Parmesan and Parsley Potato Wedges

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Ingredients (makes about 4 large servings):

  • 4 large Russett potatoes (washed)
  • 2 Tbsp. canola oil
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. dried Rosemary (crushed)
  • 1 tsp. garlic powder
  • about 1/3 C. fresh parsley, chopped (or a few pinches of dried parsley flakes)
  • about 2 Tbsp. grated Parmesan cheese

Instructions:

  1. Slice potatoes into 8-12 wedges per potato. Place wedges in a large mixing bowl.
  2. Preheat oven to 425 degrees F.
  3. Add oil, salt, pepper, rosemary, and garlic powder. Toss potatoes and coat evenly in the oil and seasoning mixture.
  4. Place wedges in a single layer (peel-side down) on a foiled and greased baking tray.
  5. Bake for 15 minutes.
  6. Rearrange wedges, sprinkle parsley and Parmesan cheese on top, and bake 15 more minutes or until tender.

These potato wedges go great with a fresh green salad or vegetables and either a poultry dish or hard-boiled eggs. You can also make a snack out of them and just dip them in ketchup or Ranch Dressing.