Parmesan and Garlic Baked Potato Wedges

Bahan-bahan (4 porsi)

• 4 russet potatoes, cut into wedges
• 4 cups water
• 1 tablespoon white or apple cider vinegar
• 1 tablespoon salt
• 1/4 cup butter, divided into tablespoon-sized pieces
• 4 ounces (about 1 cup) shredded parmesan cheese
• 4 large cloves garlic, minced
• 1/4 cup freshly chopped parsley
• Zest of 1 lemon
• Salt and pepper, to taste
• Marinara or dip of choice, to serve