Baked Potato Wedges are one of my families favorite side dishes! This garlic parmesan version is so easy to make and they have such an irresistible flavor. So good they might just become a new go-to side dish!
WHAT I LOVE ABOUT THESE BAKED POTATOES WEDGES
I love how the parmesan that they’re coating in helps the outsides become nice and crisp while the insides say perfectly soft and tender.
Plus I love the flavor cheese adds and the hints of garlic.
A HEALTHIER FRENCH FRY
These are perfect for those times when you’ve got a french fry craving but don’t want to splurge so much.
They’re baked (or technically roasted) instead of fried and they’re coated with olive oil instead of using the traditional vegetable oil used for french fries.
I mean, these things are good enough that you’ll forget all about that main dish. Pass more potatoes wedges please and thank you!
3-4 large russet potatoes, sliced into wedges
4 tablespoons olive oil
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons Italian seasoning
½ cup shredded parmesan cheese
optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping
How to make it :
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 potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.
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