- olive oil
- parmesan cheese
- shredded cheese
- salt/pepper (to taste)
- Tony’s Creole seasoning (to taste)
Pre-heat the oven to 400 degrees F. Wash and cut potatoes into thick wedges. Drizzle olive oil over taters, enough so that you can lightly coat each wedge.
Take cookie sheet and cover with foil. Lay tater wedges on the cookie sheet and season with salt, pepper, Tony’s to your taste; season both sides of tater wedge.
Put in oven and cook until tater wedge starts to get nice and crispy on the outside. Turn wedges over and continue cooking until that side is nice and crispy on the outside.
Take cookie sheet out of oven and turn oven to the Hi-Broil setting. Sprinkle parmesan cheese on both sides of tater wedge then top with shredded cheese. Pop back into the oven just inches from the broiler until the cheeses have melted and started to get crunchy.
Top with your home-made ketchup or that store-bought stuff!