Baked garlic parmesan potato wedges

This easy recipe for Baked Garlic and Parmesan Potato Wedges will blow your mind with its simplicity and fantastic flavor! They make a great side dish or appetizer for the holidays!
Try these other side dishes with your favorite dishes: Bacon and Avocado Potato Salad, the best sweet and creamy macaroni salad, and roasted garlic and lemon broccoli and cauliflower.

French fries are my weakness. Often my younger brother and I, who have a very high metabolism, make midnight fries at Wendy’s/Carls Junior/Mickey-Ds/ which is open at this unattractive time. I have tried to fight my addiction as an adult by only ordering fries here and there when I eat out, instead of following the “fries with everything” motto that I have supported for 20 years.

When my siblings and I went for breakfast on iHop, I ordered chicken strips and fries. Pancakes are great, but they don’t beat french fries and ketchup.

These days, as I said, I’m trying to order fries less often – for obvious health reasons. Often I just share with my husband, he doesn’t hesitate to give some away. Or 60%. He’s great like that.

And when I crave a variety of fries while I’m sweating at home, I usually make my own fries instead of going to a take-out order.

“One medium fry, please”.

“Yes, that will be all”.

INGREDIENTS

3-4 large russet potatoes, cut into quarters

4 tablespoons of olive oil

2 teaspoons of salt

2 teaspoons of garlic powder

2 teaspoons of Italian seasoning

½ cup of grated parmesan cheese

optional: fresh parsley (or cilantro), ranch sauce, or blue cheese for dipping

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