Parmesan Herb Oven Baked Potato Wedges
These oven baked potato wedges make a great side dish to almost any main meal.
Servings 6
Ingredients
- 2 ½ pounds Yukon gold potatoes
- 4 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon oregano
- 1 tablespoon paprika
- ¼ cup grated parmesan cheese
Instructions
- Set the oven to 425°F.
- Wash and scrub the potatoes. Keep the skins on.
- Cut the potatoes in half, lengthwise. Then cut each half into 3-4 wedges.
- Put the potato wedges in a bowl and drizzle them with olive oil.
- Mix salt, pepper, paprika, oregano, garlic powder, and parmesan cheese in a bowl. Sprinkle it over the potatoes and mix until the potatoes are coated.
- Prep a large baking sheet with cooking spray or parchment paper.
- Spread the potatoes in one layer on the baking sheet. Be sure they are not overlapping because this will affect how the potato roasts.
- Bake it in the oven for about 30-40 minutes. At this time, toss the potatoes so that the bottoms do not burn and other sides of the potato can roast.
- Put it back in the oven and bake for another 15-20 minutes until the potatoes are tender and golden brown. Serve warm.
- Enjoy!
Notes
These potatoes can be refrigerated in an airtight container for up to 5 days. Note that the texture will vary from when they are made fresh. Consider reheating them in the oven for the best results.