|3-4 / 3-4||Large Russet Potatoes, Sliced Into Wedges|
|4 tbsp / 60 ml||Olive Oil|
|2 tsp / 10 ml||Salt|
|2 tsp / 10 ml||Garlic Powder|
|2 tsp / 10 ml||Italian Seasoning|
|1/2 cup / 125 ml||Shredded Parmesan Cheese|
|1 Cup / 250 ml||Blue Cheese Dressing for dipping|
|1 cup / 250 ml||Fresh Parsley or Cilantro|
DirectionsPreheat oven to 375 degrees. Lightly grease a large baking sheet and set aside. Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture. Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped Parsley or Cilantro. Blue Cheese Dressing for dipping.
This potato recipe is brought to you courtesy of Cathy Puddester.