Recipe

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• 12 oz potatoes , well scrubbed
• 4 cups cold water
• 2 tsp olive oil
• 2 tbsp grated parmesan cheese
• 1/4 tsp salt
• 1/4 tsp sage, rubbed
• 1/8 tsp pepper

• 1 Using sharp knife, cut potato into 1/4-inch-thick wedges.
• 2 In 1 1/2 quart saucepan combine potato wedges and cold water and bring to a boil; cook until potato wedges are tender-crisp, 4 to 5 minutes.
• 3 Transfer potato wedges to a colander and set under running cold water until cool; pat dry with paper towels.
• 4 In 8 or 9-inch nonstick skillet heat oil over high heat; add potato wedges and cook turning occasionally, until lightly browned, 2 to 3 minutes on each side.
• 5 Sprinkle cheese and seasonions over potato wedges and mix until thoroughly combined.