Parmesan Crusted Potato Wedges
If you have spare potatoes from your fall harvest like we do, a great way to switch them up is by making parmesan crusted potato wedges. My kids are getting sick of just having potatoes, but add parmesan and seasoning and they are a hit!
Ingredients
- 6 potatoes
- 4 tbsp olive oil extra virgin
- 2 tsp sea salt
- 2 tsp garlic powder
- 2 tsp italian seasoning
- 1/2 cup shredded or grated parmesan cheese
Instructions
- 1. Preheat oven to 375. Place parchment paper on a baking sheet.
- 2. Cut potatoes in half the long way and then cut each half into 4-5 potato wedges. The smaller the pieces here, the quicker they will cook.
- 3. Once the potatoes are all cut into wedges, place them in a large bowl. Drizzle with olive oil and stir around to coat.
- 4. Add the parmesan to the bowl and continue to toss until coated and spread evenly.
- 5. In a small bowl, combine sea salt, garlic powder and italian seasoning. Spread over the potatoes evenly, tossing to coat.
- 6. Place seasoned wedges on the baking sheet, making sure the skin side is down.
- 7. Bake for 30 minutes or until the potatoes are tender when pierced with a fork and the desired golden color. For crispier wedges, leave them in the oven to cook longer. Let cool for a couple minutes. Eat them plain for serve with ketchup or ranch.