When I was a young bride Mom instructed me that if my food budget was ever in jeopardy that I should always feed my family potatoes because they have so many nutrients. I learned later that those nutrients include almost all amino acids & fiber. They have calcium, potassium, Vitamin C, iron, iodine & phosphorus. On top of all that, potato skins have added iron and niacin. Mom was 100% correct and I’ve always remembered her words of advice.
When I saw the following recipe on the Internet. It looked good and even better was that the recipe includes the potato skins. I stirred up a batch; I shared it with my daughter and her husband and we all liked them, in fact, they got the recipe from me for their own use.
Along with these potatoes I prepared the recipe for ‘FAST DELICIOUS CHICKEN BAKE’ (here on my blog), added green beans as a side and wa-lah – a perfect meal!
3-4 large russet potatoes, sliced into wedges
4 TBSP olive oil 2 tsp salt
2 tsp garlic powder
2 tsp Italian seasoning
1/2 cup parmesan cheese
(Optional: fresh parsley or cilantro)
-Preheat oven to 375. Lightly grease large baking sheet
-Place potato wedges in large bowl & drizzle with olive oil and toss to coat
-In small bowl, combine salt, garlic powder & Italian seasoning - mix well
-Sprinkle potato wedges with cheese (toss to coat well) then sprinkle w/seasoning
-Place potato wedges on baking sheet in a single layer with skin-sides-down
-Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with
freshly chopped parsley (or cilantro)
USE YOUR CHOICE OF DRESSING TO DIP POTATOES IN. (I USE RANCH DRESSING - OR SOUR CREAM)
Several photos of potato wedges... OH SO GOOD!