Cooking web notes

Parmesan Potato Wedges

It’s satisfaction to the hilt when you bite into a potato wedge that has some crunch on the outside and then sink your teeth down into the fluffy potato inside.

I have not made French fries in years because these Parmesan potato wedges are so easy to make and delicious with hamburgers, hot dogs, ribs, steaks or about any meat.  Just cut the potatoes into wedges, add the seasonings and bake.  I made certain these were golden brown and covered well with the seasonings by turning them over in the pan a couple of times while baking.  This also ensures that they will be cooked evenly. 

These wedges are great and definitely a change from the run-of-the-mill potatoes.  Add more paprika or garlic powder or even make them using chili powder ~ there are so many options!  Lovely chunky potato wedges; they are the best!

By the way, I’m sure you can guess what shop the filet came from if you read the post before this one!  One great meal!

Parmesan Potato Wedges

Ingredients:

3 russet baking potatoes

1/3 cup Parmesan cheese, grated

2 teaspoons smoked paprika

1 teaspoon garlic powder

¼ teaspoon dried rosemary

1/4  teaspoon salt

½ teaspoon McCormick’s Seasoned Pepper

½ cup olive oil

Method:

Scrub and dry potatoes.

Cut each unpeeled potato lengthwise into 8 wedges.

Combine remaining ingredients in a shallow bowl.

Coat wedges with the mixture.

Place wedges on baking sheet, cut side down.

Bake at 400 degrees about 45-50 minutes, turning and basting occasionally until golden brown.

They are addicitive!

This entry was posted on Tuesday, January 24, 2012 at 4:45 AM and is filed under Grilling, Parmesan, Potatoes, Side Dish, Vegetables. You can follow any responses to this entry through the RSS 2.0. You can leave a response.