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:
- Slice potatoes into 8-12 wedges per potato. Place wedges in a large mixing bowl.
- Preheat oven to 425 degrees F.
- Add oil, salt, pepper, rosemary, and garlic powder. Toss potatoes and coat evenly in the oil and seasoning mixture.
- Place wedges in a single layer (peel-side down) on a foiled and greased baking tray.
- Bake for 15 minutes.
- 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.