Recipe by Tee Lee
Thyme and parmesan cheese kicks up the flavor of these baked potato wedges. I have recently started using 1/2 thyme, and 1/2 rosemary as my herbs, and I think it tastes even better than with just thyme. Goes great with almost any meal and easy to prepare.
Top Review by Jo C
We liked these, even though I failed to read the instructions properly and mixed the cheese in at the start. It didn't hurt - they turned out nice and crispy. They were a bit too salty for our liking, so I'd halve the salt next time as well as the thyme. I don't know what "seasoning salt" is so I just used fine sea salt. I ground the dry seasonings (i.e. everything except the potatoes, oil and cheese) with a mortar and pestle and that mixed them nicely as well as breaking up the lumps in the onion and garlic powders. This recipe is worth making again!
- 4 medium potatoes, washed and peeled
- 2 tablespoons olive oil
- 1 tablespoon dried thyme, crushed
- 1 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon seasoning salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup parmesan cheese
Directions See How It's Made
- Preheat oven to 375°F.
- Cut potatoes lengthwise into fourths, then cut pieces lengthwise again (so that potatoes are cut into eighths).
- Coat bottom of a large casserole dish or baking sheet with olive oil.
- Add potato wedges to baking dish and toss to coat in oil.
- Sprinkle potatoes with thyme, garlic powder, onion powder, seasoned salt and pepper, and toss potatoes again to coat with seasonings.
- Bake for about 1 hour, until potatoes are cooked and beginning to brown.
- Remove from oven and top with parmesan, return to oven for about 2 minutes to melt cheese.
- Remove from oven and serve.