Baked Potato Wedges

For at least a month, I was asking my children what they'd like me to make to take to Thanksgiving dinner at their grandma's house. I only got two requests, so we planned on those. On Monday the week of Thanksgiving, I went grocery shopping. On Tuesday night, one of my daughter's requested potato wedges and sent me this recipe from Dinner at the Zoo. 

I didn't want to go back to the store that close to Thanksgiving, so she's lucky I had most of the ingredients. I didn't have fresh parsley, so I used dried. I had parmigiano reggiano instead of parmesan, so that's what I used. I had run out of paprika, so I used Cajun seasoning. 

I baked them in spread out in one layer on a baking sheet and then put them on a serving platter (below). They turned out crispy on the outside and soft in the inside with a great flavor. I'm always happy to have another good potato recipe!  

Baked Potato Wedges

4 medium Russet potatoes, scrubbed and cut into eighths
1/4 c. olive oil
1 t. onion powder
1 t. garlic powder
1 t. smoked paprika OR Cajun seasoning
2 t. salt
1/2 t. pepper
1/3 c. finely grated parmesan cheese
2 T. chopped fresh parsley
Nonstick cooking spray

Preheat the oven to 400°. Line a sheet pan with foil and coat the foil with nonstick cooking spray.

Mix olive oil, onion powder, garlic powder, smoked paprika, salt, pepper and parmesan cheese in a bowl. Place the potato wedges in the bowl. With hands, toss wedges in topping to coat the potatoes evenly with the seasoning.

Spread the potatoes in a single layer on the prepared baking sheet. Bake for 35 minutes or until golden brown and fork tender. Sprinkle with parsley and serve.