My manager, Nickie, prepared this cheesecake and brought it into the office. It is really delicious, as everyone gushed about it! Although it might not be as nice to look at, I am not aware of anyone who does not like it.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 large russet potatoes, scrubbed and cut into wedges
- 4 tablespoons olive oil
- ½ cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- salt to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. Sprinkle potato wedges with Parmesan cheese and toss again.
- Mix Italian seasoning, garlic powder, paprika, and salt together in a small bowl. Sprinkle over the wedges and toss to coat. Arrange wedges skin-side down on a rimmed baking sheet.
- Bake in the preheated oven until fork-tender and golden, about 40 minutes.
Nutrition Facts
| Calories | 384 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 7 g |
| Protein | 10 g |
| Saturated Fat | 4 g |
| Sodium | 209 mg |
| Sugars | 3 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
This was amazing I switched the Parmesan for Italian cheese blend and it was super delicious . Big hit with the family will definitely make it again.
I used minced garlic in place of garlic powder. Very good family ❣️ them!
This is so easy and the potatoes are delicious. The potatoes cook a little faster being skin side down.
This was delicious. I added a half tsp of salt and a quarter tsp red pepper to the mixture and everyone here loved it! I’ve tried making Potato Wedges for the longest time, and I’m always disappointed, but my search stops here. Definitely a keeper! Thanks for sharing.
I made these with and without the parmesan. Both are worth 5 stars. Paprika adds just a bit of kick but not too much.
Oh, man, these were so good! We made four potatoes, since we’re all big potato fans in this household. The only change we made was using Mrs. Dash Garlic and Herbs in place of the Italian seasoning and garlic (I didn’t have any Italian seasoning on hand). I think they turned out just fine that way, so we’ll probably just keep using that. Totally a five star recipe!
I loved these but I did make few changes. I didn’t mix the olive oil with all the dry ingredients. I lightly coated the wedges with olive oil and then coated them with rest of the ingredients.
Absolutely easy to make and was delicious!! I added some 1/2 vidalia onion and 4 large diced carrots the 2nd time I made it and it to was amazing!!
used about half the spices and it was perfect for the kids! so great!
These were absolutely amazing. I used the smoked paprika which really compliments the garlic
Delicious. I made extra and there was nothing left.
This is really good !!
These were very good! For us, they lacked a bit of flavor. Next time I will add more salt after they come out of the oven and will cut the wedges to be narrower. Big wedges don’t get as much flavor coverage. I cut about 8-9 wedges per large baking potato. Next time I will cut 12 wedges per tater. Thanks for the great recipe!
Excellent & easy to make. My only change is that the (freshly) grated Parmesan cheese didn’t stick to the potatoes when tossed. I ended up just sprinkling the cheese over the potatoes–which worked out fine.
Hubby loved these. I will make again soon!
1.16.20 Very good, wouldn’t change anything, but I would recommend you start checking for doneness sooner than 40 minutes. I checked at 30, and mine already were crisp and cooked through. In addition to a tasty side dish, these wedges really would be a great game day snack. Sprinkled on some sea salt flakes right before serving.