Baked Garlic Parmesan Potato Wedges
– This easy recipe for Baked Garlic and Parmesan Potato Wedges will blow your mind with its simplicity and fantastic flavour! They make a great side dish or appetizer for the holidays!
Try these other side dishes with your favourite dishes: Bacon and Avocado Potato Salad, the best sweet and creamy macaroni salad, and roasted garlic and lemon broccoli and cauliflower.
– French fries are my weakness. Often my younger brother and I, who have a very high metabolism, make midnight fries at Wendy’s/Carls Junior/Mickey-Ds/ which is open at this unattractive time. I have tried to fight my addiction as an adult by only ordering fries here and there when I eat out, instead of following the “fries with everything” motto that I have supported for 20 years.
– When my siblings and I went for breakfast on iHop, I ordered chicken strips and fries. Pancakes are great, but they don’t beat french fries and ketchup.
– These days, like I said, I’m trying to order fries less often – for obvious health reasons. Often I just share with my husband, he doesn’t hesitate to give some away. Or 60%. He’s great like that.
– And when I crave a variety of fries while I’m sweating at home, I usually make my own fries instead of going to a take-out order.
“One medium fry, please”.
“Yes, that will be all”.
Ingredients:
– 3-4 large russet potatoes, cut into quarters
– 4 tablespoons of olive oil
– 2 teaspoons of salt
– 2 teaspoons of garlic powder
– 2 teaspoons of Italian seasoning
– ½ cup of grated parmesan cheese
Optional: fresh parsley (or cilantro), ranch sauce or blue cheese for dipping
Instructions:
– 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 grated cheese over potato quarters, stirring to coat, then sprinkle with seasoning mixture.
– Place the potato quarters on the prepared baking sheet in a single layer, skin side down. Bake for 25 – 35 minutes until fork tender and golden brown. Sprinkle with freshly chopped parsley and dressing for dipping.