Garlic Parm Potato Wedges (Printable Version)
# What You'll Need:
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2 tablespoons fresh parsley or cilantro, chopped (if you like)
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1/2 cup (about 50 grams) Parmesan cheese, shredded
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2 teaspoons Italian herb seasoning
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2 teaspoons garlic powder
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2 teaspoons salt
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4 tablespoons extra-virgin olive oil
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4 big Russet potatoes, cut into wedges
# How to Make It:
01 -
Once done, sprinkle some chopped parsley or cilantro on top. Dish them out while they're hot, and grab your favorite dipping sauce if you want.
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Throw the tray in the oven and let the wedges bake for 25 to 35 minutes. Take them out when they're golden and soft if you poke them with a fork.
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Lay all those herby, cheesy potato wedges on your baking sheet. Make sure the skin side is down and nothing's stacked.
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Mix your salt, garlic powder, and Italian herbs in a small bowl. Sprinkle Parmesan cheese over the oiled wedges and toss around so they're all covered. Now, shower on your seasoning blend until everything's well dusted.
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Drop your potato wedges into a big bowl. Drizzle on olive oil and toss with your hands to coat them all over.
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Switch the oven to 190°C. Give your baking sheet a quick coat of oil and keep it close.
# Additional Tips:
01 -
Space your potato wedges out so they aren't touching. This helps them go crispy instead of soggy.