Hi, I'm Liz

I'm a midwestern girl who lives in Iowa with my amazing husband, Tim and our incredible son Theodore.  I love to cook, entertain family and friends, visit unknown travel destinations, and enjoy the occasional martini.  

 

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Parmesan Herb Potato Wedges

September 30, 2013

I was so lucky to spend this past weekend with some of my favorite people.  I was in Minneapolis for a work event and had the best time catching up with some of my best college friends.  

One of my favorite parts of the weekend was Saturday night.  We spent the afternoon preparing a fabulous dinner at our friends Jacque and Jim’s home.  Each person (even the men) contributed to the meal.  It was such a great evening.  One of my favorite things to do is spend time with loved ones, talking non-stop and preparing a fabulous meal.  I’ve got a lot of great recipes to share over the next couple days.  Get excited! 

The first recipe are these fabulous Parmesan Herb Potato Wedges.  These are FREAKING amazing! Crispy and seasoned just right.  A perfect side dish for your next meal.  

 

These are my new go-to.  

 

 

YUMMM! Make these now! 

 

Nom Nom Nom

Parmesan Herb Potato Wedges 
(Recipe Inspired by My Blessed Life) 

  • 3 Russet Potatoes

  • 2 Tbsp olive oil

  • 1/2 C shredded Parmesan cheese

  • 1 Tsp garlic powder

  • 1 1/2 Tsp paprika

  • 1 Tsp salt

  • 2 Tbsp parsley

  • 1 – 2 dash cayenne powder (optional) 

Preheat the oven to 450 degrees and line a baking sheet with aluminum foil.  Be sure to spray the foil with non-stick cooking spray. 

Combine Parmesan cheese, garlic powder, paprika, salt, and parsley in a small bowl.

 

Cut potatoes in half the long way. Then place each half flat on a cutting board and slice thin wedges. (The thinner the better).  Place the potato wedges in a large bowl and toss with olive oil and stir with hands to completely coat.  Add the cheese mixture to the potato wedges and toss gently to coat evenly.

 

Place potatoes in line on the baking sheet (might need to use two baking sheets). Sprinkle with leftover cheese mixture.  Bake for 45 minutes, flipping half way with tongs or until crispy brown.   

 

Enjoy! 

 

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