These wedges are delicious and easy. I can take no credit in making them myself because my husband made them while I took Ava to TaeKwonDo. He also made the burgers. The only thing I can take credit for is complimenting the cook. He did a good job. The wedges are bit on the salty side. I think next time I make them I'll use garlic powder instead of garlic salt.
Parmesan Crusted Potato Wedges
Ingredients:
1/4 cup grated Parmesan cheese
1/4 cup all purpose flour
1 teaspoon garlic salt (or just use garlic powder for less sodium)
1/2 teaspoon salt
1/4 teaspoon pepper
6 medium potatoes, unpeeled (I used the russet potatoes)
1/2 cup butter
Instructions:
Combine grated Parmesan cheese, flour, garlic salt(powder), salt and pepper in a large heavy duty Ziploc bag. Cut potatoes lengthwise into fourths, unless they are fatter then you might want to cut them into 6 pieces. Add wedges to bag and shake gently to coat. Set aside.
Place butter in a jellyroll pan lined with aluminum foil. Place pan in 425 oven until butter melts. Spread potato wedges in a single layer in pan and return to oven. Bake, uncovered, 30 minutes turning wedges after 15 minutes. Stick potatoes with a fork to make sure they are done. You might have to add on a bit of cooking time. Makes about 6 servings.
Here's a photo of the potatoes before they went in the oven.
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