Potato Wedges

for 3 servings

3 large russet potatoes
⅓ cup olive oil (80 mL)
1 teaspoon salt
½ teaspoon pepper
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon paprika
½ cup vegetarian parmesan cheese (55 g)


Preheat oven to 400°F (200°C).
Thoroughly wash potatoes, cut in half, and slice into wedges.
Toss wedges in olive oil and seasonings.
Place on a baking sheet, skin side down.
Bake 40-50 minutes.

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