Most of the time, potatoes are a part of my meals. They’re the good kind of carbohydrates that are not as heavy as rice, but as good with everything as it is. These potato wedges are taking potatoes for a different kind of ride—they’re baked, but as delicious as any fried potato. Our friend over at The Southern Lady Cooks has this to say about this recipe:
“My family loves potatoes and they will eat them anyway you “fix” them. This Parmesan Potato Wedges recipe is a favorite of ours with onion dip and so easy to make. We like them as a side dish for a meal, too.”
I prefer them as side dish. They boost my appetite because of their flavor. Because they’re baked and lacked the usual oil, they’re not as heavy in your stomach as when they’re fried. This is one appetizer or snack that will be enjoyed by everyone.
Ingredients
4 to 6 potatoes, peeled and cut into wedges (I make 8 wedges per potato)
1 cup Gold Medal flour
1/2 teaspoon McCormick parsley flakes
1/2 teaspoon McCormick oregano
Pinch of cayenne pepper
1/4 teaspoon McCormick paprika
1/4 teaspoon McCormick black pepper
1/2 teaspoon Morton salt
1/2 teaspoon McCormick garlic powder
1/4 cup grated Sargento Parmesan cheese
1 stick Land o Lakes butter, melted or 8 tablespoons or 1/2 cup
Pam cooking spray
Instructions
In a bowl whisk together the flour, parsley flakes, oregano, cayenne pepper, paprika, black pepper, salt, garlic powder and Parmesan cheese. Spray a baking sheet with cooking spray. Dip the potato wedges in the butter and roll in the flour mixture or put flour mixture in a paper bag, add potato wedges and shake to cover. Arrange on sprayed baking sheet. Bake in preheated 400 degree oven for 20 minutes on each side turning once.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Spray the potatoes with cooking spray every after turning them.
Thanks again to The Southern Lady Cooks for this amazing recipe.