Potatoes are like the chameleons of food, taking on totally different profiles depending on how they’re prepared. One of our favorite potato dishes is the wedge with its crispy, salty outside and soft, meaty center. You can make these particular wedges with any kind of potato, like russets, reds, golds or whatever you have on hand. Toss them with seasoning and parmesan and pop in the oven to brown.
Serve these hot with ketchup, ranch, or your favorite dipping sauce, or alongside roast chicken or other main dishes.
Parmesan-Crusted Potato Wedges
| Yield |
|---|
| Serves 6-8 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 35 min | 45 min |
Ingredients
- 3-4 medium potatoes (of any variety)
- 2 tablespoons olive oil, or vegetable oil
- 1/2 teaspoon garlic powder, or 1 small garlic clove, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup grated Parmesan cheese
- Chopped fresh parsley, or 1 teaspoon dried parsley, for garnish (optional)
Method
- reheat oven to 425°F. Lightly grease a baking sheet with cooking spray.
- Wash potatoes and cut them into 1/2-inch wedges.
- Toss the potato wedges with oil, garlic powder, salt and pepper in a large bowl until evenly coated.
- Sprinkle Parmesan cheese over the potatoes and toss again until the cheese sticks.
- Arrange the wedges in a single layer onto the prepared baking sheet.
- Bake, flipping once halfway through, until golden-brown and crispy on the edges, about 30-35 minutes.
- Garnish with parsley (if using) and serve.
- Photo and recipe: Dish Works
