I feel like there are two kinds of fry people. Those who think the thin, super crispy fried at McDonald's are the best it gets. And those who like their potato products with some actual potato in the middle. If you're one of the latter, you probably appreciate a good potato wedge, because it gives you the great potato center while also having a super tasty crisp seasoning coat. These wedges are baked, not fried, but they're still a great option.
Note: Normally I'm not a huge fan, but this is the time to use the grated cheese in the green plastic shake container.
Potato Wedges
Adapted from Tasty
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon paprika
4 large russet potatoes
⅓ cup vegetable oil
½ cup grated Parmesan cheese
Preheat oven to 400°F. Combine salt, pepper, garlic powder, oregano, and paprika and stir well.
Thoroughly wash potatoes, cut in half lengthwise, and slice into wedges. Toss wedges into a gallon size Ziploc bag, then pour over oil. Shake in seasonings and cheese, then seal the bag and toss thoroughly until the potato wedges are well coated. Place wedges on a baking sheet, skin side down. Bake 40 to 50 minutes.
Makes 4 servings
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