Two-Tone Potato Wedges. 2 large Russet Potatoes; 1 large sweet potato; 2 tbsp. o…

Two-Tone Potato Wedges. 2 large Russet Potatoes; 1 large sweet potato; 2 tbsp. olive oil; sea salt; pepper; 2 tbsp. grated Parmesan cheese; 3 garlic cloves, minced. Cut the scrubbed (not pealed) potatoes into wedges, put them into a plastic bag, add salt and pepper, shake to coat. In a pan, arrange the wedges in a single layer on lightly oiled aluminum foil. Bake, uncovered, at 425° for 20 min. Turn the potatoes; sprinkle with Parmesan cheese and minced garlic. Bake until golden brown.