I love entertaining with these now that I know how simple they are. I have yet to come across anyone that doesn’t like a nice crispy potato wedge. They make the perfect compliment to all kinds of main entrees. They are a great after school snack for the kids too, especially when I know we are going to be having a late dinner. They fill them right up for hours. Check out what they are saying about this recipe over at The Recipe Rebel:
“They would be perfect on their own, as a base for nachos, smothered in cheese sauce, dunked in ranch, or as a side dish alongside some Oven Fried Chicken or a burger…”
These are tasty no matter what you serve them with…or just by themselves.
Ingredients
½ (1.5lb/640g) bag Little Potatoes (about 10 potatoes)
1 tablespoon canola oil
1 teaspoon ground chipotle pepper
2 tablespoons finely shredded Sargento Parmesan cheese
¾ teaspoon Lawry’s seasoning salt
green onions and Hidden Valley Ranch dressing for serving, if desired
Instructions
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Quarter potatoes lengthwise and place in a large bowl. Add oil, chipotle pepper, Parmesan and seasoning salt and stir until evenly coated.
Arrange in a single layer on baking sheet and bake for 20 minutes. Flip each wedge and bake another 5-10 minutes until golden on both sides and tender in the center.
Sprinkle with green onions and serve with Ranch dressing if desired.
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Quick Tip: Add or reduce chipotle to suit your spicy-level preferences.
Thanks again to The Recipe Rebel for this super tasty recipe.
