Parmed-Up Potato Wedges

This amazing potato side-dish can go with just about ANYTHING! Tonight we had them with steak, but you could make them in the summer to go with turkey burgers and hot dogs, or with a sauteed chicken breast, pork chops or even a slice of meatloaf! Adjust the seasonings to your likings but be sure to start with a hot oven and a lot of Parmesan cheese and your result will continue to satisfy. Mmm, I wish we hadn't eaten them all...I could go for a few more right now:)

Ingredients & Recipe:

Printable Recipe

• 3-4 Potatoes (any kind you want)
• 2 Tbls. canola oil
• Cooking spray
• 1/2 cup grated Parmesan cheese
• 1 tsp. kosher salt
• + your choice of herbs/spices such as; 1/2 tsp. onion powder + 1/2 tsp. garlic powder + dash of cayenne pepper + 1/4 tsp. pepper

Mix the together Parm, salt and herbs/spices in a cereal sized bowl, set aside.

Preheat your oven to 375 degrees. Place a piece of foil on a baking sheet and lightly spray with cooking spray.

Slice each potato in half, lengthwise. Then cut each half in three wedges. Combine the wedges in a large bowl with the canola oil, toss to coat completely.

Use the Guy Fieri method of "dry hand- wet hand" when you coat the oiled potato wedges with the Parm/herb mixture. This means, designate one hand, your "wet" hand, to pick up a few oily wedges at a time and place them into the cereal bowl that contains the Parm/herb mixture. Use the other hand, your "dry" hand to toss the Parm/herb mixture up and around the wedges to coat them evening and carefully place them on the prepared baking sheet. Repeat, the "wet"/"dry" method until you've coated all the wedges.

Bake for 45-55 minutes, until golden brown. No need to toss or flip during cooking.

You Could Also Try...

• Use sweet potatoes instead of white potatoes, and a mixture of Parmesan cheese, salt and chopped rosemary.