Roasted Red Potato Wedges

I like wedges crispy.  And I like onions roasted with them, so I added some quarted small onions to the roasting pan with the potatoes.

This is actually the first time I ever boiled wedges before roasting them.  I am always doing that in the future.  It really allowed them to crisp up while being so soft inside.

And with the onions there was a lovely sweetness to the potatoes, too.

Of course there had to be some garlic mayonnaise to dip the wedges into…

Roasted Red Potato Wedges with garlic mayonnaise

Roasted Red Potato Wedges
• 4 large red potatoes, cut into wedges
• 1/4 cup butter, melted
• 1/4 cup parmesan cheese, grated
• 1 teaspoon garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grated black pepper

Boil potato wedges until tender.

In 13 inch by 9 inch baking dish, add all ingredients, tossing to coat potatoes.

Bake at 425 degrees for 20 to 25 minutes or until potatoes are lightly browned, turning potatoes half way through cooking time.