Parmesan Potato Wedges

No, I didn’t make these last week for the Superbowl get together we attended. I had a recipe on my weekly menu that I never got around to making and thought it would go well as an appetizer. I figured it would be easier on the stomach than wings and fries, this time around.

I’m really into red baking potatoes these days. They are lower in starch and have a creamier texture, which I absolutely love. And I am not much of a potato lover.

All the wedges are a different thickness from each other because I am a nonconformist like that. It is very important to leave the skins on the potatoes. Trust me on this.
Butter. I can’t live without it.
I love garlic, butter, and cheese.

Parmesan Potato Wedges

  • Servings: 10
  • Difficulty: Easy
  • Print

3-4 lbs. of red baking potatoes
1/2 cup (1 stick) unsalted butter, melted
3-4 cloves of garlic, minced (use a zester or garlic press for optimal flavor)
2 tbsp dried oregano
2 tbsp dried cilantro
1 tsp garlic powder (not garlic salt!)
2 tbsp Italian seasoned bread crumbs
1 tsp salt
1/2 tsp black pepper
Approximately 1 lb. of fresh Parmesan cheese (grate it yourself – you’ll be glad you did)

Line a baking pan with parchment paper or aluminum foil; set aside. Leaving the skin on, cut potatoes into wedges. In a large bowl stir together butter, garlic, seasonings, and grated Parmesan cheese. Mix throughly and add in the potato wedges. Make sure they’re all coated and place them on the lined baking pan (I used a cookie sheet). Top off with more Parmesan cheese for some serious flavor (that is, if you are a cheese freak like me). Pop in the oven and start inhaling some seriously addictive smells wafting through your house.

We got back 4 hours later that night and it still smelled like garlic, butter and Parmesan in the house. That’s what I call a successful recipe.

*recipe generously adapted from Better Homes & Gardens Cookbook

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