Parmesan Potato Wedges:
4 Large Russet Potatoes, Washed & Drained
1/4 Cup Vegetable Oil
2/3 Cup Grated Parmesan Cheese
1/2 Tsp. Salt
1/2 Tsp. Freshly Ground Black Pepper
4 Tsp. Garlic Powder
2 Tsp. Dried Thyme, Crushed
Pre-Heat oven to 375 degrees.
Cut each potato lengthwise into 6 wedges.
Place in a large bowl, add oil and stir until potatoes are well coated.
In a small bowl, combine Parmesan Cheese, Salt, Pepper, Garlic Powder and Thyme.
Sprinkle mixture on potatoes and stir until potatoes are well coated.
Spread potatoes on a greased baking sheet and bake for 35-40 minutes, or until tender and golden brown.
***Turn potatoes during baking.
4 Large Russet Potatoes, Washed & Drained
1/4 Cup Vegetable Oil
2/3 Cup Grated Parmesan Cheese
1/2 Tsp. Salt
1/2 Tsp. Freshly Ground Black Pepper
4 Tsp. Garlic Powder
2 Tsp. Dried Thyme, Crushed
Pre-Heat oven to 375 degrees.
Cut each potato lengthwise into 6 wedges.
Place in a large bowl, add oil and stir until potatoes are well coated.
In a small bowl, combine Parmesan Cheese, Salt, Pepper, Garlic Powder and Thyme.
Sprinkle mixture on potatoes and stir until potatoes are well coated.
Spread potatoes on a greased baking sheet and bake for 35-40 minutes, or until tender and golden brown.
***Turn potatoes during baking.
