Baked Garlic Parmesan Potato Wedges
BAKED GARLIC PARMESAN POTATO WEDGES
This simple recipe for hardened ail parmesan spud wedges gift fail you gone with its naiveness and strange tang! These play a eager take containerful or course for parties!
Flavourer and cheese cured tater wedges oven cooked to halcyon offering state!
INGREDIENTS
- 3-4 huge russet potatoes, sliced into wedges
- 4 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons seasoning powder
- 2 teaspoons Romance seasoning
- ½ cup sliced parmesan cheeseflower
nonobligatory: uncured parsley (or cilantro), farm or sexy cheese sauce for dipping
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Manual
Preheat oven to 375. Gently grease a ample hot wrap and set divagation.
Place tater wedges in a volumed bowlful. Drizzle with olive oil and toss to surface. In a dwarfish concavity whisk together restrainer, garlic makeup, and Italian seasoning. Dust potato wedges with the shredded mallow, tossing to covering, then spatter with the seasoning accumulation.
Gauge murphy wedges on prepared hot line in a single sheet with skin-sides-down. Heat for 25-35 proceedings until potatoes are fork-tender and metallic. Sprinkle with freshly chopped parsley and covering for dipping.
Good luck and hopefully useful
