Potatoes. Baking potatoes, sweet potatoes or red potatoes. I love then all no matter how you fix them. I also love cheese so of course the combination of potatoes and cheese is always a winner in my book.
Gooey cheese is good on potatoes but I liked the idea of potatoes with a cheese crusted skin. Parmesan cheese is usually the cheese of choice when creating a crusty cheese coating. At least that is what I have seen when watching cooking shows. I use grated parmesan cheese whenever I make parmesan chicken so why not use it on potatoes.
Besides the nice crusty texture on the potatoes the blend of seasonings gives the potatoes a nice flavor. My family likes the taste of spice so I added red pepper flakes to the cheese topping to give the potatoes extra heat. The next time you want to turn up the flavor on your potatoes add a little parmesan cheese. This is a wonderful side dish I think you will enjoy.
Parmesan Crusted Potato Wedges
4 baking potatoes (can mix with sweet potatoes)
1 medium onion sliced
½ cup grated parmesan cheese
2 tbsp olive oil
½ tbsp parsley chopped
½ tbsp salt
½ tbsp black pepper
½ tsp seasoned salt
½ tsp thyme
½ tsp red pepper flakes (optional)
Preheat oven to 350 degrees.
Wash potatoes then cut into wedges. Spray the bottom of a baking dish with cooking spray then line with sliced onions and sprinkle with seasoned salt. Toss potatoes with olive oil in a large bowl. Add potatoes to baking dish then season with salt, black pepper and top with paprika. Mix grated parmesan cheese, thyme, parsley and red pepper flakes in a small bowl. Sprinkle cheese mixture evenly over potatoes. Bake for 40 to 45 minutes until potatoes are tender and golden.