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Crispy Parmesan Potato Wedges

Updated: Feb 26


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Ingredients

4-6 large russet potatoes, rinsed

1/4 cup olive oil

3 tsp. garlic powder

1/2 tsp. onion powder

2 tsp. salt

1 tsp. Smoked paprika

1/2 tsp. Freshly cracked black pepper

2/3 cup finely grated parmesan cheese

2 tbsp. fresh chopped parsley


Instructions

Preheat oven to 400 degrees F.

Line a large baking sheet with parchment paper and set aside. Cut each potato in half lengthways, then cut each of those halves in half again, and then repeat until you have 8 wedges. In a small bowl combine the oil, garlic powder, onion powder, salt, smoked paprika and pepper. Pour the mixture over the potatoes and toss together to coat evenly. Arrange potato wedges in a single layer on the baking sheet. Sprinkle with half of the parmesan cheese and extra salt if needed. Bake for 35 minutes, turning wedges half way through baking time, until golden, crisp and cooked through when tested with a fork. Sprinkle with parsley and remaining parmesan cheese to serve.


Enjoy! 😉

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