Homemade baked potato wedges make for the perfect side during grilling season or any season at all!
The weather is nice but the food lately is amazing!! Guys, are you lovin or are you lovin this time of year?!! It might be raining one day, hot and humid the next with 30 mile wind gust the following day but I can live with that. What is most important is that I love the 60-90 degree weather.
We spend the majority of our days outside and the food is rockin lately! There are so many fresh fruits and veggies happening lately that my body is feeling it and my mood is a whole lot better when my body is actually getting what it needs.
Today I am so excited to share these yummy homemade baked potato wedges seasoned with garlic, parmesan, and Herbs from Provence.
You won’t miss the bag of frozen tator tots or sweet potato fries today, scouts honor.
Here is a list of all you need:
3 Russet potatoes
Salt
Herbs from Provence seasoning
Garlic powder
Olive oil
Parmesan cheese
These are so easy to make! Just cut up your potatoes in to some cute little wedges, toss ’em in a large bowl with the stuff above and mix it up good. Then bake them for 30 minutes at 400℉ and you have two pans of delicious and homemade baked potato wedges! Genius!!
Oh, and in case you are wondering if the kids will love them as much as you, do not worry. These are totally kid approved! My kiddos were actually stealing potato wedges as I was trying to photograph them for my blog. They couldn’t keep their hands off of them.
Now that’s enough to put a smile on this momma’s face!!
So cook up some yummy Everyday Baked Potato Wedges today and then do the Macarena when your kids love them as much as you do!!
Everyday Baked Potato Wedges
Ingredients
- 3 medium Russet potatoes
- 1/2 teaspoon kosher salt
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 teaspoon Herbs from Provence
- 1 cup grated Parmesan cheese
Instructions
- Preheat oven to 400℉. Place parchment paper over two rimmed baking sheets. Set aside.
- Wash potatoes well and give them a good scrub. Pat dry with paper towels. Cut potatoes into wedges. (Depending on the size of them you can cut them into 8th's, 12th's, or even 16th's. I like them on the thinner side so I cut our potatoes into 16th's. The important thing to remember is just cut the potatoes the same way.)
- Place wedges in a large bowl and add the salt, garlic powder, and olive oil. Toss around until potato wedges are evenly coated with ingredients.
- Lay out wedges on baking sheets being careful not to overlap them. Sprinkle Herbs from Provence over the top.
- Bake for 30 minutes or until can easily be pierced with a fork.
- Sprinkle with Parmesan cheese and serve! They taste great as is or with a little Ranch dressing on the side!
More Delicious Sides
Red Potato Salad with Sun-dried Tomatoes
Grilled Romaine Salad with Homemade Caesar Dressing
