Baked Red Potato Wedges
Tags: Side Dish
Yield: 4
- 2 lbs red potatoes
- 1/4 cup olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/3 cup finely grated parmesan cheese
- 2 teaspoons dried parsley
- Preheat your oven to 450°F (232°C) and line a rimmed baking sheet with parchment paper.
- Wash the potatoes and pat them dry, then chop them into equally-sized wedges.
- Place the olive oil, onion powder, garlic powder, smoked paprika, salt, pepper, and parmesan cheese in a gallon sized resealable bag.
- Place the potato wedges in the bag and seal the bag. Shake to coat the potatoes evenly with the seasoning.
- Transfer the wedges to your prepared baking sheet, placing them with a flat cut side down. Place the baking sheet on the middle of the center rack and bake for 25 minutes. Then turn the wedges so that the other flat cut side is down and bake for an additional 10 minutes.
- Remove from the oven when done and serve immediately.
- For potato wedges that are soft and fluffy inside, cut them between ¾" and 1" thick.
- Storing: Refrigerate leftovers in a shallow, airtight container for 4-5 days. Once cooled, roasted red potatoes can be frozen in a heavy-duty freezer bag for up to a year.
- Reheating: Wrap potato wedges in foil and place them on a baking sheet, then pop them in the oven at 400°F (205°C) for 10-15 minutes.
