Number one son is leaving to go back to school this weekend, so it’s time for me to get all his favorites in before he heads to his home away from home. He LOVES these potatoes!
Goes great with the Sliders for visitors they gobbled them up. These are very easy! But please again I plead that you do not use pre shredded parmesan cheese on these either, just like my REAL Mac and Cheese, it’s waxy and processed! Also, it doesn’t stick well to the potato (it just slides off), and doesn’t taste nearly as good as a good elbow greased grating of some real parmesan. Use the smaller grater side, it makes nice soft flakes that stick well and make a great crust on the fries. Also mixing them in small batches (so 1/2 the ingredients below with a 1/2 of the potatoes) allows them to be coated a bit more evenly, it’s up to you, but look at the small batch coverage.
When you cut the potatoes into wedges, don’t make them too thin or they won’t stand up well on the baking sheet. Also don’t fool yourself that they all will stand up like pictures in magazines, at least 1/3 of them will be on their side. Just flip them half way during cooking so they get evenly crispy.
- 4 Tbs GOOD Olive oil
- 2 Tbs Garlic powder
- 2 Tsp seasoning salt (Lawry’s) or regular sea salt
- 2 Tsp Italian seasoning
- 1/2 to 3/4 cup of grated (not shredded) parmesan cheese
- 4 Russet potatoes cut into wedges
Preheat oven to 375 degrees. Wash, dry and cut the potatoes into wedges. Place potatoes in large bowl and drizzle with olive oil, garlic powder, seasoning salt, and grated parmesan. Toss well to coat all of the potatoes. Place on a single layer on a baking sheet with skin side down (as best you can). Bake for 40 minutes, turn the potatoes if needed 1/2 way through cooking.