Parmesan Herb Potatoes

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Basil
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 tsp Oregano
  • 4 Red potatoes cut in, medium wedges
  • 1/2 tsp Rosemary

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 2/3 cup Parmesan, fresh

Found on smalltownwoman.com

Description

Ingredients

• 4 medium red potatoes cut in wedges
• 3 tablespoons olive oil
• 1/2 teaspoon basil
• 1/2 teaspoon rosemary
• 1/2 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2/3 cup finely grated fresh Parmesan

Directions

• Preheat oven to 375 degrees.
• Place potato wedges in one gallon storage bag. Add olive oil and shake to coat all the wedges. Combine basil, rosemary, oregano, garlic powder, onion powder, salt and pepper in small sandwich bag. Shake to combine well. Sprinkle 1/2 the herbs into the bag with the potatoes. Shake to coat well. Sprinkle the rest of herbs in the bag with the potatoes and shake to coat again. Add the Parmesan cheese and shake to coat.
• Spray cookie sheet with olive oil. Arrange potatoes flesh side down in single layer on cookie sheet pressing any loose Parmesan/spice mixture back on to the potatoes. Bake for 20 minutes. Remove from oven and carefully flip potatoes so the other flesh side is down. Bake for an additional 10-15 minutes or until golden brown.