Description
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.
Ingredients
Scale
- 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
- Preheat the oven to 400°
- Scrub the potatoes under warm water – leave the skin on.
- Slice potatoes, with skin on, into 10-12 wedge pieces per potato.
- In a small dish, mix together all of the ingredients except the olive oil and potatoes,
- Place the potatoes into a zip-top bag or a large bowl.
- Drizzle potatoes with olive oil and shake or stir to cover all of them.
- Add the dry herbs and spices and shake or stir to cover all of them.
- Lay them side-by-side on a parchment covered baking sheet leaving a little bit of room between each potato.
- Bake for 25 minutes, flip and bake for another 20 minutes.
- Serve with ranch dip, ketchup, or your favorite dipping sauce.
- Prep Time: 5 minutes
- Cook Time: 45 minutes