Crispy Herbed Potato Wedges (Print Version)
# Ingredients:
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01 -
2 tablespoons chopped fresh parsley or cilantro (if you want)
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1/2 cup shredded Parmesan cheese (about 50 grams)
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2 teaspoons Italian dried herb mix
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2 teaspoons garlic powder
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2 teaspoons salt
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4 tablespoons olive oil, extra-virgin
07 -
4 big Russet potatoes, cut into thick wedges
# Instructions:
01 -
Right before you dish them up, sprinkle chopped parsley or cilantro on top. If you're into dips, grab your favorite and serve while they're still hot.
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Pop them in the oven and let them cook for 25 to 35 minutes. They're ready when the wedges look golden and you can poke them easily with a fork.
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Spread all the seasoned wedges onto your greased baking pan. Keep them in a single layer with the skin side touching the tray.
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First, throw the shredded Parmesan onto the wedges and toss them until they're coated. Mix salt, garlic powder, and your herb seasoning in a little bowl, then shake that all over the potatoes.
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Take the wedges and toss them in your big bowl. Pour on the olive oil and mix well to cover them all up.
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Set your oven to 190°C and grease a big baking tray. Put it off to the side until you need it.
# Notes:
01 -
To get them super crispy, be sure none of the wedges touch or stack up on the baking tray.