Parmesan Potato Wedges. Spritz with cooking spray; sprinkle with cheese mixture. Sprinkle potato wedges with Parmesan cheese and toss again. Sprinkle over the wedges and toss to coat.

Toss until fully coated, then flip. Cut each potato lengthwise in half. Cut each half into three wedges. You can have Parmesan Potato Wedges using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of Parmesan Potato Wedges

Prepare of Russet Potatoes (about 8-10 potatoes).
It's of Parmesan cheese.
Prepare of Marinade.
You need of oil.
Prepare of garlic powder.
Prepare of seasoning salt.
It's of salt.
You need of pepper.
It's of paprika.

In a large bowl, sprinkle potatoes with oil; toss to coat. Add to potatoes; toss to coat. Then there are baked potatoes - naked or loaded, sour cream or just butter, they are just asking to be dressed up and eaten. These Parmesan Potato Wedges are a hybrid between a baked potato and French fries - the best of both worlds.

Parmesan Potato Wedges instructions

Remove any eyes and deformations from potatoes, then clean..
Chop potatoes into 8 wedges each. Put into bowl and set aside..
Combine the marinade ingredients in a small bowl..
Pour marinade over potatoes and stir to coat..
Add parmesan cheese. Stir to coat..
Arrange on a large rimmed baking tray lined with parchment. Bake at 400°F for 30 minutes..
Flip wedges and return to oven for 25-30 minutes more..
Serve immediately, or let cool and freeze for later..

They are much healthier alternative to French fries yet still baked in the oven just like a baked potato. Parmesan Potato Wedges are oven-baked potato wedges coated with seasonings and Parmigiano Reggiano® cheese. You can use white potatoes or sweet potatoes for Parmesan Potato Wedges, or a combination of the two. These Parmesan Potato Wedges make a terrific side and go well with just about anything. Drain water from potatoes and pat dry. place back in the bowl and pour oil mixture over the potatoes and toss until coated.