Pizza Potato Wedges

Course: Appetizer, Side Dish

Cuisine: North American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 299kcal

Author: Lord Byron's Kitchen

Baked with a light, pillowy center and a crispy crust, Pizza Potato Wedges are seasoned and flavoured with oregano, basil, garlic, onion, and parmesan, making them the perfect pairing with homemade pizza and chicken wings too!

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Ingredients

4 large baking potatoes sliced lengthwise into 8ths
3 tablespoons olive oil
2 teaspoons onion powder
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried red chili flakes, optional
1/2 cup parmesan cheese, grated
1/4 cup parsley, finely chopped, plus more for garnish
non stick cooking spray

Instructions

Preheat oven to 450 degrees F. Prepare a sheet pan by lining with parchment paper. (I used two baking sheets.) Generously coat parchment paper with nonstick cooking spray.
Lay the potato wedges, cut side down in rows. Do not allow the wedges to touch or overlap. Bake for 10 minutes.
Remove from oven. Using metal tongs, turn each potato wedge over so that the opposite cut side is facing down. Bake for 10 minutes.
In the meantime, whisk together the olive oil, onion powder, garlic powder, basil, oregano, salt, ground black pepper, dried red chili flakes and parmesan cheese.
Turn the potato wedges over once again and brush the surface of each one with the sauce mixture. Using a silicone pastry brush makes this step very easy. Bake the wedges for 5 minutes.
Flip them over one last time, brush with the sauce, and bake for a final 5 minutes.
Plate and sprinkle over extra parmesan and finely chopped fresh parsley if desired. Serve immediately.

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