{"id":3824,"date":"2022-06-16T02:34:08","date_gmt":"2022-06-15T19:34:08","guid":{"rendered":"https:\/\/samyenlinhchi.com\/cooking\/?p=3824"},"modified":"2022-06-16T02:34:08","modified_gmt":"2022-06-15T19:34:08","slug":"baked-garlic-parmesan-potato-wedges","status":"publish","type":"post","link":"https:\/\/samyenlinhchi.com\/cooking\/baked-garlic-parmesan-potato-wedges.html","title":{"rendered":"Baked Garlic Parmesan Potato Wedges"},"content":{"rendered":"

How to make Baked Garlic and Parmesan Potato Wedges<\/h2>\n

\"\"<\/p>\n

– This easy recipe for Baked Garlic and Parmesan Potato Wedges will blow your mind with its simplicity and fantastic flavour! They make a great side dish or appetizer for the holidays!<\/p>\n

Try these other side dishes with your favourite dishes: Bacon and Avocado Potato Salad, the best sweet and creamy macaroni salad, and roasted garlic and lemon broccoli and cauliflower.<\/p>\n

– French fries are my weakness. Often my younger brother and I, who have a very high metabolism, make midnight fries at Wendy\u2019s\/Carls Junior\/Mickey-Ds\/ which is open at this unattractive time. I have tried to fight my addiction as an adult by only ordering fries here and there when I eat out, instead of following the \u201cfries with everything\u201d motto that I have supported for 20 years.<\/p>\n

– When my siblings and I went for breakfast on iHop, I ordered chicken strips and fries. Pancakes are great, but they don\u2019t beat french fries and ketchup.<\/p>\n

– These days, like I said, I\u2019m trying to order fries less often \u2013 for obvious health reasons. Often I just share with my husband, he doesn\u2019t hesitate to give some away. Or 60%. He\u2019s great like that.<\/p>\n

– And when I crave a variety of fries while I\u2019m sweating at home, I usually make my own fries instead of going to a take-out order.<\/p>\n

\u201cOne medium fry, please\u201d.<\/p>\n

\u201cYes, that will be all\u201d.<\/p>\n

Ingredients:<\/h2>\n

– 3-4 large russet potatoes, cut into quarters<\/p>\n

– 4 tablespoons of olive oil<\/p>\n

– 2 teaspoons of salt<\/p>\n

– 2 teaspoons of garlic powder<\/p>\n

– 2 teaspoons of Italian seasoning<\/p>\n

– \u00bd cup of grated parmesan cheese<\/p>\n

Optional: fresh parsley (or cilantro), ranch sauce or blue cheese for dipping<\/p>\n

Instructions:<\/h2>\n

– Preheat oven to 375. Lightly grease a large baking sheet and set aside.<\/p>\n

– Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl, whisk together salt, garlic powder and Italian seasoning. Sprinkle grated cheese over potato quarters, stirring to coat, then sprinkle with seasoning mixture.<\/p>\n

– Place the potato quarters on the prepared baking sheet in a single layer, skin side down. Bake for 25 – 35 minutes until fork tender and golden brown. Sprinkle with freshly chopped parsley and dressing for dipping.<\/p>\n","protected":false},"excerpt":{"rendered":"

How to make Baked Garlic and Parmesan Potato Wedges – This easy recipe for Baked Garlic and Parmesan Potato Wedges will blow your mind with its simplicity and fantastic flavour! They make a great side dish or appetizer for the holidays! Try these other side dishes with your favourite dishes: Bacon and Avocado Potato Salad, […]<\/p>\n","protected":false},"author":1,"featured_media":3825,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/3824"}],"collection":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/comments?post=3824"}],"version-history":[{"count":1,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/3824\/revisions"}],"predecessor-version":[{"id":3826,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/3824\/revisions\/3826"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media\/3825"}],"wp:attachment":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media?parent=3824"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/categories?post=3824"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/tags?post=3824"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}