- 4 small russet potatoes skin on
- 1/4 cup Parmesan cheese grated
- 3 tablespoons olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon parsley
- 1/2 teaspoon seasoned salt
Preheat oven to 425°F.
Wash potatoes and cut into wedges (depending on size, 8-10 wedges each)
If time allows, soak potato wedges in cold water at least 30 minutes. Drain and dry very well with a kitchen towel or paper towels.
Toss potatoes with remaining ingredients until well coated.
Place potatoes, skin side down, on a large baking pan and bake until tender and browned, about 45-50 minutes.
Saturated Fat: 3g
Vitamin A: 49%
Vitamin C: 10%