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Baked Garlic Parmesan Potato Wedges

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This easy recipe for Baked Garlic and Parmesan Potato Wedges will blow your mind with its simplicity and fantastic flavour! They make a great side dish or appetizer for the holidays!
Try these other side dishes with your favourite dishes: Bacon and Avocado Potato Salad, the best sweet and creamy macaroni salad, and broccoli and cauliflower with garlic and roasted lemon.

French fries are my weakness. Often my younger brother and I, who have a very high metabolism, make midnight fries at Wendy’s/Carls Junior/Mickey-Ds/ which is open at this unattractive time. I have tried to fight my addiction as an adult by only ordering fries here and there when I eat out, instead of following the “fries with everything” motto that I have supported for 20 years.

When my siblings and I went for breakfast on iHop, I ordered chicken strips and fries. Pancakes are great, but they don’t beat french fries and ketchup.

These days, like I said, I’m trying to order fries less often – for obvious health reasons. Often I just share with my husband, he doesn’t hesitate to give some away. Or 60%. He’s great like that.

And when I crave a variety of fries while I’m sweating at home, I usually make my own fries instead of going to a take-out order.

“One medium fry, please”.

“Yes, that will be all”.

INGREDIENTS

3-4 large russet potatoes, cut into quarters

4 tablespoons of olive oil

2 teaspoons of salt

2 teaspoons of garlic powder

2 teaspoons of Italian seasoning

½ cup of grated parmesan cheese

optional: fresh parsley (or cilantro), ranch sauce or blue cheese for dipping

INSTRUCTIONS :

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 grated cheese over potato quarters, stirring to coat, then sprinkle with seasoning mixture.

Place the potato quarters on the prepared baking sheet in a single layer, skin side down. Bake for 25-35 minutes until fork tender and golden brown. Sprinkle with freshly chopped parsley and dressing for dipping.

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