Saturday, May 27, 2017
Crispy Oven-Baked Garlic Parmesan Potato Wedges
Put fresh grated Parmesan cheese,Romano cheese and garlic together and this is the side dish everyone will love!
what you need:
4 med-large russet potatoes, skins on and well scrubbed
3 TBS olive oil
1/4 cup good quality grated Parmesan cheese
1/4 cup romano cheese grated
1 tsp. garlic powder
kosher salt and ground black pepper, to taste
Cut potatoes into wedges by slicing in half and then into 1/4" wedges.
Add cut potato wedges to a large bowl and cover completely with cold water. Set aside for 30-40 minutes.
Preheat oven to 450 degrees F. Line large baking sheet (or two if needed) with non-stick foil, or parchment paper. Set aside.
Drain potato wedges. Take paper towels and dry potatoes well. You do not want them wet, or they will steam in oven and not get crispy.
To large bowl, (you can use the same one you soaked the potatoes in if you dry it well), add potatoes, olive oil, garlic powder, and Parmesan cheese. Mix well and dump onto prepared baking sheet.
Arrange wedges in a single layer, being careful to leave space between each wedge. Sprinkle with salt and pepper. (you can also sprinkle with a little additional cheese, like I did)
Bake in oven for 30-40 minutes or until wedges are nicely browned. Serve immediately.