Garlic Parmesan Wedges


  • 3-4 Russet potatoes
  • 1/4 cup Olive Oil
  • 4 cloves of garlic, minced
  • 1 tsp salt
  • 2 TBSP parsley
  • 1/4 cup shredded Parmesan
  1. Preheat oven to 425 degrees F. 
  2. Cut clean potatoes in to wedges. I cut them so I got 12 slices from each potato.
  3. In a bowl or gallon size bag mix Wedges, oil, salt and garlic together. Lay out on a pan and bake for 30 minutes or until wedges are soft inside. Do not turn them half way through. This will create a crunchy side on the wedges. 
  4. Remove from pan and put in a bowl, toss with Parsley and Parmesan and serve immediately.
Severs 3-4 

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