These oven baked Parmesan Potato Wedges are perfectly crisp and tasty. The potatoes are tossed together with Parmesan cheese before baking. It can be enjoyed as another side dish to any barbecue or roast dinner, or simply as a light snack. Before serving while still hot, season with sea salt, simply scrumptious!
Parmesan Potato Wedges
6 Medium Yukon Gold Potatoes, scrubbed and cut into quarters 2 Tbsp Olive Oil
½ tsp Garlic Powder
¾ tsp Onion Powder
½ tsp Paprika
½ tsp Sea Salt Freshly Ground Black Pepper
¼ Cup Sargento Grated Parmesan Cheese
Preheat the oven to 220˚C (425˚F).
Toss the potatoes with olive oil, garlic powder, onion powder, paprika, sea salt, black pepper, and Parmesan cheese.
Arrange the potatoes in a single layer-baking pan. Bake for about 20 minutes; turn once or twice every 5 minutes until the potatoes are crispy and golden brown in color. Remove from the oven and drain on paper towel. Season the potatoes with sea salt, if desired. Serve warm.