Garlic Parmesan Potato Wedges

By ccavins

Ingredients

• 3-4 LARGE RUSSET POTATOES, SLICED INTO WEDGES
• 4 TABLESPOONS OLIVE OIL
• 2 TEASPOONS SALT
• 2 TEASPOONS GARLIC POWDER
• 2 TEASPOONS ITALIAN SEASONING
• 1/2 CUP SHREDDED PARMESAN CHEESE
• OPTIONAL: FRESH PARSLEY (OR CILANTRO), RANCH OR BLUE CHEESE DRESSING FOR DIPPING

Details

Adapted from lecremedelacrumb.com

Preparation

Step 1

PREHEAT OVEN TO 375. LIGHTLY GREASE A LARGE BAKING SHEET AND SET ASIDE.

PLACE POTATO WEDGES IN A LARGE BOWL. DRIZZLE WITH OLIVE OIL AND TOSS TO COAT. IN A SMALL BOWL WHISK TOGETHER SALT, GARLIC POWDER, AND ITALIAN SEASONING. SPRINKLE POTATO WEDGES WITH THE SHREDDED CHEESE, TOSSING TO COAT, THEN SPRINKLE WITH THE SEASONING MIXTURE.

PLACE POTATO WEDGES ON PREPARED BAKING SHEET IN A SINGLE LAYER WITH SKIN-SIDES-DOWN. BAKE FOR 25-35 MINUTES UNTIL POTATOES ARE FORK-TENDER AND GOLDEN. SPRINKLE WITH FRESHLY CHOPPED PARSLEY.

USE BLUE CHEESE OR RANCH DRESSING FOR DIPPING.