4largerusset potatoesscrubbed clean and cut into eight wedges
3tablespoonsolive oil
4large clovesgarlicminced
1teaspoonHerbs de Provence
.25teaspoonsea salt
.25teaspoonblack pepper
0.5cupgrated Parmesan cheesedivided
4slicesbaconcooked, drained, chopped into pieces
1tablespoonchopped Italian parsley to garnish
Instructions
Place potato wedges, oil, and garlic in a large bowl, and 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 one-quarter cup of Parmesan cheese.
Bake in a preheated 425°F 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.
Sprinkle with chopped parsley and serve immediately.
Notes
Herb de Provence is my go to seasoning, but oregano, basil, or thyme would be delicious as well.
All ovens are different so cooking times may 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.
To create the wedges: cut each potato in half lengthwise with a sharp knife. Then cut each section in half lengthwise, and cut that section in half until you have 8 wedges.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven, air fryer, or microwave before serving.