BAKED PARMESAN GARLIC POTATO WEDGES

3-4 large russet potatoes
1/4 c. extra virgin olive oil
1 tbsp. garlic powder
1 tbsp. Italian seasoning
1 tsp salt or to taste
1/4 tsp Freshly ground black pepper or to taste
1/2 c. freshly grated Parmesan
Chopped fresh parsley for garnish (Personally, I prefer chopped fresh cilantro)

Preheat oven to 400°. 

Cut each potato lengthwise in half. Cut each half into three wedges.

In a large bowl add the potato wedges, olive oil, garlic powder, Italian seasoning, grated Parmesan salt and pepper.

Arrange potatoes skin side down in a single layer on a 15x10x1-in. baking pan coated with cooking spray. Sprinkle with any remaining coating. 

Bake for 25-30 minutes until they are golden brown and crispy.

Garnish with fresh parsley and serve with ketchup, ranch, or sauce of choice.

Made these last week. They are so good.