Roasted Parmesan Potato Wedges
Total TimePrep: 10 min. Bake: 45 min.
This is a winner recipe! I used baking potatoes (4), lined baking pans with foil and used 1/4 cup olive oil in place of canola oil! I did spritz the foil with non-stick cooking spray for easier removal of potatoes! These potatoes remind me of baked "fries"!
These were a huge hit to a picnic I took them to. They are on my will do again list.
I made a chicken dish that has fresh cranberries and orange juice. Normally I make mashed potatoes for the sauce to act as a gravy but I just wasn't in the mood for mashed potatoes. I knew I wanted roasted potatoes of some sort and this looked good. It did not disappoint. Everyone enjoyed them!
I made this with red potatoes. Cut the recipe in the half. Also I used olive oil instead of canola. I put aluminum foil down on the pan for easy cleanup. The potatoes were in the oven for 21 minutes, but when I went to turn them, I noticed they were nearly done! I put them back in for 4 more minutes and they were perfect. Next time I'll turn them after 13 minutes, then put them back in for another 12. Good thing I did turn them too, because they were starting to stick to the aluminum foil despite the spray! They were delicious though! Very very yummy! The coating actually because a bit crispy.
Very easy and great flavor.
These were amazing! I added just a touch of chili powder for a little kick.
Tryed a recipe before this way and was terrible. But WOW this recipe is sooooooo!!! good I am making it again tonight!!! YUMMY! !!
EXCELLENT!!! I didn't adjust it, this recipe is perfect the way it is! Quick, easy and oh so tasty! 10+++
We absolutely love these! They are quicker to make than some other roasted potatoes because they don't need to be peeled. I ran out of canola oil one day so used olive oil instead and we liked that even better. These get rave reviews every time I serve them.