Ingredients
Scale
- 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 for garnish
- Optional: ranch or blue cheese dressing for dipping
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a large baking sheet.
- In a large bowl, toss the potato wedges with olive oil to coat evenly.
- In a small bowl, combine salt, garlic powder, and Italian seasoning.
- Sprinkle the seasoning mixture and shredded parmesan over the potato wedges, tossing to coat.
- Arrange the wedges in a single layer on the prepared baking sheet, skin-side down.
- Bake for 25-35 minutes, or until golden and fork-tender.
- Remove from the oven, sprinkle with fresh parsley, and serve hot with your favorite dipping sauce.
Notes
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 375°F for 10 minutes to restore crispiness.
- Prep Time: 15
- Cook Time: 30
- Category: Side Dish
- Method: American
Nutrition
- Calories: 404
- Sugar: 2g
- Sodium: 1369mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 11g