Schewie’s Potato Wedges
Ingredients
- 4-6 medium Russet potatoes (1.5 – 2 lbs)
- 4 Tbsp olive oil
- ¼ cup parmesan cheese
- 2 tsp Italian seasoning
- 1 tsp dried parsley
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp black pepper
- ¼ – ½ tsp salt
Instructions
- Cut potatoes into wedges lengthwise, about six wedges per half a potato.
- Soak wedges in cold water for 15 minutes. Drain well.
- In a large bowl, mix all remaining ingredients, the oil, cheese, herbs, and spices, until a smooth flowing mixture is obtained.
- When potatoes are dry, add the potatoes to the seasonings and fold together until the potatoes are coated evenly.
- Spread evenly on a baking sheet and bake at 425°F for 45 – 55 minutes, flipping wedges about halfway through.