Parmesan Potato Wedges

Parmesan Potato Wedges

I love potatoes.
I know, they are a carb and not the best thing for you, but I believe the potato to be the most diverse and amazing food there is.

Despite how many times I have wished it, I do not have Italian heritage. I love almost all things Italian. I did my degrees in Roman history and art, I love the Italian language, and I love Italian food. Parmesan cheese is likely my favorite. Parmesan, like the potato, can be incorporated into so many recipes and gives just that extra pizzazz that a recipe is sometimes lacking.

These potato wedges got the husband approval when with a mouth full he said ‘the potatoes are a winner’. So here they are presented to you.


What you’ll need:
1 tsp garlic powder
1 tsp oregano
1 tsp rosemary
1 tsp dried basil
1/2 tsp red chili flakes
salt and pepper to taste

Olive oil to drizzle
1-3 small potatoes
1/2 cup parmesan cheese (I like really aged parmesan)


Cut the potatoes into wedges and put into a container that you can shake around the olive oil so that the potatoes get fully coated.

Once the potato wedges are coated, take your spice mix and cover the potatoes.

Finally, take the parmesan and spread evenly over all of the wedges.
I only had tinfoil when I made these, it is much easier to bake the fries on baking sheets.

Set your oven to 375F and once the oven is preheated, put the potatoes in for 40 minutes.

While the fries are baking you can make an optional cilantro garlic sauce.

What you will need: 
1 large garlic glove
1 tsp lemon juice
1 tsp lime juice
2 tbsp unflavored Greek yogurt
salt and pepper to taste

When the forty minutes are up, grab them out of the oven and serve.

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