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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1/4 teaspoon(s) garlic powder |
1/4 teaspoon(s) ground black pepper |
2 tablespoon(s) olive oil |
1/3 cup(s) parmesan cheese |
1 20 oz. package(s) refrigerated new potato wedges |
1/2 teaspoon(s) rosemary, crushed |
1/2 teaspoon(s) seasoned salt or onion salt |
Directions:
1. Place potatoes in a 2-quart square baking dish. Sprinkle with rosemary, seasoned salt, garlic powder and black pepper. Drizzle with oil, stirring gently to coat.
2. Roast, uncovered, in a 400 degree F oven for 30 minutes, stirring halfway through baking. Remove from oven. Sprinkle with Parmesan cheese; return to oven. Bake 5 to 8 minutes more or until Parmesan cheese is melted and begins to turn golden. Makes 4 servings.
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