These potato wedges have a certain “wow” factor that works really nice when you are having guests over. Just make sure you warn them about the heat, because they are a bit spicy. Not too much to make them uncomfortable to eat so don’t worry about that. I love to make these when we are entertaining for game nights or sporting events. They disappear really fast so watch out! Check out what they are saying about this recipe over at The Recipe Rebel:
“I am going to add the chipotle Parmesan potato wedges to the menu. They look wonderful.”
These should already be on your menu in my opinion, but if they aren’t, now’s the time to add them.
Ingredients
½ (1.5lb/640g) bag Little Potatoes (about 10 potatoes)
1 tablespoon canola oil
1 teaspoon ground chipotle pepper
2 tablespoons finely shredded Kraft 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: Sour cream is also a good dipping choice for these.
Thanks again to The Recipe Rebel for this scrumptious recipe.
