Roxy
New member
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.
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.