As a family, we love potatoes. And while baked potatoes are a huge hit in the cooler months, we all enjoy potato wedges in the summertime as a perfect compliment to burgers, grilled chicken, or pork loin.
The recipe is so simple, and to be honest, I don’t really measure out the ingredients (although I’ve included rough measurements below). It only takes me a matter of minutes to put a pan of potato wedges together, and they’re always a huge hit.
Potato Wedges Recipe
8 medium russet potatoes
2-3 tablespoons olive oil
1-1/2 teaspoons garlic powder
1-1/2 teaspoons onion salt
1-1/2 teaspoons chili powder
2 teaspoons parsley flakes
2 tablespoons parmesan cheese
Wash potatoes and cut into slices or wedges. Mix olive oil, garlic powder, onion salt, chili powder, and parsley flakes in a small bowl. Arrange potatoes on a baking sheet or pan. Brush olive oil mixture over potatoes. Sprinkle with parsley flakes and parmesan cheese. Bake at 375 degrees for 35 minutes, or until the potatoes are tender.
As a side note, I often spread the potatoes out on two pans so they don’t overlap too much, as they seem to cook more evenly this way. I also check them with a fork towards the end of the cooking time to make sure they are done.