Herbed Potato Wedges. Brush cut sides of potato wedges with oil; dip into cheese mixture. Transfer potato wedges to baking sheets or a cooking stone. Meanwhile, to make sauce, mix sour cream, Parmesan cheese and garlic in a small bowl; refrigerate until serving.

Serve them as a side dish or dip 'em in your sauce of choice. Scrub potatoes with a soft vegetable brush under running water. Spray a foil-lined baking sheet with nonstick coating. You can have Herbed Potato Wedges using 7 ingredients and 5 steps. Here is how you cook that.

Ingredients of Herbed Potato Wedges

Prepare of parmesan cheese, grated.
Prepare of basil, dried.
It's of oregano, dried.
You need of garlic salt.
It's of pepper.
You need of large Russet potato, cut into 12 wedges.
It's of vegetable oil.

Arrange wedges on sheet, skin sides down, so they don't touch. Brush with olive oil mixture and coat with Parmesan mixture. Cut each potato in half lengthwise. Place the wedges in a bowl, add the olive oil and all remaining ingredients and toss multiple times to evenly coat the potato wedges.

Herbed Potato Wedges step by step

Preheat oven to 400 F, spray cookie sheet with non-stick cooking spray.
combine cheese, basil, oregano, garlic salt, and pepper in shallow bowl.
brush potato wedges with oil.
roll potatoes in cheese mixture, place on baking sheet.
Bake, uncovered, for 20-25 minutes or until potatoes are tender. Serving size is 3 wedges..

Again excellant but with more flavor with the raw unbaked herbs. I do like to use olive oil as it adds a bit of flavor to the potatoes. Combine all ingredients, except potatoes, in a mixing bowl; add potatoes and toss to coat. In a large bowl, toss potatoes, oil, garlic, and herbs. Season with salt, pepper, and a pinch of red pepper flakes.