Garlic Parmesan Potato Wedges (Print Version)
Ingredients:
01 -
3-4 large russet potatoes, sliced into wedges.
02 -
4 tablespoons of olive oil.
03 -
2 teaspoons of salt.
04 -
2 teaspoons of garlic powder.
05 -
2 teaspoons of Italian seasoning.
06 -
½ cup of shredded parmesan cheese.
07 -
Optional: Fresh parsley or cilantro, ranch, or blue cheese dressing for dipping.
Instructions:
01 -
Preheat your oven to 375°F. Grease a spacious baking sheet to prepare it for the wedges.
02 -
Arrange the potato wedges in a large bowl and drizzle them with olive oil, mixing thoroughly to coat each wedge evenly.
03 -
In a separate small bowl, combine salt, garlic powder, and Italian seasoning, then sprinkle over the potato wedges to coat evenly.
04 -
Sprinkle shredded parmesan cheese generously over the seasoned wedges, mixing gently to ensure even distribution.
05 -
Place the prepared wedges on the greased baking sheet in a single layer, ensuring the skin sides face down.
06 -
Bake for 25-35 minutes until tender and golden brown.
07 -
Once baked, garnish with freshly chopped parsley or cilantro and serve hot with your preferred dipping sauce.
Notes:
01 -
Serving Suggestions: Serve hot and crispy with dipping sauces like ranch or blue cheese. Garnish with parsley or cilantro.
02 -
For leftovers, store in an airtight container in the refrigerator for up to 2-3 days. Reheat in the oven at 350°F for 10-15 minutes.
03 -
For freezing, freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. Reheat directly from frozen in the oven.