SHOTGUN RED'S GARLIC PARMESAN POTATO WEDGES - Game Day Favorite!

Cut the potatoes in half lengthwise to create wedges.

Lay the potato halves flat and cut them into smaller wedges, aiming for about four wedges per potato.

Place the potato wedges into a large bowl.

Add 6 tablespoons of olive oil to the bowl and toss the wedges to coat them evenly.

Sprinkle 2 tablespoons of Italian seasoning over the wedges and toss again to distribute the seasoning.

In a separate dish, mix together 1 teaspoon of salt, 2 teaspoons of garlic powder, and 3 teaspoons of paprika, then add this mixture to the potato wedges and toss to coat.

Add 1 cup of grated Parmesan cheese to the bowl and mix until the wedges are well coated.

Preheat the oven to 400°F (204°C).

Line a cookie sheet with aluminum foil and spray it with cooking spray.

Lay the potato wedges on the prepared cookie sheet, ensuring they are spaced out and not touching each other.

Bake the potato wedges in the preheated oven at 400°F for 40 minutes.

Once baked, transfer the potato wedges to a paper towel to absorb excess oil, placing the oily side down on the towel to dry.

Prepare dipping sauces, including ketchup and ranch dressing, with optional spicy sauce added to the ranch.

Equipment Needed

Spice Level: