YOU GUYS. I promised these yesterday and I couldn’t wait another day – I had to give you these right away because, YOU GUYS. They’re so ridiculously good it’s not even right. And so CRAZY easy. You barely have to think and you get the most delicious, perfect baked potato wedges on the planet. I’m not even joking a little bit. I’m going to probably make these every week now. Like, I’ll design whole weekly meal plans around making sure I can make and devour these. I’ll have to start coming up with dipping sauce recipes so that I’ll *have* to make those potato wedges again. What? I have to! It’s for the blog! No, but seriously. SO SO GOOD. Make them tomorrow. Here you go.
WHAT YOU NEED
* 1-2 large russet potatoes (depending on how much you want to make–1 large potato made about 16 wedges, which was great alongside a steak dinner for four people)
* olive oil
* 4t minced garlic
* 1t Italian seasoning
* 1/2C grated Parmesan cheese
WHAT TO DO
Preheat the oven to 375F.
Cut your potato (skin on) in half lengthwise, and then cut each of those halves in half lengthwise, and each of those halves in half lengthwise. If you’re working with a long potato, you may want to cut each of those wedges in half width-wise, too (I did).
Put your potatoes on a baking sheet in one layer. Add about 2-3 tablespoons of olive oil and then distribute the garlic, Italian seasoning, Parmesan cheese, and salt and pepper to taste. Then use your hands to toss and coat all of the wedges with all of the goods. Distribute the wedges again into a single layer on the baking sheet and bake 25 minutes.
After 25 minutes, turn the oven off and the broiler on. Broil about 5 minutes to get a nice crusty finish on those wedges and serve! HELLO?! OH YEAH.