INGREDIENTS
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2 pounds Russet potatoes (about 3 large potatoes), scrubbed and dried
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1 1/2 tablespoons extra-virgin olive oil (you could even cut this down to 1 tablespoon)
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2 tablespoons grated Parmesan cheese
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1 1/2 tablespoons Circle B Kitchen seasoning salt
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1/4 teaspoon cayenne pepper (optional)