BAKED GARLIC PARMESAN POTATO WEDGES
4 large russet potatoes, scrubbed and sliced into eighths
1/4 cup olive oil
4 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)
Preheat Oven: Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper or lightly grease it.
Prepare Potatoes: In a large mixing bowl, combine the olive oil, minced garlic, dried oregano, dried rosemary, dried thyme, dried basil, half of the grated Parmesan cheese, salt, and pepper. Mix well.
Toss the Potatoes: Add the potato wedges to the bowl and toss them until they are evenly coated with the mixture.
Arrange on Baking Sheet: Place the potato wedges on the prepared baking sheet in a single layer, with one of the cut sides facing down.
Bake: Bake in the preheated oven for about 30-35 minutes or until the potatoes are golden brown and crispy on the outside and tender on the inside. Turn the potato wedges halfway through the baking time to ensure even browning.
Serve: Once baked, remove the potato wedges from the oven and immediately sprinkle them with the remaining Parmesan cheese and fresh chopped parsley. Serve hot with your favorite dipping sauce.