Ingredients
Scale
- 2 russet potatoes, scrubbed and dried
- 2 tablespoons olive oil
- 1 tablespoon garlic salt
- 4 slices turkey bacon
- 1 1/2 tablespoons cilantro, chopped
- 2 tablespoons dried Parmesan cheese
- A splash of lemon juice
Instructions
- Preheat oven to 425 degrees
- Place a paper towel on a microwavable dish and arrange turkey bacon slices on it. Cover with another paper towel and microwave for 3 minutes
- Remove turkey bacon and set aside, allowing it to cool. Once cool, crumble with your hands; it should be crispy enough to crumble easily
- Cut the russet potatoes in half, then slice each half into 5-6 wedges
- Toss the wedges in olive oil and garlic salt
- Spray a baking sheet with cooking spray and arrange the wedges in a single layer
- Bake for 40 minutes until the potatoes have cooked through
- Broil for another 10 minutes if the exposed sides still have not browned
- Toss the wedges in with bacon bits, chopped cilantro and dried Parmesan
- Splash some lemon juice over the wedges
- Dish and serve hot