Baked Garlic Parmesan Potato Wedges


This recipe for potato wedges is my new favourite. The combination of garlic, Italian seasoning and parmesan makes a delicious appetizer or side dish. Be sure to use russet potatoes, for best results. They can be dipped in your favourite salad dressing or in ketchup.

Baked Garlic Parmesan Potato Wedges

• 3-4 large russet potatoes skin on, sliced into wedges
• 4 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons garlic powder
• 2 teaspoons Italian seasoning
• ½ cup shredded parmesan cheese
• Ketchup, ranch, or blue cheese dressing for dipping

Preheat oven to 375. Lightly grease a large baking sheet or line with parchment paper 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. Serve with your favourite dipping sauce.

This entry was posted in Columns, Mother May I?. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *