ROASTED PARMESAN POTATO WEDGES
4 medium russet potatoes
2 teaspoons oil
1/3 cup grated parmesan cheese
1 teaspoon dried basil
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
Wash and scrub potatoes. Cut each one into 6 wedges and place in a bowl. Toss with oil to coat and set aside.
In a small bowl mix remaining ingredients and sprinkle potatoes with about half this cheese mixture and toss to coat.
Place in a single layer on a large baking sheet either sprayed or foil lined and sprayed. Sprinkle with remaining cheese
mixture.* Bake at 350 for 45 - 55 minutes or until fork tender. Check at the 45 minute mark to avoid over cooking.
*If you have any cheese mixture left over place in a plastic baggie and store in the freezer until next time.
4 medium russet potatoes
2 teaspoons oil
1/3 cup grated parmesan cheese
1 teaspoon dried basil
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
Wash and scrub potatoes. Cut each one into 6 wedges and place in a bowl. Toss with oil to coat and set aside.
In a small bowl mix remaining ingredients and sprinkle potatoes with about half this cheese mixture and toss to coat.
Place in a single layer on a large baking sheet either sprayed or foil lined and sprayed. Sprinkle with remaining cheese
mixture.* Bake at 350 for 45 - 55 minutes or until fork tender. Check at the 45 minute mark to avoid over cooking.
*If you have any cheese mixture left over place in a plastic baggie and store in the freezer until next time.
