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Hi folks!
How are you doing on this 3rd to last day of 2009? Time is going so fast. Many times I wish I could slow it down (like most Saturdays) and other days I find myself wishing it would hurry the heck up (like Monday through Friday from 8 am until 5 pm).
Guess I shouldn’t wish these precious days away, now should I? 
These potato wedges are a staple in our house.
I know, I know. I just said that yesterday about cheese. What can I say? Cheese and potatoes are a staple in our house.
So is bacon. And now that you mention it, I want some bacon and cheese potatoes. Thanks alot.
I use Yukon Gold’s because . . . I just do. I love their taste and for 8 months have refused to use any other potatoes.
That ‘stubborness’ gene is directly inherited from Mother Lovett, in case you were wondering.
Cut them in half lengthwise, then again, and again for a final time.
Not sure if it makes sense to cute a potato lengthwise. Really, they are usually in the plump shape of a circle, correct?
I guess in that case I couldn’t cut myself in half lengthwise either. But I won’t tell the potatoes – don’t want to make them feel bad.
After tossing them with olive oil, herbs & spices, and gallons of cheese, I pop them into the oven.
I must admit, and maybe it is just me, but when certain recipes call for vegetables or potatoes to be roasted at any temperature under 400 degrees, and for no longer than 10-15 minutes, it just doesn’t do it for me.
I need the carmelization, the crispness and the sweetness, which in my oven usually happens around 375-400 degrees for at least 30 minutes, mostly more.
And yes – you caught me in a lie. We all know I don’t roast vegetables. They are too busy decaying in the bottom of my crisper drawer.
So I roast the bad boys at 450 degrees for a good 45 minutes, with a few tosses here and there.
They come out perfectly. Soft on the inside, crisp on the outside. I love them, and they love me.
We mostly serve them as side dishes at home, but occasionally I eat them as a snack.
Not so for the Mr.
With the lack o’ meat, these are strictly a side dish for him.
Parmesan Roasted Potato Wedges
3 lbs Yukon Gold Potatoes (or whatever you have)
1/4 cup olive oil
1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon rosemary
1/2 teaspoon thyme
1 tablespoon parsley
1/4 cup parmesan cheese
Preheat oven to 450.
Cut potatoes in half lengthwise, then 2 more times to create a ‘wedge.’ Toss with olive oil, herbs, salt & pepper, and parmesan. Spread on a baking sheet and bake for 40-45 minutes, tossing 3-4 times in between.
Enjoy these potato treats today!
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Looks delish as always… then again, you had me at parmesan.
Be blessed!
These looks great…I agree that they need to be roasted for a long time. The longer the better!
My mom makes those exact same potato wedges! Exactly!! They are incredible and healthier than french fries!!
Mmmm…these potatoes look yummy! I love anything roasted
mmmm.. cheesey bacon potatoes.. haha
these wedges look incredible!
mmm roasted potatoes = heaven
my hubs would sooooooooo move in with you over these! He loves taters and yours look perfect!
“I love them, and they love me.” Hahaha my dad says “and they love you” or “and it loves you” all the time. I say it now, too. Made me smile!
These look soooo good. My parm potatoes never turn out this well. I will need to try your recipes and specifications! Thanks girly
At least its a shorter work week?
I am with you on the oven above 400 and overs 15 minutes thing! These looks so crispy and crunchy, my fav!
I love these potatoes! You can’t go wrong with cheese and potatoes!
My favorite way to eat them is with ketchup
they look sooo good !! I love these finger food, but I didn’t know they need to be baked for 45 minutes….
I make these for my hubby all the time (minus the rosemary because he is NOT a fan of this spice) but they are such a classic. I prefer the sweet potato myself, but these are great to make with either spud!
Actually it’s funny that you talk about wanting Saturdays to slow down, and weekdays to go faster. I just realized that on Saturdays I actually want the day to go faster because Nick works until 4pm, and then we usually go out and do something fun! haha, it’s weird.
These potatoes look so good. I love parmesan cheese and potatoes together, it’s the best flavor profile!
Those are some fantastic looking potatoes. You wouldn’t think that something so basic could have such a spectrum of turnout in dishes, but OMG have i had some awfully done potatoes! I want to try your recipe, i know it’d turn out wonderfully
My husband wishes bacon was a staple in our house! He probably married the only woman on earth who isn’t a big fan of bacon … but those potatoes on the other hand, now that is a recipe I might just have to play around with
Yum! My husband once had bacon week at his fraternity…every meal had bacon…can you imagine!
HOLY HEAVEN-IN-YOUR-MOUTH! These are great!
those sound really good- i loove roasted potatoes.
Roasted potatoes are probably one of my favorite things, EVER. The herbs, the garlick-y taste, THE POTATO. Omg–i’m getting hungry just thinking about it
And your recipe sounds sooo good!
I love recipes like this. I need a handful of them to become a substitute of other meals.
Thanks!
How in the world do you eat like this and still balance your training goals?! I NEED TO KNOW YOUR SECRET AND NO ONE GETS HURT!
Hahahah I don’t eat every single thing I make, but I still need to step up my training in the next few weeks!
That is an amazing way to use potatoes!
Happy New Year!
oh those look delicious! I roast mine a similar way but have been using paprika and cumin – this would be a great change!
Really.. nothing beats roasted potatoes.. so easy (cheap) and always tasty!!! Great recipe
I would choose these over fries any day!
CHEESE AND POTAOES!!!!
love this!
swoooooon! These potatoes look so good! Of course, add parmesan to anything and I’m there!
I like my taters super crispy too.
I know a certain someone in my life who would LOVE these…I will have to make for him!
I seriously have all your recipes starred in my google reader. Can’t wait to try them all when I go home
I know what you mean – I find myself wishing time away too! I think a great 2010 resolution is to ALWAYS live in the moment :O).
YUMMMMMMMMM! it’s 10;30 and now all i can do is think about lunch!
Oh Wow! These look amazing, I am almost drooling on my keyboard. Love them.
I’m drooling. These looks soooo yummy.
I like your roasting style–more heat, more time! Gotta have crisp and brown, crunchy edges…mmm
YUM! These looks delish! My husband is standing over my shoulder right now and he is literally drooling. He wants these now!
Hello, YUMMY potato’s I would like to transport you off of the computer screen and into my mouth.
Parmesan cheese and potatoes is right up my alley!! Come to think of it–anything with cheese
I don’t care of plain roast potatoes so much, but with parmesan? Ooh la la…
Jessica, those sound amazing!! Mmm! Easy too
Look at the light brown crispiness! woo to the haa.
These look absolutely delicious. My husband LOVES potato wedges and I think I going ot have to make these very soon!
mmm i’m drooling
These sound amazing!
I love potatoes!! Those look so good!!
mmmm this sounds delish. Did you use fresh parm (grated) or the stuff in the shaker?
OMG these look soooo delicious!! Can’t wait to try them…
Sooo Good! I used sage instead of parsley because I didn’t have any parsley and I used shredded parmesan which made a really nice cheese crust on the potatoes! and the kids devoured them! Thanks.
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