POTATO WEDGES RECIPE

INGREDIENTS

Four large russet potatoes coated in one-half cup olive oil were washed. 1 teaspoonful powdered garlic 1 1/2 tablespoons parsley flakes seasoned with garlic salt 1 teaspoon seasoning for vinaigrette a-half teaspoon crushed black pepper a-half cup divided grated or minced Parmesan cheese 2 tablespoons minced fresh parsley

STEP-1

Warm the oven to 390°F and line two sizable baking trays with parchment paper.

INSTRUCTION

STEP-2

Separate each potato into eight wedges of uniform dimension. Halves the longitudinally. Again, cut in half along the length. Finally, fold the sections in half along their length.

STEP-3

In a large Ziploc bag, combine the oil, garlic powder, garlic salt, and pepper. Toss in the potato wedges until they are coated evenly.

Step-4

Distribute the segments in a uniform and single layer across both baking sheets. Ensure that the skin-facing side of the pan is facing downward.

Step-5

Add an additional pinch of salt and half of the Parmesan cheese, if desired.

Step-6

While baking, rotate the segments halfway through the thirty minutes. Toast until golden, crisp, and a probe test indicates that the food is done.

Step-7

Warmly garnish with the remaining Parmesan cheese and parsley.

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