Hello! In the kitchen with Sharon this week is my friend Patricia Nicholes. She is always cooking or baking something. She is a great cook and a good friend. I am always sending her a message to see what she is cooking so I can put in in my column so everyone can see her delicious food.
Thank you so much Patricia.
Please send your favorite recipes to firstname.lastname@example.org and I will put you in the kitchen with Sharon. I hope you like this recipe. I made them and they are very good and easy to make.
Have a wonderful week and enjoy these baked garlic parmesan wedges.
Here is what you need:
3 large russet potatoes, sliced into wedges
4 Tbsp. olive oil
1/2 cup Parmesan cheese
Salt to taste
2 tsp. Italian seasoning
2 tsp. garlic powder
2 tsp. paprika
1. Place potato wedges in a large bowl. Drizzle olive oil and toss to coat. Sprinkle potato wedges with shredded cheese and toss again.
2. In a small bowl, mix salt, Italian seasoning, garlic powder and paprika. Sprinkle seasoning onto potato wedges and toss to coat.
3. Place potato wedges on a baking sheet with skin sides down. Bake for 40 minutes at 400 degrees.
Sharon Hughes is the advertising manager at The Times-Gazette. She is also a mother, grandmother and chef.