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Parmesan Potato Wedges

Vegetarian • Gluten free • 50 mins to make

Produce

1 tsp Basil, dried
1/4 tsp Garlic powder
1/4 tsp Onion powder
4 Russet potatoes

Baking & Spices

1/4 tsp Pepper
1 tsp Seasoned salt

Oils & Vinegars

2 tsp Vegetable oil

Dairy

1/2 cup Parmesan cheese, grated
Lori Ruis
Lori Ruis • 2 years ago

Parmesan Potato Wedges...sub 2 TLB. butter for the oil and use fresh minced garlic. Once these start baking in the oven and it has that touch of butter taste and the parmesan starts to get crispy...me oh my.