INGREDIENTS
3
russet or Idaho potatoes (cut into 8 long wedges each (total of 24))
2 tbsp
olive oil
8 cloves
garlic (minced)
1 1/2 tsp
dried thyme leaves
1/2 cup
grated Parmesan
2 tbsp
fresh parsley (minced)
salt and black pepper (to taste)
Minced fresh parsley (for garnish)
Minced fresh thyme (for garnish)
Extra grated Parmesan cheese (for garnish)