Baked Garlic Parmesan Potato Wedges

As mentioned in yesterday's entry, these potato wedges are super yummy and easy to make.  They are a bit on the salty side, so you may wish to cut the salt amount down a bit.  I didn't have shredded Parmesan on hand, so I shredded some Parmesan-Reggiano.  I also did not have the patience to shred it by hand, so I used my food processor.  While these did turn out very yummy, I think a finer shred would have been better.  The original recipe includes a recipe for a dip to go with them, but they are quite wonderful on their own :)

Original recipe:
http://lecremedelacrumb.com/2015/04/baked-garlic-parmesan-potato-wedges.html

Ingredients:

3-4 large Russet potatoes, sliced into wedges (I peeled mine; original leaves skins on)
1/4 c. olive oil
2 tsp. salt
2 tsp. garlic powder
2 tsp. Italian seasoning
4 oz. shredded Parmesan cheese (finely shredded, if possible)

Instructions:

1. Heat oven to 375°F.  (I used my toaster oven and it worked very well for this.)  Line a baking sheet with foil and coat with baking spray.

2. Place potato wedges in a large bowl.  Drizzle with olive oil and toss to coat.

3. In a small bowl, whisk together salt, garlic powder, and Italian seasoning.

4. Add shredded cheese to bowl and toss to coat.

5. Add seasoning mixture to bowl and toss to coat.

6. Spread potatoes over prepared baking sheet in single layer and bake for 30-35 minutes, until fork-tender.  Serve up and enjoy!

 (yeah, I forgot to get the pic before we all started serving ourselves...)