Baked Garlic Parmesan Potato Wedges

This easy recipe for baked garlic parmesan potato wedges will blow you away with its simplicity and fantastic flavor! These make a great side dish or appetizer for parties!   

Baked Garlic Parmesan Potato Wedges | Creme de la Crumb

Fries are my weakness. Many a time my sky-high metabolism younger self and brother made midnight french fry runs to the local Wendy’s/Carls Junior/Mickey-Ds/whoever is open at that unsightly hour. I’ve tried to get a handle on my addiction in my adult years by ordering fries on the side only here and there when eating out, instead of going with the fries-with-everything motto I endorsed for 20 years.

When my siblings and I went to iHop for breakfast, I ordered chicken strips and fries. Pancakes are great but they just can’t win out over deep fried potatoes and ketchup.

Baked Garlic Parmesan Potato Wedges | Creme de la Crumb

These days, like I said, I try to order fries less frequently – for obvious health reasons. Often times I’ll just share with the husband, he doesn’t mind giving up a few. Or 60%. He’s awesome like that.

And when I’m craving some variety of fry while at home in my sweats, I usually make my own instead of heading out for a to-go order.

“A medium fry, please”.

“Yes, that will be all”.

Baked Garlic Parmesan Potato Wedges | Creme de la Crumb

This latest semi french fry is sort of blowing my mind. So crispy and loaded with yummy garlic and Italian flavors. I could never turn down garlic and cheese. On french fries nonetheless!

Baked Garlic Parmesan Potato Wedges | Creme de la Crumb

I dipped these beauties in blue cheese dressing with freshly chopped parsley. Oh my heaven. Wendy’s natural cut fries have nothing on these baked garlic parmesan potato wedges. And like I said, I’m a sucker for those. So when I say these are worth making, I really mean – GO MAKE THESE!

Like yesterday.

Baked Garlic Parmesan Potato Wedges | Creme de la Crumb

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Baked Garlic Parmesan Potato Wedges
 
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Garlic and parmesan seasoned potato wedges oven roasted to golden tender perfection!
Author:
Recipe type: Side Dish / Appetizer
Serves: 4-6
Ingredients
  • 3-4 large russet potatoes, sliced into wedges
  • 4 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • ½ cup shredded parmesan cheese
  • optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping
Instructions
  1. Preheat oven to 375. Lightly grease a large baking sheet and set aside.
  2. Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
  3. Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.

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Comments

These look great (and slightly healthier)! How do you get your fries crunchy and not hard? I have trouble getting my baked taters anything between floppy and tough.

    Hi Heather! I toss my potatoes in a light virgin olive oil and then bake them at 375 – too high of a temperature can result in a hard crusty exterior. Also, cutting your potatoes in thicker pieces helps to get that soft inside and crispy outside combo. 🙂

      I am wondering if veggie oil can be a substitute for the olive oil ? I don’t use olive oil , and I know I’m hopeless ( well maybe just plain forgetful) when it comes to remembering which oil goes with high temps in baking. These, and all your recipes I’ve tried are yummy, or will be yummy..

        Hi Karen! No worries, you can definitely use a vegetable oil or canola oil. Shouldn’t be a probably!

        Karen, please be aware that evoo is soooo much healthier for you. Vegetable oil, on the other hand, is not healthy at all. It’s worth it to use the olive oil.

          Organic coconut oil is even healthier 😊

          Grapeseed oil is best for higher baking temperatures, and is healthy with no additional flavor added.

        Try grapeseed oil or coconut oil, both take high heat.

      Thicker wedges? How many per potato? 4, 6, 8?

      Thanks
      Jack

        Hi Jack, You can usually get about 8 thick wedges from a medium-large russet style potato.

    I found that if I soak my fries in water with a sprinkle of salt and a couple tablespoons of sugar for 1/2 hour to an hour and then cook on parchment paper they have a nice crispness to them.

I’m pretty sure I could live on these beauties. What an amazing set of photos. Drool city.

Oh these look so crispy and delicious!! Anything with garlic and parmesan and I’m in! Pinned 🙂

You are right…there is NOTHING better than a good batch of fries. Add blue cheese? Yum. These fries look incredible! I would have a hard time not eating every single one!

Your photos are beautiful!! And these look incredible. I could eat these every day for the rest of my life …but I’d dip in homemade ranch.

    Mmmmm, homemade ranch has a special place in my heart. Don’t mind if I join you!! 🙂

What fonts are you using for the title on the photo? I’m loving the handwritten cursive one! Oh, and the fries look yummy too! 🙂 LOL

    Ha! Hi Jenny, I’ll have to take a look at my fonts, I have a few favorites but can never remember them off the top of my head!

Made these last night. And they turned out great. I did flip them after 25min to get the other side browned. I also cut the seasoning in half since I didn’t use as much potatoes as your recipe calls for. I had garlic infused E.V.O.O. so went light on the garlic powder. This recipe is a keeper!

I tried these last night and OH MY GOD!!! They are sooo yummy! Even my husband loved them and he hates trying new things!!! Thank you for this very easy, simple yet so delicious recipe! Definitely a keeper!

    Score! I love love convincing my husband to try things he thinks he won’t like and then ends up loving them!

I am also a French fry lover and homemade are my FAV! Saw these on Pinterest and I knew I HAD to make them. Just finished eating a few and yummy! May reduce the salt next time but AMAZING! I agree with a comment below, the pictures are amazing. Thanks for sharing!!

    So glad you enjoyed these – my husband and I practically inhaled them and I’ve made them multiple times because we can’t get enough!

This was so good! It was a great way for me to use my leftover potatoes and not have to throw them away because they went bad! Thanks for the recipe!

What type of Italian seasoning did you use. They do look great!

    Hi Stephanie – any traditional Italian seasoning will do, I have several different brands and use them interchangeably!

Now that Summer is here, can these be made on a gas grill? These look to good!

    That’s a great idea!! I just posted a recipe for grilled ranch potatoes and they are AMAZING – I bet these potato wedges would do awesome on the grill too!

Hi! I don’t have any shredded Parmesan Cheese but I do have grated, can I substitute grated for shredded?

    Yep that works!

    I just wouldn’t use the stuff from the can – that doesn’t melt well.

      These look great Tiffany, but do you also make the Blue Cheese Dressing yourself?

        Hi Nico – occasionally I do but when I’m in a hurry I use one of my favorite store-bought varieties, I really like Lighthouse brand and Ken’s!

Loving the recipes!! The problem is the print option, the text must be a colour in the code, because to print all I get it the picture and the ecookbook advertising, which is black on the screen. Shame.

These are awesome!!! I made these the other night and they came out amazing! I love french fries and these tasted like they were from a restaurant. They took a little longer to cook to get them crispy and I put them under the broiler for 1.5 minutes, otherwise I followed the recipe. My boyfriend loved them and said they were perfectly seasoned and salty and didn’t sprinkle more salt on them (and he puts extra salt on everything)! Great recipe! Thank you!

I should not cruise the Food Channel (http://affimity.com/#/sharedPost/1/9156) while hungry, because I always find gems like this. So, if I could just calm my heart, I would be able to write intelligent words about this delicious and quite simple recipe. However, I am becoming overwhelmed with hungry, and to celebrate your amazing post, I will immediately exit stage right and into my kitchen to make a batch or three. I am not on a diet tonight, ladies. Thanks so much! I am sharing this all over!

These look amazing! I can’t wait to try!

Oh this would be one off the many perfect snacks any health buff would love to munch on! Especially those who are on strict weight loss diets. Great post!

    Thanks Dave!

like u i am a addict for fries cant wait to try
not a great cook but with your help who knows

Thanks for the quick reply. I appreciate it.

Jack

I am going to try the potto recipe… then I will make my comment…

It looks really nice!
Can you tell me how to make the blue cheese dressing?

I was looking at making some Zucchini wedges with the same recipe as this, but wasn’t sure if it is gluten free, how to make it gluten free?

    Hi Rebecca, unfortunately I don’t have a lot of cooking experience with gluten free diets so I would just check the labels for the ingredients!

I can’t decide to completely dry my potatoes after I cut them..??

    You can dab them with a paper towel – that’s what I usually do!

Who doesn’t love a good potato wedge! These look amazing–they’re making me hungry!

    I 100% agree – how can you not love a good potato wedge right?!

Thank you so much for the potato and parmesan recipe! It was easy and my husband and two year old loved them and they are very picky! This will be a weekly staple!

    So glad you enjoyed it Sarah!! Any recipe that pleases the picky husband AND kiddo is definitely a winner!!

What do you use to shred your Parmesan cheese? I’m assuming you use a block or wedge of Parmesan?

Thank you for the lovely recipe. I tried them and used the plain white potatoes and different spices. my family loved them. they were fast and easy and we needed a change. Thanks again.

Could these work with regular brown potatoes with the peel taken off?
I’m at work looking at this recipe and really want to try it tonight but won’t have a chance to get the the shops before dinner :-\

    Hi Samantha! Sorry if this answer is a little late for you but I thought I’d answer anyway! You could use regular brown potatoes, with or without the peel 🙂

This potato veges looks Delicious. But i would prefer if the whole recipe was available when i click on it.

Thanks
Estelle

    Hi Estelle, The whole recipe is right here on my site!

Made these for a ladies devo and they loved them! thinking of making these for a gathering in another town. They will have to sit a couple of hours or more before serving. What would be the best way to warm them back up? I’m afraid the microwave (easiest) would take a way the crunchy part. Thanks!

What a fantastic recipe, Tiffany! Hubby and I LOVED it. I will be making these fries regularly. Only thing I added were some twists of black pepper before cooking, not that it needed it. 🙂

Reciepes look amazing can’t wait to try them out Need a zucchini recipe

I made the Garlic Parmesan Potato Wedges last night for dinner and they were so good!! I used all the ingredients and measurements provided,but i basically dumped the oil and seasonings and cheese into a huge bowl and gave it a good toss to coat. Instead of a greased baking pan i lined my pan with parchment paper,but don’t think i would have needed to grease anyway since the potatoes were well coated with the olive oil. I then baked until cooked and a little brown,approx 30-40 mins.

My family enjoyed it and I will make these again and look forward to trying other recipes on your web site.

Fries are the BEST and these look absolutely amazing! Love thick steak fries too!

Wow! These were amazing! I actually really don’t like oven fries ever. But I still try and make them b/c they are healthier and cheaper than store bought frozen. These were SO good! I could totally see wanting to eat these, and only these, for a dinner or a snack! YUM!

I made these tonight. I had to stop myself at 8. Holy cow! Delicious.

    Aren’t they addicting?!

Good, but way too salty and I love salt. I will make again with half the salt!

How did you get the Parmesan cheese to stick to the wedges? Mine ended up all over the baking sheet with only a little still on the potatoes. Tasted fantastic but would have liked more cheese on them. I did do the olive oil.

    Hi Sandi! I love lots of cheese on mine too. The key for me is just to gently press the parmesan cheese against the potato wedges. I first do a quick sprinkle, then go back and press some extra on just to make sure each one gets a good little helping of cheese!

I want to make one of these recipes but I do not see a print button. Help !

OOps, print button just popped up. Forget last message.

Hi. Is it possible to take a few articles to my website?Of course the link to your site I’ll leave .

    Hi Ellen, you can share my recipes in a couple of ways. You can either make the dish yourself and post your own pictures and the recipe in your own words, or you can share one of my images without the recipe and link back to my site for the recipe. Thanks!

Thank you for this delicious recipe. I’ve tried a lot of homemade fries recipes and I have to say this one is the best! My husband and two young sons and I devoured them!

Oh my those do look good!

These were super yummy!! My 4 year old had seconds of them!

These are wonderful! I placed my potato wedges in a gallon zip bag and tossed them with all the ingredients. This coated them easily and the left over oil in the bag was easy to drizzle over before baking. Nice even coating. Thank you!

Hi, Tiffany! I LOVE these “fries”! I attempted making this delicious appetizer and was wondering if using pepper instead of Italian Seasoning would work? I am not a huge fan of Italian seasoning, so even lightening it up in my version would be great, if possible. Please reply so I know… thanks! 🙂

PS: (This is my favorite recipe website… AllRecipes and Food Network have got nothing on you!)

Yummy and easy. These were a tasty new take on my favorite veg-potatoes.

I am trying the parm an garlic fries tonite. I think I am going to end up with roasted “potatos” instead of fries. I used red skins instread of russet potatos an didn’t have italian seasing but used a pasta sprinkle I get from gatlic getti/garlic festival grated parm instead of shredded. So changed it up to use what I had here. Need to go to the store lol. I can’t wait til they are ready. I have been thinking about these since I saw the recipe on pintrest. They smell yummy an should taste close to yours. Yum

    Let me know how they turn out, I’d love to hear!!

Oh My Goodness! THESE WERE PHENOMENAL!!!

OMG…just kill me now….after I have a batch for supper.

Well these were delightful!!! My family loved them with our steak. Took me about 50 minutes to cook mine. I bought the biggest potatoes I could find! They were HUGE! 4 wedges was enough for a serving though. So good!

Simply want to express I am just lucky that i stumbled in your web site!.

Hubby and I are addicted to these potatoes! However, I added 2 teasp. Paprika to the spices. I also use McCorick’s Italian seasoning in the grinder. Absolutely love these potatoes!!!

Hi Tiffany, I made the potatoe wedges tonight and they were amazing! They took a liitle longer to cook but I was waiting for their color to look just right and added fresh parsley. I also made fresh ranch dressing to dip. I will definitely make this again😊

Made these for the first time last night for the family. My kids can be picky eaters, especially my 10 year old son. Not last night. Both kids wanted seconds and then argued about who would get the 6 left over fries for breakfast. These were fantastic and I can see them becoming a regular part of the rotation. Paired with some T-Bone steaks that were on sale. A little blue cheese for the fries, a little for the steak…

I bumped up the ingredient amounts proportionally to cover 6 potatoes. Next time I will reduce the salt by 1/2 teaspoon as the parm we use adds sodium. Although they didn’t get as “golden” as I would have liked, the flavor was awesome and the inside texture was perfect.

The best part of the experience was not only do the kids love these, they a) want to help make them next time; b) Started talking about other spice combinations we might want to try. Awesome.

    Matt, thanks so much for your comment – I LOVE that your kids not only loved these but fought over the leftovers and wanted to help make them next time! This is exactly why I do what I do – sharing tasty simple recipes that bring people together!

Do you think these would freeze and reheat okay? I am wanting to make them for my graduation party this friday.

    Yes! I freeze mine and keep them in a ziplock bag in the freezer – they reheat great! Not quite as crispy but still so yummy!

      thank you!!

      Please give more details about freezing. We loved these and it would be great to make a big batch for busy nights. Do you bake them and then freeze? How do you reheat?

Oh, these baked potato wedges are mouth-watering! I have to give them a try! – Love, Anna

These were so easy to make and turned out perfectly! Great flavor, great recipe.

I haven’t tried this recipe, but I am sure it will be very good. For me there are not any bad potato recipes.

I tried this recipe and it was heavenly. The only change I made to the recipe was to add some freshly ground black pepper as I love spicy potatoes. Thanks so much for sharing the recipe!

Thank you for coming up with this recipe. It almost tastes like garlic bread. The potatoes went great with spaghetti

I simply love the recepies you pin. They are amazing and so easy to follow. Thank you so much.

I love all the recipes i have tried or read

hi, must i use the Italian seasoning or can i use something else?

i don’t think you understand how good these are!! my entire family constantly asks me to make them!!! soo good thank you!

Do you have to boil the potatoes first before slicing them into wedges?

    Nope, they don’t need to be boiled, just sliced and baked! 🙂

      I made these tonight – they are INCREDIBLE!

Omitted the cheese bc didn’t have it on hand, but still delicious and crispy! Quick and easy… Perfect for a weeknight

Amazing! I made these today for my husband and I. They are delicious and so much more healthier. I modified the recipe a tad. I substituted the salt for Goya Adobo Light and I did 1 tsp instead of two. Also, I omitted the Italian seasoning and used Mrs. Dash original. I will be making these from now on. Thanks so much for your awesome recipe.

These were very good. The only thing I would change, would be to use half of the salt. I usually like things a bit salty, but I found the two teaspoons to be too much. Otherwise definitely worth making.

Hello,
Thank you for this lovely recipe.
Question: What is “Italian Seasoning”?
Thank you.
Michel

Hello!
These look amazing, I want to try making them, first I want to confirm it’s 375 degtees Fahrenheit? I’m an Australian, so I wanted to clarify that before I make a mess of them 😛
Thank youuuu!

really delicious! we used sweet potatoes because we had them on hand. my husband can’t imagine them being any better!! thanks for a super recipe!

Looks delicious!

Looks delicious!

    I like everything baked with garlic, it smells so delicious, great recipe looks so crispy and yummy……

I realize you posted this some time ago, but I wanted to let you know these tasty wedges are still tantalizing the palates of those who try them. I had a planned “leftovers” night last night to clean out the fridge but wanted something fresh to go along with it. I’d pinned this recipe and was intent on trying it. Well, last night was the night. The wedges went together in about 5 minutes and it took just 30 minutes in the oven for them to be toasty brown. I had to try one immediately…despite knowing about the dangers of burning off my taste buds…and I was hooked. I have an adult son living at home who’s been cutting back on carbs. I don’t know how many trips he made back to the kitchen to replenish his plate’s empty potato spot. To say these will be on a regular rotation in my home is an understatement. I’m going to start a blog in the next few weeks. I sincerely hope you won’t mind if I link back to you with this recipe.

Quite delicious, thank you!!!!!!!!!!!!!!

I love this , its so easy to make and its fun.

Just made this and it is amazing… I didn’t have fresh Parmesan Cheese so I used from the store…. it is so good… yummy

do you have the nutrition info for the first recipe? Sounds yummy, but wondering how badly they will kill my desire to eat healthier. Thank you

Mmmm This looks yummy.

    Hi 🙂 I made these the other night and they were WONDERFUL.,Thank you so much for a gr8 recipe!!

Everyone really liked this, adults and teenagers. I had been watching it on my Pinterest and finally got a chance to make them. I added sweet potatoes in the mix for my diabetic husband. Yum!

OMG! These garlic parmesan potato wedges were simply to die for delicious!!!! I will be making these often. Thank you!!

Made these tonight. They were good except I found them way to salty for my buss, but a matter of adjusting. 😁 Thank you for the share

Great Idea for dinner! Many thanks.

I made some changes like I usually do with all my recipes. Dipped in olive oil then in ziploc bag with the other ingredients to toss it all over them. I also turned on they’re sides the last 10 min and melted cheddar on them. Also dipped in sour cream. So good!

These look absolutely delicious! I’very always had a weakness for fries too 😉
Before becoming a health coach I used to buy the frozen fries in the grocery store, but I don’t anymore because of the bad vegetable oils in the ingredients.
I’m gonna try this recipe tonight and share this recipe with my clients. Thank you

Mmmm… I love potato wedges!

Ciao Tiffany! Believe or not, I can’t find russet potatoes in the area where we live in Italy. The best I can get are either large red, or the other potatoes that have sort of a shiny skin (the reason I usually use boxed mashed potatoes since these shiny kind turn out gluey-regardless of how they are mashed). Would either the red or shiny potatoes work in this recipe?

They look fantastic, and having four teenage sons to feed, I’m sure they would enjoy them.

Grazie,
Jamie

    Ciao Jamie! The red potatoes will work for this recipe! Hope your family enjoys!!

hi i have a question, I don’t have any olive oil can I use butter? these look amazing by the way.

    Hi! Yes, you can use butter if you don’t have any olive oil on hand.

Delicious! I made a vegan version with Parma (about 3/4 regular flavor, 1/4 cayenne flavor). Went great with the new “Beyond Burger,” a green salad, and some blueberry pie for dessert!

Too much salt! I made them & they were very good except too salty. Next time I make them I will cut the salt in 1/2 or leave it off totally. Sure an easy way to make potatoes.

Delicious! Now I just keep the mixture of seasoning ready to make them over and over!

    Genius!!!

Easy and yummy!!! Blue cheese dipping ok but they’re really good by themselves. Will make again!

I was going to take a picture of them, but as soon as I went to do it, THERE WERE NO LEFT!!!! Amazingly delicious❤️

HI! Just wanted to let you know this is one of my easy, go to, recipes. I can cut these up a day or more ahead, soak in water in the refrigerator and they are easy peasy to add oil, seasoning and pop into the oven. My family asks for these every week. Thank you for this one.

THese came out perfect and so yummy!!

These were amazingly delicious!!

I prepared these exactly as the recipe stated. They were limp & soggy 🙁

These look great! And I love that you leave the skin on because I definitely don’t take time to peel potatoes.

Made these for dinner tonight- delicious! My grandson enjoyed them too. We will definetly make them again. Thanks for the recipe.

Made these for my hubby last night. Tried one and they were amazing! He loved them too. Thanks for a great recipe.

Oh, I used oregano instead of Italian seasoning as I don’t have any Italian seasoning. Worked well

I have made these several times, following the recipe exactly, and they are always great! My boyfriend asks for them all the time. Tonight I made a double batch and he and my in-laws basically inhaled them.

So where is the parmesan?

I cooked mine longer, an hour because THEY WERE still hard after the required time. They WERE good, but next time I will add red pepper flakes.

I am going to try these on my copper crisper baking method. recipe is healthy and looks delicious!

would these reheat well?

Pictures are beautiful, dishes appear to be a healthy VERSIOn Am trying recipe tomorrow.

Thanks for sharing! I can’t wait to make them for my super bowl party!

PUT some bacon pieces in with them …..the bomb

Hi tiffany, my name is Greg. And I love your. Culinary creations you are a very talented young lady. And I think you rock. So I’m going to try out your recipes. Starting tonight with the potato wedges. And pairing them with my pulled pork sandwiches with coleslaw. Thank you for the great idea my family is sure to enjoy. Love peace and chicken grease.

These look amazing – i’m going to make.

OMG THESE ARE DELICIOUS!!!

AND GUESS WHAT IM A 13YO COOKER😁

    13 years old?! How awesome! Keep going!! 🙂 Glad you loved the recipe.

Thank you for the recipe.That looks absolutely beautiful.Definitely I will try it.One more thanks.
Anna.

    Definitely let me know what you think when you make them! 🙂

Do you have to boil the POTATOes beforehand? I am afraid the wedges won’t be COOKed through.

    I don’t boil them beforehand. If you follow my instructions listed, you shouldn’t have issues!

Thank you for this easy, yummy recipe. I have tried it a couple of times now. The first time I followed the recipe and used regular salt. The second time I used Lawry’s Seasoned Salt. I really liked the taste using the seasoned Salt, but my husband and I liked them both ways. However, my wedges never come out as pretty as yours. What is your secret for cutting the potatoes into those perfect wedges?

    I wish I could say that I had a secret for it!! I guess that I’ve just done it a million times! 😉 My husbands family are huge fans of Lawry’s. I should try that for them! Thanks for sharing!

Do i peEl the top of the POTATO?
Making them for a Bbq for 16 guests,
Looks delicious!

    Nope! Leave the skin on. I hope that you all enjoy them!!

      Thanks… I will let you know how they come out!
      making Them for 16!!

I Have made these wedges so many timeS. Last time i did half russett potato and half sweet potato. Delicious. I put them on a tin sitting on tOp of another Upside down tin and cook them on the Cooler sidE of the grill. I then serve them with the Outback Ranch dressing recipe i found on pinterest always a big hit

    I am a BIG fan of Outback’s ranch dressing! Sounds super delicious! Thanks for sharing! 🙂

Made these delicious potato wedges!
A true hit Of the PARTY
Needed to Bake them for appr 50 min.
Instead of drizzling The spices i put them on a plate and lightly presseD the wedges into the spices!
Make again… can’t wait!
Thank you!!

This honestly look incredible! Right up my street – have pinned it so I can make them soon!! Thanks so much for the recipe 🙂 x

    Hope you love them! 🙂

JUST wondering if you have any high protein low sodium recipes I’m a caregiver for the elderly. And always looking for new ideas

I found them to be wat too salty. Next tme i will cut back on salt significantly.

    Sorry you thought that! Hope you enjoyed the other flavors! Thanks for sharing 🙂

I used dry ranch dressing instead of italian, it turned out very yummy

    Hi Candace- that sounds super yummy! GREAT idea. Thanks for sharing!