 400˚F/200˚C.
Line baking sheet with parchment paper.
Throw the wedged potatoes in a large bowl for mixing.
Slowly add the avocado oil while moving around the potatoes, then toss thoroughly.
In a cup, add the rosemary, salt, garlic powder, Italian seasoning, and paprika. Add 1/4 of the mixture to the potatoes then toss. Add another quarter, then toss again. repeat until all the seasoning has been used.
Place the potatoes over top of the parchment lined baking sheet. Try to separate the potatoes in order to get them extra crispy.
Bake for 20 minutes, turn over, bake for another 10-15.
Remove from the oven, top with parmesan, then bake for another 20 minutes or until crispy and golden.
Sprinkle potatoes with fresh parsley and top with a sprig of rosemary.
Ingredients
Directions
Preheat the oven to 400˚F/200˚C.
Line baking sheet with parchment paper.
Throw the wedged potatoes in a large bowl for mixing.
Slowly add the avocado oil while moving around the potatoes, then toss thoroughly.
In a cup, add the rosemary, salt, garlic powder, Italian seasoning, and paprika. Add 1/4 of the mixture to the potatoes then toss. Add another quarter, then toss again. repeat until all the seasoning has been used.
Place the potatoes over top of the parchment lined baking sheet. Try to separate the potatoes in order to get them extra crispy.
Bake for 20 minutes, turn over, bake for another 10-15.
Remove from the oven, top with parmesan, then bake for another 20 minutes or until crispy and golden.
Sprinkle potatoes with fresh parsley and top with a sprig of rosemary.
