Crispy Rosemary-Parmesan Potato Wedges

Boil in salted water until just barely tender:

3 Caribou Russet potatoes, sliced lengthwise into 8 wedges each
Drain and cool slightly.

On a plate, combine:
1/3 c Panko breadcrumbs
2 T minced fresh Rosemary
2 T grated Parmigiano-Reggiano
Salt
Pepper

Brush potato wedges with olive oil and press them into the panko mixture until coated on the cut sides. Bake in a 400F oven 10-15 minutes. Flip the wedges and bake for another 10 minutes, until crisp and golden.