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The Rocky Mountain Woman

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  • Appetizers
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You are here: Home / Recipes / Parmesan Potato Wedges

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Parmesan Potato Wedges

Not completely unlike those sitting under the lights at the 7-11 potato logs, these Parmesan Potato Wedges will fill your need for potato cheesy goodness without the used a hundred times oil that makes the 7-11 ones bad for your heart (even though they do have a place on a long road trip, listening to Clapton, with ketchup).

 

 

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Parmesan Potato Wedges
Author: Rocky Mountain Woman
 
Ingredients
  • 3 lbs of potatoes, cut into wedges
  • ⅓ cup olive oil
  • 2 T fresh rosemary
  • 1 t minced garlic
  • salt and pepper to taste
Instructions
  1. Mix the potatoes with the olive oil, rosemary and garlic
  2. Salt and pepper to taste
  3. Bake on a cookie sheet in a 400 degree oven for about 30 minutes
3.3.3077

These would be perfect with a good steak or hamburger.  Serve with ketchup and fry sauce (if serving in Utah).

So the next time you’re on a long road trip and hungry for potato wedges, stop at 7-11 and get some.  But, if your sitting home watching old movies and decide you need some cheesy potato goodness, make these instead.

 

xxoo,

 

RMW

 


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Comments

  1. Lorraine @ Not Quite Nigella says

    April 17, 2018 at 5:37 pm

    Mmm it’s getting colder here and I’d love a big bowl of these. Love the addition of parmesan! 😀

    Reply

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Meet The Rocky Mountain Woman

I have a condition called Obsessive Compulsive Food Disorder (OCFD). I can’t walk by a restaurant without checking out the menu or past a bookstore without going in to check out the newest cookbooks. Food is the lens that I view my life through. Read More…

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