Baked Garlic Parmesan Potato Wedges


Three of my biggest weaknesses are coffee (as some of you already know), chocolate, and last but not least fries. If I could, I totally would go on a midnight french fry run to my favorite fast food joints Chick Fil A, Whataburger, and Raising Cane’s. However, I have been trying really hard to get a grasp on my obsession in the recent years by ordering fries on the side only here and there when eating out.

I do confess though that I sometimes like today, for example, have cravings of some variety of fries, while at home in my comfy clothes on the computer looking desperately for a homemade french fry recipe. Haha! 😀 So too, satisfy my wanting I got my sweet sister (Caylee) to help me make these latest semi french fries, and they sort of blew my brain. So crispy and loaded with yummy garlic and full of Italian flavors. I would never ever turn down garlic and cheese. On french fries nonetheless!

So, with that being said, I’m certain Raising Cane’s normal cut fries have nothing on these baked garlic parmesan potato wedges. And same I said, I’m a sucker for those. So when I say these are worth making, I really mean – GO MAKE THESE!

Baked Garlic Parmesan Potato Wedges

INGREDIENTS

3-4 large russet potatoes
4 Tbsp. Olive oil
2 tsp. salt
2 tsp. garlic powder
2 tsp. Italian seasoning
½ C. shredded parmesan cheese

Optional:
fresh parsley (or cilantro),
ranch or blue cheese dressing for dipping

INSTRUCTIONS

Preheat oven to 375.

1. Line a 9×13 baking sheet with foil and lightly grease it with non-stick cooking spray and set aside. On a cutting board slice potatoes into wedges and place them in a large mixing bowl.

2. Pour with olive oil and toss to cover. In a small mixing bowl combine salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, stirring to coat, then pour the seasoning mixture on top.

3. Place potato wedges on the previously prepared baking sheet in a single layer with skin-sides-down. Bake for twenty-five to thirty-five minutes until potatoes are fork-tender and golden brown. Sprinkle with parsley and dressing for dipping.

image

Recipe adapted from Creme De La Crumb

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