Parmesan Potato Wedges

[Roxy]

Parmesan Potato Wedges:

 

6-8 red potatoes

1 large sweet onion

2 garlic cloves, minced

2 T. virgin olive oil

1 T. salt

1 tsp. black pepper

 

Preheat oven to 425 degrees.

 

Wash and thinly slice potatoes, leaving skin on. Peel and slice onion.

 

Place potatoes, onions and garlic in a covered casserole dish. Drizzle with olive oil, sprinkle with salt and pepper. Lightly toss together to coat poatoes and onions.

 

Cover casserole and bake for 45-60 minutes, or until potatoes are fork tender.

 

For variety, add chopped rosemary, tarragon or parsley.