So here's an interesting quirk my wife has... The woman, for the life of her, can not pass a bag of potatoes if they are on sale. I don't know how else to explain it. Even if we have 10 pounds at home she will come in the door from the grocery store, holding her newly acquired spuds up like a fishing trophy. So needless to say that this happened recently, prompting my digging this recipe up from obscurity. You can watch me make them here.These wedges have saved so much of my storage space from a tuber take over, they are quite the quick and easy solution to the ever-looming question "So, what do I make to go with that?". I have a few renditions of this if you're interested, from the spicy game day versions, to the savory loaded variety. You're imagination is the only thing that can hold you back with them, so don't hesitate to experiment! Potatoes are a blank palette of flavor, so don't be shy with the spices.
INGREDIENTS
- 3-4 large russet potatoes, sliced into wedges
- 4 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning (You can find my rendition here)
- ½ cup parmesan cheese (from the green can)
- optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping
INSTRUCTIONS
Preheat oven to 375. Lightly grease a large baking sheet and set aside.Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. ( I skipped the mixing of the spices since I was going to mix the potatoes anyway and they turned out perfectly) Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture. (Or just add it all and toss well once. Turns out the same, and easier on the wrist.)
Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.
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