Parmesan Garlic Oven Potato Wedges

Golden, crispy potatoes seasoned just right and baked until tender — a family favorite side or simple supper

These crispy oven-baked potato wedges are one of those simple side dishes that somehow turn into the main event. With tender centers, golden edges, and just the right blend of seasoning, they disappear fast at our house. Sometimes I make a big pan and call it supper — and no one complains.

Soaking the potatoes before baking helps them crisp up beautifully, while olive oil, garlic, and Italian seasoning give them comforting, familiar flavor. A sprinkle of Parmesan at the end adds a salty finish that makes them hard to resist. Serve them alongside your favorite meal or with a dipping sauce and enjoy every bite.

Ingredients: 

3–4 large russet potatoes
4 Tbs. olive oil
2 tsp. salt
2 tsp. garlic powder
2 tsp. Italian seasoning
1/4 c. shredded Parmesan cheese

Directions:

Preheat the oven to 375°F. Lightly grease a large baking sheet and set it aside.

Wash the potatoes well, scrubbing away any dirt. Slice each potato into evenly sized wedges.

Soak the potatoes by placing the wedges in a large bowl of very cold water. Let them soak for 30 minutes to help remove excess starch, which leads to crispier potatoes.

Drain and dry thoroughly. Drain the potatoes and pat them completely dry with paper towels or a clean, lint-free kitchen towel. This step is important for good browning.

Season the potatoes. Place the dried potato wedges into a large bowl. Drizzle the olive oil over the top and toss until all the wedges are evenly coated.

In a small bowl, mix together the salt, garlic powder, Italian seasoning, and Parmesan cheese. Sprinkle the seasoning mixture over the potatoes and toss again to coat evenly.

Arrange on the baking sheet in a single layer, placing the wedges skin-side down whenever possible.

Bake for 25–35 minutes, turning once if desired, until the potatoes are fork-tender and beautifully golden.

Remove from the oven and serve hot. 

Serving Suggestions

These potato wedges are wonderfully versatile and pair well with just about anything:

• Serve alongside baked or grilled chicken, pork chops, or burgers

• Add them to a comfort-food plate with meatloaf and green beans

• Turn them into a simple meal by serving with ranch, ketchup, honey mustard, or garlic aioli

• Pair with a fresh green salad to balance the richness

• Serve them straight from the pan as an easy game-night or movie-night dinner

Sometimes the simplest meals really are the best. 

Variations

• Extra Cheesy: Sprinkle additional Parmesan over the potatoes during the last 5 minutes of baking

• Herb Swap: Replace Italian seasoning with dried rosemary, thyme, or oregano

• Spicy Kick: Add 1/4 to 1/2 teaspoon crushed red pepper flakes or smoked paprika

• Crispier Finish: Increase oven temperature to 425°F for the last 5–10 minutes

• No Cheese Option: Skip the Parmesan and finish with a light sprinkle of sea salt 

Seasoned French Fries

A Crispy, Oven-Baked Side Dish That Goes With Everything

Who doesn’t love a good batch of French fries? In our house, they’re the side dish everyone cheers for. Crispy on the outside, tender on the inside, and seasoned just right.  These oven-baked fries go with just about any meal—from burgers and sandwiches to meatloaf or fried chicken.

Baking them at home means you can control the seasoning, skip the deep fryer, and still get that comforting, golden goodness. These fries are simple, budget-friendly, and always disappear fast—especially when served hot and fresh from the oven.

Ingredients:

4 large Russet potatoes, (cut into fries or wedges)

1/4 c. olive oil

1 tsp. salt

1/2 tsp. pepper

2 tsp. paprika

2 tsp. garlic powder

2 tsp. onion powder 

Directions: 

Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set aside.

Wash the potatoes well. You can leave the skins on for extra texture or peel them if you prefer.

Slice the potatoes into your desired size. We usually cut ours about 3/4 to 1 inch thick. A French fry cutter works great if you have one, but a sharp knife does the job just fine.

 Place the cut potatoes in a large bowl of very cold water and let them soak for at least 30 minutes. This helps remove excess starch and makes the fries crispier.

Drain the potatoes and dry them very well. A salad spinner works great, followed by patting them dry with a clean towel.

 Transfer the dry potatoes to a large bowl. Drizzle the olive oil over the top and toss until all the fries are evenly coated.

In a small bowl, mix together the salt, pepper, paprika, garlic powder, and onion powder. Sprinkle the seasoning over the fries and toss again to evenly distribute.

Arrange on the pan. Spread the seasoned potatoes out in a single layer on the prepared baking sheet. Try not to overcrowd them so they bake evenly.

Bake for 20 minutes. Then increase the oven temperature to 425°F and continue baking for another 10–25 minutes, turning the fries once or twice, until they are golden brown and cooked through. Thicker fries will take longer than thinner ones, so keep an eye on them to prevent burning.

Remove from the oven and serve hot. Taste and add extra salt or pepper if desired. 

Notes: 

The thicker the fries, the longer they will need to bake.

For extra crispiness, make sure the potatoes are very dry before adding the oil and seasonings.

These seasoned French fries are simple, satisfying, and always a welcome addition to the dinner table. 

Carrots with Thyme Butter

Sautéed carrots, cooked on the stove in butter, seasoned with thyme and touched with a hint of sweet honey.  The thyme add earthy aromatic notes to the dish that compliments the flavor of carrots.  This is a quick and easy side dish recipe that tastes great with any meal.

Ingredients

1 lbs. carrots, washed, peeled and cut into evenly thick rings or sticks
1 Tbs. butter
1 Tbs. olive oil
1/3 to 1/2 tsp. thyme
salt to taste
a pinch of red pepper flakes (Optional)
2 to 3 tsp. honey or sugar

Directions

In a large cast iron skillet, heat butter and oil over medium heat.   Add the carrots. Cover and cook the carrots for about 4 to 5 minutes, without stirring.  After 4 minutes, remove the lid and stir the carrots.

Sprinkle in the thyme, salt, and red pepper flakes.  Stir to combine.  Continue to cook the carrots, uncovered, for another 2 minutes.  

Drizzle the honey or sugar over the carrots and stir in the honey. 

Continue to cook the carrots until they are browned and fork tender.  It should take just a few more minutes, so keep a close eye on them so they do not burn or get overcooked.

Notes

You can use baby carrots instead.  

For large carrots, you can cut them into sticks.  Just make sure to keep the thickness close to the same on the sticks or rings. 

You can use fresh thyme. Use 2 stalks of fresh thyme with the stem removed.  Use just the leaves.

Baked Butternut Squash

Butternut squash is a winter vegetable, and it is so easy to make. This vegetable tastes so good, that you will want to serve it often through the winter months.

Butternut squash is low in calories, but packed with vitamins and minerals.  Did you know that butternut squash has vitamin A, vitamin C, magnesium, potassium and calcium?  It is a good source of fiber, helps your eyesight, is good for your immune system, and helps with blood pressure. This squash contains lutein, zeaxanthin, and beta-carotene.  It is roughly 87% water, so it helps keep you hydrated as well. 

Kids may not like it as well, but if you add a little brown sugar, they will totally enjoy it.  That is what I used to do when I was little.  But now, that I am older, baking this squash with butter, salt and pepper is the only way that I like it. There is a natural sweetness to it that I didn't taste when I was little.

Ingredients

2 butternut squash
2 Tbs. butter (divided)
salt and pepper to taste

Directions

Preheat oven to 350°.  Get out a heavy baking pan.

Cut the butternut squash in half, lengthwise.  Be very careful while doing this, as the squash has a tough skin.  

Scoop out the seeds.  I usually keep the seeds to plant in my garden. 

Place the butternut squash cut side up on a baking sheet. 

Place a tablespoon of butter in the cavity of each half of the butternut squash.

Season the entire cut side of the squash with salt and pepper.  

Bake for one hour, or until the squash is soft.  I test the squash with a fork or a knife. If it inserts easily, then the squash is done.  If you still feel a hardness, then the squash needs to bake longer. 

Notes

You can also bake the squash cut side down. 

To do this, omit the butter, salt and pepper at this stage. 

Place the squash cut side down on the baking sheet.  

Place in the oven and bake 30 to 45 minutes, or until the squash begins to soften. 

Turn the squash right side up so the cut side is facing upwards. Put a tablespoon butter in the cavity of the squash. Season the entire cut side with salt and pepper. 

Return to the oven and bake another 30 minutes, or until the flesh is soft and pierces easily with a fork.

Broccoli Rice Casserole

This is an easy dish that my family likes.  It can be served as a side dish, or you can add some cut up, cooked chicken pieces to the dish to make a meal.  

 

Normally, this dish is made with canned cream of mushroom soup, and you can use that instead of making your own.  But just by combining flour, milk and seasoning, you can   easily make your own.  It is cheaper to do, and it will be minus all the preservatives and other things they put in canned cream soups.

Ingredients

2/3 c. dry rice
1 1/3 water or broth
3 tablespoons butter
1 onion, diced
3 Tbs. flour
2 c. milk
1/4 to 1/2 tsp. garlic powder
1 can mushroom pieces, drained
3 tablespoons cream cheese
1/2 tsp. mustard powder
1/2 tsp.  paprika
1/2 tsp. salt more to taste
2 c. sharp cheddar cheese, shredded, divided (or your favorite cheese)
16 oz. frozen broccoli, thawed and cut into bite sized pieces
salt and pepper to taste

Directions

Preheat oven to 350°F. Grease a 2 quart casserole dish.

In a medium saucepan, add rice and water or chicken broth.  Cook according to package directions until rice is tender. 

In a large cast iron skillet, melt butter over medium-low heat.  Add the onions and cook until they are softened and translucent. 

Stir in flour, and garlic powder.  Cook for 2 minutes, stirring constantly, so the mixture does not burn.

Whisking constantly, gradually pour in milk. Cook over medium heat, whisking constantly, until the mixture is thick and bubbly.

Turn the heat to low.  Stir in mushrooms, mustard powder, paprika, cream cheese, and 1 1/2 cups shredded sharp cheddar cheese. Mix until the cheese is melted.  Add salt and pepper to taste.

Add the rice, and broccoli, stirring to combine.   Pour the mixture into the prepared casserole dish, or you can leave the mixture in your skillet as long as it is ovenproof.  

Sprinkle the remaining cheese over the top.  

Bake 35 minutes, or until bubbly and the cheese is melted and lightly browned.

Simple Roasted Vegetables

Simple, yet delicious Roasted Vegetables

 

Winter is a time to cook with different vegetable, that you don't find during the spring and summer seasons.  We like to add sweet potatoes and squash to our supper meals.  

Roasting the vegetables in the oven is an easy way to prepare a great side dish meal.  The vegetables are healthy for you.  Using the oven helps to heat your home, and it allows the delicious scents of your meal to waft through the house.  

This is our go-to recipe for making roasted vegetables. 

Vegetables

2 potatoes, peeled and cut into 1-inch cubes
2 bell peppers, seeds and membranes removed and cut into 1-inch pieces (optional)
4 carrots, cut into 1/2 inch pieces
1 large sweet potato, peeled and cut into 1/2-inch pieces
1 onion, peeled and cut into 1-inch chunks
1/2 butternut squash, peeled, seeds removed and cut into 1/2-inch pieces
**see notes below for other vegetables

Dressing

4 tablespoons olive oil
2 tablespoons balsamic vinegar, wine vinegar or Worcestershire sauce
1 tsp. rosemary
1/8 to 1/4 tsp. thyme
Salt and pepper to taste
1/2 tsp. paprika
1/4 to 1/2 tsp. garlic powder
Red pepper flakes (optional)

Directions

Preheat the oven to 425°.

In a large bowl, combine potatoes, peppers, carrots, sweet potatoes, onion and squash.  You should have about 6 cups of vegetables. 

In a small bowl, combine olive oil, balsamic vinegar, rosemary, thyme.  Mix thoroughly.  Season the vegetables with salt and pepper as desired.  You can also add some Cajun seasoning if you like.  Pour the dressing over the vegetables.  Toss the vegetables until they are evenly coated.  

Spread the vegetables out in a single layer on a baking sheet. There should be space between the vegetables, and none of them should be on top of one another.  If you need to, divide the mixture between 2 baking sheets.

Bake for 18 minutes.  Remove the pan from the oven and shake or turn the vegetables over to ensure even cooking.  Put them back into the oven for another 15 minutes or so, until they are tender and golden.

Season to taste with additional salt and pepper, if needed. Serve warm.

Notes

You can also use broccoli, cauliflower, Brussels sprouts, zucchini, turnips, rutabaga, beets, or parsnips if you have them.

You can use russet potatoes, gold Yukon potatoes or any potato that you have on hand. For peppers, you can use any color pepper you like or have on hand.  I often use peppers that I've frozen that came from my garden.

For seasonings, you can add almost any seasoning you like.  We basically stick with salt, pepper, garlic and red pepper flakes.