Ergon Marine Industrial Supply

Garlic Parmesan Potato Wedges

  • 3-4 large russet potatoes, sliced into wedges (110697 white potatoes sold by pound)
  • 4 tablespoons olive oil (110286 olive oil)
  • 2 teaspoons salt (110745 salt)
  • 2 teaspoons garlic powder (112451 garlic powder)
  • 2 teaspoons Italian seasoning (110708 Italian seasoning)
  • ½ cup shredded parmesan cheese (110483 grated parmesan cheese)
  • optional: ranch or blue cheese dressing for dipping (110208 ranch, 110197 blue cheese)

Preheat oven to 375. Lightly grease a large baking sheet and set aside.

Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.

Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.

(click to see larger image)

This recipe comes from Creme de la Crumb and can be found at:

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