Fries are my weakness. Many a time my sky-high metabolism younger
self and brother made midnight french fry runs to the local
Wendy’s/Carls Junior/Mickey-Ds/whoever is open at that unsightly hour.
I’ve tried to get a handle on my addiction in my adult years by ordering
fries on the side only here and there when eating out, instead of going
with the fries-with-everything motto I endorsed for 20 years.
When my siblings and I went to iHop for breakfast, I ordered chicken strips and fries. Pancakes are great but they just can’t win out over deep fried potatoes and ketchup.
These days, like I said, I try to order fries less frequently – for obvious health reasons. Often times I’ll just share with the husband, he doesn’t mind giving up a few. Or 60%. He’s awesome like that.
And when I’m craving some variety of
fry while at home in my sweats, I usually make my own instead of heading
out for a to-go order.
“A medium fry, please”.
“Yes, that will be all”.
I dipped these beauties in blue cheese dressing with freshly chopped parsley. Oh my heaven. Wendy’s natural cut fries have nothing on these baked garlic parmesan potato wedges. And like I said, I’m a sucker for those. So when I say these are worth making, I really mean – GO MAKE THESE!
Like yesterday.
Garlic and parmesan seasoned potato wedges oven roasted to golden tender perfection!
Author: Tiffany
Recipe type: Side Dish / Appetizer
Serves: 4-6
Ingredients
- 3-4 large russet potatoes, sliced into wedges
- 4 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- ½ cup shredded parmesan cheese
- 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. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
- 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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