Thursday, November 15, 2012

Garlic and Parmesan Roasted Potato Wedges

If you've got a major cravin' for some fries, skip the fast food or frozen ones, these oven roasted potato wedges are sooo much better, healthier and jam packed with flavor!

Garlic and Parmesan Roasted Potato Wedges


3-4 medium Idaho potatoes
2 tablespoons of finely minced garlic
1/2 cup of grated parmesan cheese
2 tablespoons of finely chopped flat leaf parsley
1/3 cup of extra virgin olive oil
Salt and pepper to taste


Pre heat oven to 425
Foil line a cookie sheet and coat with non stick spray (makes for quick clean up!)
Rinse and scrub each potato with a bristled brush under warm running water to remove any excess dirt
Cut each potato in half, then into wedges
In a ziploc bag, add the potato wedges, garlic, parmesan, olive oil, salt and pepper, then seal the bag and shake (gently so the bag doesn't bust open) until all ingredients are combined and the potatoes are coated
Add the contents of the ziploc bag to the cookie sheet, spread out the wedges in an even layer
Roast in the oven for appx 35 minutes or until fork tender and crispy golden brown
Remove from the oven and sprinkle the chopped parsley over the top

4 servings

1 comment:

  1. Oh my goodness!!! These look so good! I will def be making them!