Tuesday, July 20, 2010

Parmesan Roasted Potato Wedges

These were delicious! Easy to make and tasted great. They did stick to the pan a bit, so I will spray the pan next time.

Parmesan Roasted Potato Wedges

3 lbs Yukon Gold Potatoes (or whatever you have)
1/4 cup olive oil
1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon rosemary
1/2 teaspoon thyme
1 tablespoon parsley
1/4 cup parmesan cheese

Preheat oven to 450.
Cut potatoes in half lengthwise, then 2 more times to create a ‘wedge.’ Toss with olive oil, herbs, salt & pepper, and parmesan. Spread on a baking sheet and bake for 40-45 minutes, tossing 3-4 times in between.

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