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4 Large Russet Potatoes, Washed & Drained
1/4 Cup Vegetable Oil
2/3 Cup Grated Parmesan Cheese
1/2 Tsp. Salt
1/2 Tsp. Freshly Ground Black Pepper
4 Tsp. Garlic Powder
2 Tsp. Dried Thyme, Crushed
Preheat oven to 375.
Cut each potato into wedges.
Put in a large bowl, add oil and stir until potatoes are well coated.
In a small bowl, mix Parmesan Cheese, Salt, Pepper, Garlic Powder and Thyme.
Sprinkle mixture on potatoes and stir until potatoes are well coated.
Spread potatoes on a greased baking sheet and bake for 35-40 minutes, or until tender and golden brown.
Turn potatoes about every 5 minutes while baking. This will help crisp wedges.
1/4 Cup Vegetable Oil
2/3 Cup Grated Parmesan Cheese
1/2 Tsp. Salt
1/2 Tsp. Freshly Ground Black Pepper
4 Tsp. Garlic Powder
2 Tsp. Dried Thyme, Crushed
Preheat oven to 375.
Cut each potato into wedges.
Put in a large bowl, add oil and stir until potatoes are well coated.
In a small bowl, mix Parmesan Cheese, Salt, Pepper, Garlic Powder and Thyme.
Sprinkle mixture on potatoes and stir until potatoes are well coated.
Spread potatoes on a greased baking sheet and bake for 35-40 minutes, or until tender and golden brown.
Turn potatoes about every 5 minutes while baking. This will help crisp wedges.
