ByGirl Who Ate Everything
Updated March 8, 2017
teaspoons vegetable oil
cup grated Parmesan cheese
teaspoon onion powder
teaspoon garlic powder
Preheat oven to 350°F and line a large cookie sheet with foil and spray with cooking spray.
Wash and scrub potatoes thoroughly. Cut each potato lengthwise in half then cut each half into three wedges. If you have larger potatoes you may have to cut your wedges in half.
Toss potatoes in a large bowl with the oil. In a small bowl combine the remaining ingredients and sprinkle over the potatoes tossing to coat all the potatoes evenly.
Place potatoes on the large cookie sheet or jelly roll pan in a single layer and bake for 40-45 minutes or until golden brown.
Nutrition InformationNo nutrition information available for this recipe
More About This Recipe
- Potatoes can be fried, boiled, scalloped, mashed, steamed, baked, or even double baked. No wonder potatoes are the most popular vegetable in the United States. Their versatility is inviting to adults and kids alike.My two favorite forms of potato are French fries and baked potatoes. I am a French fry addict and would indulge more often if they weren’t so greasy and unhealthy. I have been known to sneak fries off my friends’ and kids’ plates because I never actually order French fries myself since I’m always trying to watch my girlish figure. Then there are baked potatoes - naked or loaded, sour cream or just butter, they are just asking to be dressed up and eaten.These Parmesan Potato Wedges are a hybrid between a baked potato and French fries - the best of both worlds. They are much healthier alternative to French fries yet still baked in the oven just like a baked potato.So is this side dish going to take forever? No. There’s no peeling of the potatoes required so after five minutes of tossing the potatoes with some essential spices and flavorings, you can pop them in the oven and forget about them. These Parmesan Potato Wedges would make a great side dish at a barbeque or potluck!