There’s something so comforting and familiar about Garlic Parmesan Potato Wedges.
They’re infinitely better than frozen chips, and likely healthier too as far as any ‘chip’ can be healthy.
These goodies are baked not fried, full of yummy flavours, and definitely something you’ll be coming back for!
Garlic Parmesan Potato Wedges
Course: SidesCuisine: AustralianDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
30
minutesCalories
250
kcalTotal time
40
minutesJuicy tomatoes, cucumber, onion, feta cheese, and olives tossed with olive oil. Fresh, tangy, and effortlessly Mediterranean.
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Ingredients
4 large Potatoes-cut into wedges
.33 cup Grated parmesan-finely grated
.25 cup Olive oil
1 tbsp Garlic powder
1 tbsp Dried oregano
1 tsp Onion powder
2 tsp Salt-or to taste
.5 tsp Pepper
Directions
- Preheat oven to 200 degrees.
- Get a large mixing bowl and put your cut potatoes inside. In another bowl combine the rest of the ingredients until well distributed, then pour this straight onto the potatoes.
- Using your hands, mix the potatoes into the seasoning until all the wedges are well coated and as even as possible.
- Spread the potato wedges out onto a baking tray (lay baking paper or foil if you want but they might not be as crispy). Put them skin side down, and don’t crowd them too much.
- Bake for 30 minutes, or until the potatoes are tender when pierced with a fork and the colour is golden brown.
- Serve as is, or sprinkle with your favourite herbs and more parmesan if desired.
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