INGREDIENTS 3 large russet potatoes ⅓ cup olive oil 1 teaspoon salt ½ teaspoon pepper 1 tablespoon garlic powder 1 tablespoon dried oregano 1 tablespoon paprika ½ cup vegetarian parmesan cheese
PREPARATION Preheat oven to 400°F/200°C. Thoroughly wash potatoes, cut in half, and slice into wedges. Toss wedges in olive oil and seasonings. Place on a baking sheet, skin side down, and bake 40-50 minutes. Enjoy!
ZUCCHINI WEDGES Servings: 3-4
INGREDIENTS 3 large zucchinis 2 eggs, beaten 2 cups Italian breadcrumbs 1 teaspoon red pepper flakes 1 teaspoon salt ½ teaspoon pepper
PREPARATION Preheat oven to 350°F/180°C. Slice the ends off of each zucchini, then slice them in half and into wedges. In a bowl, mix breadcrumbs, red pepper flakes, and salt. Dip each wedge into egg mixture, then breadcrumb mixture. Place on a baking sheet, skin side down. Bake 15-20 minutes. Enjoy!
