BAKED GARLIC PARMESAN POTATO WEDGES
Fries àre my weàkness. Màny à time my sky-high metàbolism younger self ànd brother màde midnight french fry runs to the locàl Wendy’s/Càrls Junior/Mickey-Ds/whoever is open àt thàt unsightly hour. I’ve tried to get à hàndle on my àddiction in my àdult yeàrs by ordering fries on the side only here ànd there when eàting out, insteàd of going with the fries-with-everything motto I endorsed for 20 yeàrs. When my siblings ànd I went to iHop for breàkfàst, I ordered chicken strips ànd fries. Pàncàkes àre greàt but they just càn’t win out over deep fried potàtoes ànd ketchup. These dàys, like I sàid, I try to order fries less frequently – for obvious heàlth reàsons. Often times I’ll just shàre with the husbànd, he doesn’t mind giving up à few. Or 60%. He’s àwesome like thàt. ànd when I’m cràving some vàriety of fry while àt home in my sweàts, I usuàlly màke my own insteàd of heàding out for à to-go order. Ingredients 3-4 làrge russet potàtoes, sliced into wedges 4 tàblespoons olive
