Ingredients
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4
-
1/4
-
1/4
-
1
-
1/2
-
1/4
-
-
-
-
-
-
-
-
-
Directions
Roasted Red Potato Wedges,Red potato wedges tossed with butter, Parmesan cheese and garlic are roasted to perfection to create a delicious side dish that pairs perfectly with steak or roasted chicken.,I thought the proportion of cheese to butter was perfect. I microwaved my potatoes which was much easier to not over cook them. They were fully cook when I made the recipe.,I like butter so I disagree that 1/4 cup is too much – seems about right to me. I added a heavy sprinkle of Italian seasoning since I was partnering this with Italian meatball subs. Boiled potatoes for 10 min, probably could have done a minute less. Cooked on medium cookie sheet for 25 min and turned halfway thru.Did not brown as much I’d hoped but taste and texture were very good.
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Steps
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1
Done
|
Boil Potato Wedges Until Tender. |
|
2
Done
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in 13 Inch by 9 Inch Baking Dish, Add All Ingredients, Tossing to Coat Potatoes. |
|
3
Done
|
Bake at 425 Degrees For 20 to 25 Minutes or Until Potatoes Are Lightly Browned, Turning Potatoes Half Way Through Cooking Time. |
