Since my daughter was old enough to have the slightest interest in books, or at least the pictures in them, part of bedtime has always been reading together. When she was little, I did all of the reading, and as she began to be able to read herself, we started taking turns. Picture books with three words to a page led into picture books with paragraphs, and eventually to chapter books. Over the last few years we’ve read some Boxcar Children, most of the Little House on the Prairie books, plenty of stand alone books, and recently, the Percy Jackson series. We just started the fifth book a few weeks ago.
So when she came into the kitchen last night to tell me she didn’t want to read Percy Jackson with me anymore, I was a bit upset, and rather confused. Especially when she said she didn’t really have a reason, she just didn’t want to. I wasn’t sure if that meant she didn’t want to read together at all anymore, or what was going on.
There’s always a reason. That answer means she doesn’t want to tell me what it is.
So my husband finally gets it out of her. Turns out, she didn’t want to admit that she couldn’t wait to find out what happened next and had gone and finished the book without me, and was halfway through the first book in The Heroes of Olympus series! I wasn’t sure whether to be irritated, amused, or proud of my little bookworm. I settled for a bit of all of the above. Apparently book love is genetic, and I have successfully passed it on. 🙂
What does that have to to do with potato wedges? Absolutely nothing other than the fact that I was making these when she came to talk to me. 🙂 They are a much healthier alternative to french fries, and they taste amazing with all the seasonings.
This is another one of those super simple and quick sides. I really like those. Makes life so much easier. And tastier. 🙂
You just toss it all together in a bowl…
…and lay them out skin side down…
…and into the oven they go. 🙂
- 1 pound red potatoes, cut into wedges, about 2 large or 3 midsize
- 1 Tbsp seasoned breadcrumbs
- 1 Tbsp grated Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp olive oil
- Preheat oven to 400 degrees F. Spray a baking sheet with nonstick spray. Set aside.
- In a small dish combine breadcrumbs, parmesan, and seasonings. Set aside.
- In a bowl toss potato wedges with oil, then sprinkle with parmesan mixture and toss to coat, making sure none of the wedges have stuck together and all are fully coated.
- Lay wedges skin side down on sprayed baking sheet.
- Bake for 40 minutes.