They're perfectly seasoned with garlic powder, paprika and Parmesan cheese and they are extremely easy to make. I served these with my Italian Meatloaf and it was a perfect side dish. Just flip these a few times during baking and they'll become crispy and delicious. I'd be surprised if you weren't tempted to devour the entire plate yourself in one sitting. Enjoy!
- 4 large Russet potatoes
- 1/2 cup canola oil
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1/2 tsp. pepper
- Salt, to taste
- 2 tbsp. Parmesan cheese, grated
Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil.
Cut potatoes into small wedges, leaving skin on. Place in large bowl.
In separate bowl, combine oil, garlic powder, paprika, pepper, salt and Parmesan cheese. Stir to combine.
Pour mixture over potatoes and stir using a spoon. Place potatoes in a single layer on the lined baking sheet. Pour remaining juices over top of the potatoes.
Cook for 45 minutes, flipping ever 15 minutes so they do not stick and get brown on both sides. Enjoy!
Source: SK Original