Don't boil potatoes as stated, blanch them and bake them for longer. If you boil, even for 5-7 minutes, you'll end up with broken wedges and an interior texture of mashed potato. I made a topping of 2tbsp APF, 3tbsp grated parm, fresh fine chopped rosemary, and fresh ground black pepper. I first tossed the wedges in EVOO then coated them in the topping, crispy and light exterior, delicious.
