4 large russet potatoes
4 tablespoons olive oil (or vegetable oil)
1 cup grated parmesan cheese, divided
1 teaspoon sea salt
1 teaspoon garlic powder
Cut potatoes into strips (I keep mine on the thick side because they shrink).
Soak the potatoes in warm water for at least an hour.
Preheat oven to 450 degrees.
Drain and rinse potatoes. Pat potatoes dry with a dish or paper towel.
Toss potatoes in a large bowl with olive oil, salt, garlic and 1/2 cup parmesan cheese.
Arrange potatoes on a large cookie sheet in a single layer. Bake for 15 minutes.
Remove potatoes from oven, turn over and cover with 1/2 cup parmesan cheese.
Turn up oven to 500 degrees and bake potatoes for another 15 minutes.
