These oven baked Parmesan Potato Wedges are perfectly clear and yummy. The potatoes are thrown with Parmesan cheese prior to baking. It can be appreciated as a different side dish to any barbecue or roast dinner, or just as a light bite. Before serving while still hot, season with sea salt, just scrumptious!
- 3-4 large russet potatoes
- 1/4 c. extra virgin olive oil
- 1 tbsp. garlic powder
- 1 tbsp. Italian seasoning
- 1 tsp salt or to taste
- 1/4 tsp Freshly ground black pepper or to taste
- 1/2 c. freshly grated Parmesan
- Chopped fresh parsley for garnish
Preheat oven to 400°. Cut each potato lengthwise in half. Cut each half into three wedges.
In a large bowl add the potato wedges, olive oil, garlic powder, Italian seasoning, grated parmesan salt and pepper.
Arrange potatoes skin side down in a single layer on a 15x10x1-in. baking pan coated with cooking spray. Sprinkle with any remaining coating. Bake for 25-30 minutes until they are golden brown and crispy.
Garnish with fresh parsley and serve with ketchup, ranch, or sauce of choice.
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