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RINSE the potatoes using cold running water. DIVIDE the potatoes into wedges, make sure they're all about the same size so they will cook evenly.
PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
GRATE the cheese as fine as possible and COMBINE them along with the dried basil, ground chili and potato wedges. DRIZZLE with olive oil and season with pepper and salt.
DIVIDE the potato wedges over the oven dish and ROAST them in the oven for about 20 minutes. FLIP them over once during roasting to make sure all sides are crispy. Enjoy!