Lightly grease a large baking sheet and set it aside. Then, add the potato wedges to a large bowl, drizzle with olive oil, and toss to coat. In another small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle the potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
Place the seasoned and cheesed potato wedges on your prepared baking sheet in a single layer, skin-side down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.
IDEAS FOR DIPPING GARLIC PARMESAN POTATO WEDGES
Because what are fries without dip?!
The first time I made these roasted potato fries, I dipped them in blue cheese dressing with freshly chopped parsley. Oh my heaven.
Ketchup, cause, it’s a natural relationship.
Chimichurri: don’t knock it till you try it! In fact, don’t dip, just dump the chimichurri all over the fries and eat with a fork (or your hands, no judgment).
Queso dip! Cheese on cheese on cheese!
Crab and artichoke dip? Sure!
If you love blue cheese dip, you’ll probably also want to go ahead and make this Greek Yogurt Ranch.
Plain old mustard is great, but honey mustard is much, much better!
Tzatziki! Need I say more?
For a little bit of heat in your dip, try this chipotle ranch version of a typical ranch dip.
HOW TO CUT POTATO WEDGES
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