Garlic Parmesan Potato Wedges

This recipe was originally posted by Tiffany at Creme de la Crumb. This is a solid recipe. I use a caesar-salad style dressing for the dipping sauce, because it has the same strong tang that blue cheese has but I like the anchovy vibe better. I also like to serve with lemon wedges.

Recipe type: Side Dish / Appetizer
Serves: 4-6

INGREDIENTS
3-4 large russet potatoes, sliced into wedges
4 tablespoons olive oil
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons Italian seasoning
½ cup shredded parmesan cheese
optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping

INSTRUCTIONS
Preheat oven to 375. Lightly grease a large baking sheet and set aside.

Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.

Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.