Parmesan, Garlic, and Rosemary Potato Wedges
If you have a few extra potatoes lying around and you don’t have a plan for them and don’t want them to go bad, this is an easy recipe you can make with them. Also these are delicious and I promise your toddlers will eat them. Make sandwiches for dinner and whip these up quick and you now have a more fun meal!
PrintParmesan, Garlic and Rosemary Potato Wedges
Easy to bake potato wedges. Crispy, cheesy and go wonderful with any favorite dip.
Ingredients
2 pounds russet potatoes cut into wedges
4 tablespoons olive oil
5 cloves of garlic, minced
¼ teaspoon dried rosemary
¼ tsp dried thyme
½ cup grated parmesan cheese
¼ tsp pepper
½ tsp (plus more to taste) salt
Instructions
Preheat oven to 425 F. Line 2 baking sheets with parchment paper, if desired.
Wash potatoes and cut into wedges
Soak potatoes in cold water for 30 minutes to remove excess starch. This lends to a crispier finished wedge.
Combine the olive oil, garlic, rosemary, and thyme in a bowl.
When potatoes are done soaking, pat them dry with a few paper towels and add them to the bowl with olive oil.
Toss to coat wedges evenly and distribute half onto one baking sheet and half on the other. Don’t over crowd them or they won’t cook as crisply.
Sprinkle parmesan cheese over both baking sheets along with salt and pepper.
Bake for 30-40 minutes, turning half way through till nice and crispy. Watch carefully towards the end to make sure they don’t burn.
