Garlic Parmesan Potato Wedges
Yield: 4-6 servings
Cook Time: 35-40 minutes
Tips: For smaller potato wedges, you can use smaller potatoes (which will produce more wedges and works great if you're using this recipe for appetizers.)
Suggestion: Delicious served as a side dish, as appetizers or for anytime snacking!
Ingredients
- 4 large Russet potatoes
- 1/4 cup oil
- 2/3 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 tesapoon freshly ground black pepper
- 4 teaspoons garlic powder
- 2 teaspoons dried thyme, crushed
Directions
Preheat oven to 375° F.
Wash potatoes and pat dry with paper towels. Cut each potato lengthwise into 6 wedges. Place wedges in a large mixing bowl. Drizzle oil over wedges and stir until all potatoes are well coated.
Wash potatoes and pat dry with paper towels. Cut each potato lengthwise into 6 wedges. Place wedges in a large mixing bowl. Drizzle oil over wedges and stir until all potatoes are well coated.
In a small mixing bowl, whisk together Parmesan cheese, salt, pepper, garlic powder and thyme. Sprinkle mixture over potatoes a while stirring until all potatoes are well coated.
Spread potatoes on a greased baking sheet (use oil or non-stick spray) and bake for 35-40 minutes, or until potatoes are tender and cheese coating has turned to a light golden brown color. Turn potatoes once half-way through baking time.
Spread potatoes on a greased baking sheet (use oil or non-stick spray) and bake for 35-40 minutes, or until potatoes are tender and cheese coating has turned to a light golden brown color. Turn potatoes once half-way through baking time.