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Roasted Potato Wedge

The best part of this recipe? They’re ready in less than an hour from scratch!

Roasted Potato Wedge


1-  large russet potatoes (4)

2-  olive oil (¼ cup)

3-  finely shredded parmesan (½ cup or more for serving)

4-  fresh rosemary, finely chopped (2 tsp.)

5-  garlic powder (1½ tsp.)

6-  Salt and freshly ground black pepper

7-  fresh parsley leaves, finely chopped for serving (1 tbsp.)+(optional)


1-  Preheat oven to 400°F. Spray an 18/13-inch baking sheet with non-stick cooking spray or line with parchment paper.

2-  Scrub and rinse potatoes. Cut each potato in half then, cut into large wedges and place potatoes on the baking sheet.

3-  Sprinkle with olive oil, top with parmesan, rosemary, garlic powder and season with salt and pepper. Toss lightly and then, spread into an even layer.

4- Roast in the oven for 30 to 35 minutes, turning potatoes to opposite cut side halfway through. Broil during last 1 to 2 minutes to crisp them up even more.

5- Top with a few more tablespoons parmesan and parsley. 

6- Serve warm.

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