Oh potatoes, how do I love the? Let me count the ways
I love you mashed, I love you fried, I love you sauteed, I love you in casseroles, soups, and stews......

But I come by that love naturally because I was born in the midwest AKA Beef and Tatersville. My Grandpa and Dad were die hard meat potato lovers. To them, it wasn't a meal without potatoes. And because I was a Daddy's girl, I turned my nose up to taterless meals too.
It drove my Mom crazy!
I have no idea why, she was a midwest girl too. But I guess the potato loving gene skipped her.
Fast forward, I am now living with someone that pretty much feels the same way my Dad did.
Although he does love all things starchy, his first love is potatoes.
I try to sneak a bit of green in here and there one him, but it usually gets pushed to the side and eaten only if he has room after the meat and potatoes.
But, unlike him, I do get bored of baked potato, tater tot, baked potato, tater tot, baked potato, tater tot.
I mean, I am not saying I lose my love. But variety IS the spice of life.
Correct?
So, in my quest for variety, I have made Deviled Egg Potato Salad, Cheesy Jalapeno Potato Cakes, Warm Potato Salad with Arugula Bacon and Browned Butter, Farmer's Market Potato Salad, BLT Potato Salad, Julia Child's Gratin Dauphinois (Au Gratin Potatoes), Loaded Baked Potato Salad, Ultimate Potato Salad, Beef and Potato Cakes, Fully Loaded Crash Hot Potatoes, Roasted Garlic Mashed Potatoes, Roasted Garlic Twice Baked Potato Casserole, Horseradish Au Gratin Potatoes, and even branched out into the wild side with Creamy Sweet Potato Mash, Creamy Purple Mashed Potatoes, Purple Potato Puffs, Devilish Potato Mummies,
But he always falls back to his love of a good ol' baked taters.
So I decided that I would add a bit of a twist. Let's make one of my faves, french fries, and mix it up with his baked potato. But let's not be boring.
Oh heck no!
Let's add some cheese and garlic.
Ummmm ya!
And that my dear foodies it what my inspiration was for these delicious little wedges of goodness.
He loved them, but I had no clue how much I would love them. I could have seriously made a meal just out of these wedges!
So, if you have a die hard potato lover in your life, make these bad boys ASAP.
They may even make you jump on that tater bandwagon!!
Baked Potato Wedges with Parmesan and Garlic
Baked, not fried, these potato wedges are tender on the inside, with crisped parmesan cheese and garlic on the outside.
Ingredients
- 2 large russet potatoes, sliced into wedges
- 1/4 cup olive oil
- Kosher salt
- 2 teaspoons garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup grated parmesan cheese
- Fresh parsley, chopped (for garnish)
Equipment Used
Instructions
- Preheat oven to 375 degrees F.
- Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a shallow baking dish, whisk together salt, garlic powder, basil, oregano, thyme, onion powder,crushed red pepper flakes, and parmesan cheese. Press the potato wedges into the the mixture, making sure to get both sides covered. Place potato wedges on prepared baking sheet in a single layer, skin side down.
- Bake for 35 to 45 minutes, or until potatoes are golden brown and tender. Top with chopped parsley.
- Serve with sour cream or Greek yogurt.
Prep Time: 00 hrs. 10 mins.
Total time: 45 mins.
Tags: potato, french fries, baked, healthy, gluten free, vegetarian
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Planning on making one of my recipes? Nothing would make me happier! Take a photo and share it on Instagram using the hashtag #BobbisKozyKtchn I would love to see what you made.
Thank you for reading and supporting companies I partner with. Doing so allows me to create more unique content and recipes for you.
This post contains affiliate links. As always, all opinions are my own.
I'm the potato freak--I mean fanatic--in my family! These sound perfect!
ReplyDeleteThis would probably be my favorite way to enjoy the potato!! Looks delish!
ReplyDeleteI love potatoes and wedges with parm - forget it. I'm done for <3
ReplyDeleteI don't know why but I just LOVE potato wedges! I love the seasonings you used. Delish!
ReplyDeleteThese are on a whole other level of wonderful! I could eat these as a complete meal!
ReplyDeleteI want to reach out an eat these now!
ReplyDeleteI love this kind of finger food!
ReplyDeleteThese look and sound delicious and I LOVE how easy the recipe is!! :) Thanks for sharing!
ReplyDeleteOh, potatoes have a special place in my heart too!! Especially when they look like this! These could be dangerous, I don't think I'd be able to stop eating them!
ReplyDeletePotato wedges are like, literally teh best and they are super best when they are baked! I have never tried them with parmesan but looking at yours makes me wanna get into the kitchen right now!!
ReplyDeleteThe flavors in this look amazing! So intense and I can't wait to try! Potatoes, Italian spices, and cheese?!?! The best combo! Thanks for sharing :)
ReplyDeleteThe spices you use are awesome! Must try this version soon :)
ReplyDeleteI have a house full of potato lovers! These wedges will work their way into our rotation :)
ReplyDeleteSpectacular --- pinned!
ReplyDeleteOh my gosh, yes! Not only do they look beautiful, but they sound perfect! I know what I'm making this St. Patrick's Day!
ReplyDeleteOh yeah. I'm drooling. Got a napkin? These remind me of garlic fries that are amazingly good. I have to make these!
ReplyDeleteGreat looking potato wedges!
ReplyDeletelooks very delicious!
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