1 large (6 oz) potato, well scrubbed, cut into 1/4″ wedges
2 cups cold water
1 tsp. oil
1 T. parmesean
1/8 tsp. each salt and sage
Bring water and potatoes to a boil, until crisp tender (4 or 5 minutes). Rinse with cold water until cool. Pat dry. Heat oil in a nonstick pan. Saute potatoes until lightly browned. Sprinkle with cheese and seasonings.