What I Love About These Baked Potatoes Wedges
I love how the parmesan that they’re coating in helps the outsides become nice and crisp while the insides say perfectly soft and tender. Plus I love the flavor cheese adds and the hints of garlic.
A Healthier French Fry
These are perfect for those times when you’ve got a french fry craving but don’t want to splurge so much. They’re baked (or technically roasted) instead of fried and they’re coated with olive oil instead of using the traditional vegetable oil used for french fries. I mean, these things are good enough that you’ll forget all about that main dish. Pass more potatoes wedges please and thank you!
Ingredients You’ll Need for This Recipe
Olive oil Parmesan Fresh rosemary Garlic powder and parsley Salt and pepper
How to Make Baked Garlic Parmesan Potato Wedges
Preheat oven and grease baking sheet. Rinse and cut potatoes, place on baking sheet. Drizzle potatoes with oil and sprinkle evenly with parmesan, rosemary, garlic powder and season with S&P and toss. Spread into an even layer, laying potatoes on one cut side. Roast turning potatoes halfway through. Broil during last 1 – 2 minutes. Sprinkle with a few more tablespoons parmesan and parsley.
Tips for These Potato Wedges
Cut them as even as possible so some aren’t done before others. Use powdered parmesan if desired but go for the refrigerated kind. Don’t skip the broiling step because it helps crispen them up as well. Just be sure to keep a close eye on them so they don’t burn. Serve warm for best results. Any fry or potato wedges is much better warm right?
The Flavorful Creamy Dip
These are good with ketchup but I like options so I made a second simple dip to pair with them. Which is totally optional. It’s a light mayo and Greek yogurt based dip that’s perfectly rich and creamy. And it’s lightly seasoned with dried basil because you don’t need a lot of flavor.
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Baked Sweet Potato Fries Roasted Garlic Parmesan Potatoes Roasted Garlic Parmesan Zucchini Squash and Tomatoes
