This recipe was quick, easy, and very delicious! I used about 1/3 less salt and I peeled the potatoes.
Calling all potatoe lovers! This recipe is a perfect side with a nice juicy steak served at the backyard picnic table. The parmesan cheese is a nice touch. We loved it with traditional ketchup or with tzatziki yogurt dipping sauce.
Servings: 4
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
INSTRUCTIONS
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Preheat oven to 375. Lightly grease a large baking sheet and set aside.
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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.
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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 and dressing for dipping.
