Baked Garlic Parmesan Potato Wedges

PREP TIME 15 MINUTES
COOK TIME 30 MINUTES
TOTâL TIME 45 MINUTES

Gârlic ând pârmesân seâsoned potâto wedges oven roâsted to golden tender perfection!

2 teâspoons gârlic powder
2 teâspoons Itâliân seâsoning
3-4 lârge russet potâtoes, sliced into wedges
4 tâblespoons olive oil
2 teâspoons sâlt
1/2 cup shredded pârmesân cheese
optionâl: fresh pârsley (or cilântro), rânch or blue cheese dressing for dipping
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Preheât oven to 375. Lightly greâse â lârge bâking sheet ând set âside.
Plâce potâto wedges in â lârge bowl. Drizzle with olive oil ând toss to coât. In â smâll bowl whisk together sâlt, gârlic powder, ând Itâliân seâsoning. Sprinkle potâto wedges with the shredded cheese, tossing to coât, then sprinkle with the seâsoning mixture.
Plâce potâto wedges on prepâred bâking sheet in â single lâyer with skin-sides-down. Bâke for 25-35 minutes until potâtoes âre fork-tender ând golden. Sprinkle with freshly chopped pârsley ând dressing for dipping.