Baked Garlic Parmesan Potato Wedges

The boys loved these. They're baked, not fried, and use olive oil which is supposed to be a bit healthier as far as oils go. And you can never go wrong with garlic and Parmesan. Simple, delicious and filling.

• 3-4 large russet, or baker potatoes, sliced into wedges
• 4 Tbsp olive oil
• 2 tsp salt
• 2 tsp garlic powder
• 2 tsp Italian seasoning
• 1/2 cup shredded Parmesan cheese
• fresh parsley or cilantro, ranch or bleu cheese dressing (optional)

Preheat oven to 375 degrees. 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 italin seasoning. Sprinkle potato wedges with shredded cheese, tossing to coat, then sprinkle with the seasoning mixture. 

Place wedges on prepared baking sheet in a single layer with skin-sides down. Bake 25-35 minutes, until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley or cilantro and set out dressing for dipping. 

Serves 4-6 people

Prep Time: 15 minutes

Total time: 45 minutes

Recipe from lecremdelacrumb.com