Description
A recipe for Parmesan Potato Wedges

Ingredients

• 2 pounds unpeeled Wisconsin potatoes (russet, about 4 large), washed and drained
  
• 1/2 cup grated Parmesan cheese
  
• 1 tablespoon Chef Paul Prudhomme's Poultry Magic
  
• 2 tablespoons olive oil
  
• Vegetable cooking spray

Preparation
Cut each potato lengthwise into 6 wedges. In small plastic bag, combine cheese and poultry seasoning. Pour olive oil into large plastic bag. Roll potato wedges in olive oil, then in cheese mixture. Arrange wedges in single layer on 15 x 12 inch baking sheet coated with cooking spray. Bake at 375°F 30 to 35 minutes or until potatoes are tender and golden brown.

Nutrition
no information available

Serves
Makes 4 servings

Variations
no information available