2 lb. baking potatoes (about 4 potatoes), peeled
1/2 tsp. dried whole thyme
1/2 tsp. freshly-ground black pepper
1 T. extra-virgin olive oil
1/4 C. finely-grated fresh Parmesan cheese
1/2 tsp. salt
Cut each potato into three pieces and then into strips. Pat wedges dry with paper towels and place in a bowl. Add thyme and pepper and toss well. Drizzle oil over wedges, tossing well to coat. Arrange in a single layer on a baking sheet coated with cooking spray. Bake at 450F for 30 minutes. Sprinkle cheese and salt evenly over wedges. Bake an additional 10 minutes or until tender and browned.
Yield: 6 servings (5-6 strips)