Parmesan Crusted Potato Wedge

Nothing quite like a baked potato wedge to compliment your meal.  Add some herbs, garlic and parmesan cheese and you can’t go wrong.

In our home these make it to the breakfast table with Sunday morning breakfast or dinner table.

Recipe

4 large organic potatoes
Cleaned and cut into wedges

Toss in enough olive oil to coat all potato wedges
2 garlic cloves grated over hand grater into wedge mixture
1 tbsp dried oregano
1 tbsp dried thyme
1 tsp onion powder
1/2 cup shredded parmesan cheese (or more if you like)
Sea Salt & Cracked Pepper to taste.

Throw in rest of ingredients into potato amd olive oil mixture and stir well. Ensure potato wedges are well covered with all ingredients and place on baking sheet (I line with parchment paper) and cook @ 400 convection bake for 30-40 minutes or until soft all the way through with fork.

Enjoy with your favourite dip. I like on their own 🙂 I’m a simple gal.

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