Parmesan Herb Baked Potato Wedges

Parmesan Herb Baked Potato Wedges are a happy marriage of potato skins and thick-cut french fries or steak fries. Crispy on the outside and soft on the inside…full of cheese parmesan and herb flavors.

When I say we love these baked potato wedges, I mean we really love them. They are a great oven-baked alternative to oil-fried french fries. Last weekend we made our favorite new burger, the Philly Cheesesteak Burger and I needed something to go with them. Of course, chips always come to mind but I wanted something more so I came up with this delicious crispy on the outside, soft in the middle potato wedges.

Wheather you are making chicken, steaks or even burger, these Parmesan Herb Baked Potato Wedges are a great accompaniment. I served with ranch dip but they would be great with ketchup, dill dip or even and herb dip.

Before you check out the recipe, I have to share one of my favorite indulgences. It has nothing specifically to do with potatoes wedges except that it’s what I use to line my baking sheet for this recipe and any other recipe where I need to line a baking sheet with parchment paper. I use pre-cut parchment paper squares because they make my life so easy. Simply unfold and they fit my baking sheet exactly. You can check them out here: Reynolds Kitchens Cookie Baking Sheets Parchment Paper (Non-Stick, 22 Sheets)

Parmesan Herb Baked Potato Wedges

Parmesan Herb Baked Potato Wedges are a happy marriage of potato skins and thick-cut french fries or steak fries. Crispy on the outside and soft on the inside…full of cheese parmesan and herb flavors.

• Author: krazykitchenmom
• Prep Time: 5 minutes
• Cook Time: 45 minutes
• Total Time: 50 minutes
• Yield: 4 Servings

Ingredients

• 2 large russet potatoes
• 2 TBS extra virgin olive oil
• 2 TBS finely grated parmesan cheese
• 1 teaspoon dried Italian herbs
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper

Instructions

1. Preheat the oven to 400°
2. Scrub the potatoes under warm water – leave the skin on.
3. Slice potatoes, with skin on, into 10-12 wedge pieces per potato.
4. In a small dish, mix together all of the ingredients except the olive oil and potatoes,
5. Place the potatoes into a zip-top bag or a large bowl.
6. Drizzle potatoes with olive oil and shake or stir to cover all of them.
7. Add the dry herbs and spices and shake or stir to cover all of them.
8. Lay them side-by-side on a parchment covered baking sheet leaving a little bit of room between each potato.
9. Bake for 25 minutes, flip and bake for another 20 minutes.
10. Serve with ranch dip, ketchup, or your favorite dipping sauce.