Well, I think I finally made a potato wedge lover out of my hubby! He has “liked” some that I’ve made, and a few quite a lot! But these in particular, he said he loved! All the better! Because baked potato wedges are one of my best friends! And these new “Garlic Asiago Potato Wedges” will come in very handy when I need something quick and easy, with no scrunching up of his nose! And I’m sure they’ll lend you a helping hand, too, when you’re tired, have too much going on, or just love them like I, …correct that, …WE do!
Though I adore homemade french fries, and rely (probably way more than I should), on simple baked potatoes as a side dish, the lovable and easy potato wedges help out as a side dish for just about anything I’m making. These proudly stand up to everything from a simple all-american burger, to an expensive cut of steak!
Who can resist beautifully golden baked, well seasoned, garlicky, cheese laden, potato wedges of goodness, right? I served this batch with a simple dipping sauce of sour cream with chives stirred in…and there was nothing “humble” about these!! You could go dipping in Ranch or blue cheese dressing, but, the plain sour cream with a little chives stirred in….OH man…. was the perfect accompaniment! Let what you made shine! I think that Ranch, especially, would only be a detraction, and not an addition of flavor.
And they really don’t need anything at all, except just your fingers and an appetite!! Which makes them the perfect appetizer or side for game day, too, because you can just lay out a platter-full with a dipping sauce in the center, next to whatever else you’re serving, and let everyone go to town on them!
And believe me. They WILL.
Heck. I’d just love another batch to munch on for no occasion at all.
Like now. 😉
- 2 medium sized russet potatoes, washed, unpeeled, halved lengthwise and cut into wedges (about 6 - 8 wedges per potato depending on size)
- 2 Tbl. olive oil
- 1 tsp. seasoned salt such as Johnnies
- 1 tsp. dried Italian seasoning
- 1 tsp. garlic powder
- ⅛ tsp. cajun seasoning such as Slap Ya Mama
- ⅛ tsp. coarse ground black pepper
- ¼ cup finely grated asiago cheese, plus more for garnish on top
- Preheat oven to 375º F. Spray a foil-lined baking sheet with butter flavored no-stick spray, set aside. (Or use parchment paper if you have some).
- Place potato wedges in a medium sized bowl. Drizzle potatoes with olive oil and toss to coat.
- In small bowl, whisk together seasoned salt, Italian seasoning, garlic powder, cajun seasoning, and pepper. Sprinkle over potatoes, adding a bit at a time and tossing the potatoes, until evenly distributed and coated.
- Sprinkle potato wedges with the finely grated asiago cheese, again tossing to coat evenly.
- Place potato wedges onto prepared baking sheet, skin sides down/cut sides up.
- Bake for 25-35 minutes in preheated 375º F oven until potatoes are tender and golden browned. Do not stir during baking. Leave them be.
- Remove from oven, place onto serving platter, and grate more asiago cheese over all.
- *Can serve with sour cream mixed with a little chives, (or Ranch or Blue Cheese Salad Dressing), for dipping if desired.