Ingredients
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3
-
2 1/2
-
1/2
-
1/2
-
1/2
-
2 1/2
-
-
-
-
-
-
-
-
-
Directions
Baked Italian Potato Wedges,These were an experiment I did for tonight’s meal and I think they turned out pretty well. They aren’t out and out low fat but the only fat used is extra virgin olive oil so it is a good fat and a little bit of fresh Parmesan cheese and you could use the reduced fat version of that if desired. So, far better than deep fried French fries.,These tasted good. I like the rustic look from the spices. I cooked them on a metal rack over the cookie sheet in hopes of having them be crispy instead of soggy. It worked.,Thanks for this amazing recipe. used grated parmesan cheese, messed with the spices a bit (kind of eyeballed it) for two potatoes. Roasted wonderfully for 35 min. Thank you for sharing!
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Steps
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1
Done
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Preheat the Oven to 425 Degrees. |
|
2
Done
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Cut Each Potato in Half Length Wise and Then Quarter Each Half to Make Potato Edges. |
|
3
Done
|
Arrange the Wedges on a Baking Tray With the Skin Side Down. |
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4
Done
|
in a Bowl Mix Together the Oil, Herbs and Garlic Salt. |
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5
Done
|
Brush the Oil Mixture Onto Each Potato Wedge. |
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6
Done
|
Sprinkle the Grated Cheese Over the Wedges. |
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7
Done
|
Put in the Oven and Bake For About 25 to 35 Minutes or Until Done Depending on the Thickness of Your Wedges. |
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8
Done
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Serve. |
