Preheat the oven to 425.

Cut the potatoes into wedges & parboil them in a pot of boiling water for about 6 minutes until partially cooked (fork tender) but not falling apart.

Drain the potatoes and allow them to cool

Make the parmesan by blending the remaining ingredients in a blender and pulse to chop the almonds, then blend to a powdery consistency (you won’t use all of it – store remaining parm in the fridge).

Pour the water on the potatoes and toss to moisten. Sprinkle a few tablespoons of parm onto the potatoes and toss gently. Add a few more and toss again if you like. Lay out the potatoes in a single layer on a baking sheet and bake for 10-15 minutes until golden brown and crunch.