Baked Parmesan-Bacon Garlic Potato Wedges

Baked Parmesan-Bacon Garlic Potato Wedges…try saying that three times fast!! I’m still not convinced that I chose the best name, but I had already named the first image so I was kind of stuck, lol. These delectable morsels of goodness are loaded with flavor, as if you couldn’t guess that from the name…..

My son was coming over for dinner on Sunday, and his favorite meals are Chinese and steak {he definitely was not switched at birth}. My plan was to re-make my Mongolian Beef so I could take new pictures….but there was no sirloin at the grocery store…again!! Apparently sirloin is not really popular in Arizona??

While I was digging through the meat case, I came across a lonely Tri-tip roast and dinner went in a completely different direction! Loaded baked potatoes were out of the question, so I needed something just as delicious to serve along side my Tri-tip. I started throwing ingredients into the cart, and these Baked Parmesan-Bacon Garlic Potato Wedges were born….and they are seriously delicious. 🙂

I started with 4 large Russet Potatoes…..

They were just standard sized not the super huge ones, that I cut into 8 wedges…..

Place potato wedges, oil, and garlic in a large bowl. Toss to thoroughly coat. Sprinkle Herbs de Provence, salt, and pepper over the potato wedges. Toss to combine…..

Spread potatoes in a single layer on a foil lined baking sheet and sprinkle with 1/2 of the Parmesan cheese. Bake in a preheated 425 degree oven for 20 minutes. Flip potatoes over, sprinkle with additional Parmesan cheese and bacon…..

Continue cooking until crispy and golden brown, about 10 to 15 minutes more. Serve garnished with parsley and a side of Homemade Ranch Dressing…..

I probably could have chopped my bacon a bit smaller so the pieces would have a better chance to stick, but I was mesmerized by the delicious aroma of roasting garlic wafting through the kitchen. I mean seriously…bacon, garlic, and Parmesan cheese coming together to coat potato wedges is almost magical…and definitely distracting. 🙂

Notes:

Herb de Provence is my go to seasoning. If you prefer Thyme, then use Thyme…or Oregano…or Basil.

All ovens are different so cooking times will vary. Potato size can also affect cooking time so keep an eye on them and don’t be surprised if they take more or less time…They’re more like guidelines. 😉 {said with a British accent while arguing with pirates}

Here are some other delicious potato recipes to try…..

Crispy Italian Roasted Potatoes

Southwest Roasted Potatoes

Baked Potato Wedges

Maybe I should have moved to Idaho, LOL

Enjoy!!

Baked Parmesan-Bacon Garlic Potato Wedges

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Serves	4
Prep time	15 minutes
Cook time	30 minutes
Total time	45 minutes
Meal type	Appetizer, Side Dish

Crispy and crazy delicious Baked Parmesan-Bacon Garlic Potato Wedges for a fun and unexpected side dish.

Ingredients

• 4 Large russet potatoes (scrubbed and cut into wedges)
• 3 Tablespoons olive oil
• 4 Large cloves fresh garlic (minced)
• 1 Teapoon Herbs de Provence
• 1/4 teaspoon sea salt
• 1/4 Teapsoon ground black pepper
• 1/2 cup grated Parmesan cheese (divided)
• 4 Slices uncured bacon (cooked, drained, chopped)
• Italian parsely (garnish)

Directions

Place potato wedges, oil, and garlic in a large bowl. Toss to thoroughly coat.

Sprinkle Herbs de Provence, salt, and pepper over the potato wedges. Toss to combine.

Spread potatoes in a single layer on a foil lined baking sheet and sprinkle with 1/4 cup of Parmesan cheese.

Bake in a preheated 425 degree oven for 20 minutes.

Flip potatoes over, sprinkle with additional Parmesan cheese and bacon.

Continue cooking until crispy and golden brown, about 10 to 15 minutes more.

Serve garnished with parsley.

Note

I serve mine with a side of Homemade Ranch Dressing

This recipe will be partying at these link parties!