Time for another Recipe Swap! Thank you to Sarah for hosting and doing all the leg work to create such a fun swap for everyone! The theme for this swap is potatoes. I submitted my recipe for loaded baked potato soup- yummy! I received Parmesan Potato Wedges from Rose. I love potato wedges and was excited to recipe a new recipe for this yummy side dish. This recipe is really easy, and tasted great with our Philly Cheesesteak Sloppy Joes. My sister and I devoured these potatoes... we have a potato weakness...an intervention might be in the near future. We are still in Florida enjoying the sun and warm breezes...see you in a few days!
6 medium baking potatoes (about 2 lbs)
1/3 cup of butter, melted
1 clove garlic, minced
1/4 c of grated Parmesan cheese
1/2 tsp Italian seasoning, crushed
1/4 tsp salt
1/8 tsp black pepper
Line a 15x 10 X 1-inch baking pan with parchment paper or foil; set aside. Preheat oven to 425 degrees. Cut each potato lengthwise into eight wedges. In a large bowl stir together butter, garlic, Parmesan cheese, Italian seasoning, salt, and black pepper. Add potato wedges and stir to thoroughly coat. Place the wedges on the prepared baking pan.
Bake, uncovered, in a 425 degree oven about 30 minutes or until tender.