Parmesan Roasted Potato Wedges.
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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! :)
58 Comments on “Parmesan Roasted Potato Wedges.”
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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I just made these last night and they were delicious!!! Definately going to be a regular at our house, my husband is a potato lover so it’s always great when I find a new way to make them.
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