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Parmesan Potato or Loaded Baked Potato Wedges

Course: Side Dish
Servings: 8
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Print Recipe

Ingredients  

  • 6 large potatoes (Russet are best)
  • ½ cup olive oil
  • 1 ½ Tbsp salt
  • 1 ½ Tbsp garlic powder (or minced garlic)
  • 1 ½ Tbsp Italian seasoning
  • 1 cup Parmesan cheese (grated)

Loaded Baked Potato Wedges Variation:

  • 8-10 slices bacon (cooked and crumbled)
  • 1 ½ cups shredded cheddar cheese
  • ¾ cup sour cream
  • 6 green onions (sliced)

Instructions: 

  • Preheat the oven to 400°. Line 2 baking sheets with foil.
  • Wash the potatoes and cut them into wedges.
  • Place the cut potatoes in a large bowl and add the rest of the ingredients. Mix until the potatoes are completely covered with oil and seasoning.
  • Spread the potatoes evenly on the prepared pans and bake for 35-40 minutes, or until fork-tender.

Loaded Baked Potato Wedges Variation:

  • After the potatoes are finished cooking, sprinkle shredded cheese and bacon over the wedges.
  • Return to the oven until the cheese is melted - 2-3 minutes.
  • Before serving, top with dollops of sour cream and green onions.

Notes:

Prepare Ahead: You can wash and cut the potatoes then cover them with water and keep them in the fridge until ready to use. You can also combine the dry ingredients in a bowl and cover and set aside until time to bake the potatoes.
Diet: Gluten Free, Egg Free