Source: Meg Kat Photography & Art
Parmesan Roasted Potato Wedges
3-4 medium red potatoes, cut into small wedges
3 TBS olive oil
1/3 C parmesan cheese (fresh is great, but expensive, so I use “shaker parm”)
1 1/2 tsp garlic salt
1 tsp paprika
sea salt to taste
Preheat the oven to 425 F. Wash and dry the potatoes then cut each potato in half length wise, then cut each half into 4 or 5 wedges, then cut those wedges in half.
In a small bowl, combine the parmesan, garlic salt, and paprika and set aside. Next, toss the potatoes and oil together in a mixing bowl then add the bowl of cheese and seasonings and stir to coat. Dump onto a cookie sheet and arrange in a single layer.
Bake for about 25 minutes then remove from oven and turn over all the potatoes. It takes a few minutes but it is SO worth the time.
Put them back in the oven for another 10 or 15 minutes until they’re sufficiently crispy and divine.