Ingredients

The following ingredients have 8 Servings
  • 4 large russet potatoes (rinsed)
  • 1/4 c olive oil
  • 1 tbsp garlic powder
  • 1 1/2 tsp garlic salt (with parsley flakes)
  • 1 tsp ranch seasoning
  • 1/2 tsp black cracked pepper
  • 2/3 c grated or shredded Parmesan Cheese (divided)
  • 2 tbsp fresh parsley (chopped)

Instruction

  • Line 2 large baking sheets with parchment paper and preheat the oven to 390°F (200°C).
  • Cut each potatoes into 8 even sized wedges: Cut in half lengthwise. Cut in half lengthwise again. Then cut the pieces in half lengthwise a final time.
  • Add the oil, garlic powder, garlic salt and pepper in a large Ziploc bag. Add the potato wedges and toss until evenly coated.
  • Spread the wedges evenly, in a single layer on both baking sheets. Make sure that the skin side is facing down against the pan.
  • Sprinkle with half of the Parmesan cheese and, if needed, extra salt.
  • Bake for 30 minutes, turning the wedges halfway through. Bake until golden, crisp and cooked through when tested with a fork.
  • Sprinkle with parsley and remaining Parmesan Cheese and serve warm.