2 russet potatoes, scrubbed well
3 tablespoons olive oil
1 teaspoon Neely's BBQ seasoning
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped fresh parsley
1 tablespoon sliced green onions
Be careful not to overcook the potatoes when boiling. You don't want them to fall apart when you roast them. Heating your sheet tray in the oven will promote crispness in your potatoes wedges. The potatoes start sizzling and crisping up as soon as they hit the hot pan.