Baked Herb Parmesan Potato Wedges

• Vegetarian
• Gluten free

• Produce

  • 3 2 pounds large russet potatoes, large
  • 1/4 tsp Garlic powder

• Condiments

  • 1 Ranch dressing

• Baking & Spices

  • 2 tsp Italian seasoning
  • 1/4 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Parmesan cheese

Found on theblondcook.com

Description

Ingredients

• Approximately 2 pounds large russet potatoes (about 3), sliced into wedges
• ¼ cup extra virgin olive oil
• 1 teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon garlic powder
• 2 teaspoons Italian seasoning
• ½ cup shredded Parmesan cheese
• Optional: fresh chopped parsley and cilantro for topping
• Ranch dressing, for dipping

Directions

• Preheat your oven to 400 degrees F and grease a large baking sheet.
• Place olive oil, salt, pepper, garlic powder and Italian seasoning in a gallon size resealable bag.
• Rinse potato wedges under cold running water. Pat dry with a paper towel. Place potatoes in plastic bag with olive oil mixture and seal. Shake bag well to evenly coat potato wedges.
• Place wedges on prepared baking sheet in a single layer and sprinkle with Parmesan cheese.
• Bake for 35 minutes, or until easily pierced with a fork.
• Top with chopped parsley or cilantro and serve with ranch dressing or ketchup.