- 2 Tbsp olive oil
- 1 Tbsp minced fresh rosemary
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp lemon zest
- 1/2 tspsalt
- 1/2 tsp cracked black pepper
- 2 lbs fingerling potatoes or Yukon potatoes, cut into wedges
- 1/4 c finely-shredded Parmesan cheese
Preheat oven to 425°F.
In a large bowl, combine the olive oil, herbs, lemon zest and spices. Add the potatoes and toss to coat. Add the cheese and toss until thoroughly mixed. Arrange the potatoes in a single layer in a large, rimmed baking pan coated with cooking spray. Sprinkle any remaining cheese and herb mix over the potatoes. Bake for 20 minutes. Check for doneness, stir and bake for 10 minutes more (or as needed).
Delicious served hot as a side dish or at room temperature as an appetizer. Be creative with dipping sauce ideas: ranch dressing, pesto, jalapeño-seasoned sour cream or sriracha aioli all taste great with these baked wedges.
Courtesy of Co+op, Welcome to the Table
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