Potato Wedges
Published: Friday, September 25, 2026
6 medium russet potatoes
3 Tbsp. vegetable oil
½ tsp. salt
¼ tsp. black pepper
1 tsp. dried oregano
½ tsp. dried thyme
1 dash cayenne pepper
½ c. grated Parmesan cheese
2 Tbsp. grated Cheddar cheese
Preheat oven to 425°. Scrub potatoes well and peel, or leave the skins on, whichever you prefer. Cut each potato in half lengthwise, then cut each half into wedges. Boil wedges for about 5 minutes in salted water; drain. Let potatoes sit on paper towels for a few minutes.
Add potatoes to a bowl and add oil. Add spices and herbs and gently mix to distribute on the potatoes.
Place a cooling rack on a baking sheet and lightly spray. Spread potato wedges in a single layer on the cooling rack. This is so air can circulate around the potatoes while baking. Bake at 425° for about 15 minutes.
Remove from oven and sprinkle wedges with Parmesan and Cheddar cheese. Return to oven and bake for another 10-12 minutes or until potatoes are golden brown and cheeses are melted. —6 servings.
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