Oven Baked Potato Wedges

These potato wedges were easy and a perfect starchy side to just about any meal. I made these last night to go with some grilled Sirloin steaks and roasted brussles sprouts- and it was a hit. All you need is a little bit of prep time and you can enjoy these wedges any time.

*I buy the 5 lb bags of smaller russets. These are typically the size of your hand. I think these are better than full-sized baking potatoes because you get a smaller, crispier wedge.

pot wedges

Oven Baked Potato Wedges

6 russet potatoes

1/4 cup EVOO

1/4 tsp each: sea salt, pepper, paprika, garlic powder, and parsley*

1/4 cup parmesan cheese

1. Wash and cut potatoes into wedges. Place potatoes in a bowl of water with about 2 cups ice cubes. Let soak 30 minutes, then pat dry with paper towels.

2. Place the salt, pepper, paprika and garlic powder into a large ziplock bag. Add the potato wedges and shake until coated.

3. Add the EVOO to the bag now and shake again.

4. Line a baking sheet with parchment paper and preheat oven to 450*. Place potatoes on baking sheet and bake for 30 -35 minutes, until cooked through and brown and crispy.

5. In a small bowl combine the parsley (*fresh parsley is best. Use about 2 T) and parmesan. Toss the cooked potatoes in the cheese and herb mixture before serving.

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13 thoughts on “Oven Baked Potato Wedges

  1. Hello, stopping by from Get Him Fed Friday – I must say my husband would love this recipe. Why haven’t I thought of putting parmesan cheese on potato wedges before? Thanks so much for sharing 🙂

  2. Pingback: Saturday Show & Tell #87- Cheerios and Lattes

  3. Oh Caprice. These look so good. I make wedges all the time but I’m definitely going to try your recipe. Thanks so much for linking up to Thriving on Thursdays. I’m featuring this at tomorrow’s party.

    Anne xx

  4. Pingback: Thriving on Thursdays - Linky Party # 92 - Domesblissity

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