Parmesan Potato Wedges
These baked potatoes are crispy but creamy, easy to make, bursting with flavor from the garlic and parmesan, and just what you need for game day, a barbecue, or as a snack with a cold drink.
Servings 8 servings
Ingredients
For the potatoes:
- 2-3 tablespoons olive oil
- 2-3 tablespoons butter melted
- 2 pounds 900g medium sized-potatoes, scrubbed and dried, with skin (see Notes below)
For the seasoning:
- 2 tablespoons chopped parsley
- 1 garlic clove peeled and finely chopped
- ⅓ cup grated parmesan cheese
- 1 tablespoon fresh lemon juice about ½ a lemon
Instructions
- Preheat oven to 350ºF (180°C).
- Put aluminum foil in an oven tray (it makes it easier to clean up afterward). Or bake them directly in the pan.
- Cut washed and dried potatoes in half, and then each half in thirds or fourths, depending on how big you want the wedges. To make 6 wedges: take each half and cut it in 3. You will have to cut the first at a 45° angle (slanted) from the center. To make 8 wedges: take each half and cut it in half again. You have 4 pieces. Cut each of those pieces in half again (image below).
- Put them in a bowl.
- Add melted butter and oil to the potatoes and mix a bit to coat the wedges. Or do this directly in the aluminum paper, but be careful not to tear it.
- Season lightly with salt and pepper. Remember that the cheese is salty.
- Bake for 30-40 minutes, or until they are tender inside and golden outside.
- While the potatoes are baking, mix parsley, garlic and parmesan in a small bowl.
- Transfer the potatoes to a serving board or plate and toss this mixture over the potatoes.
- Drizzle with lemon juice and eat immediately.
Notes
Potatoes: use potatoes that are similar in size so the wedges bake uniformly. What you want to look for is them being roughly the same height. I use russet because they are creamy, hold their shape well and are easily available, but any type of potato you like for making fries will work.
Seasoning: the quantities given in the recipe are as reference. Increase or decrease any of the ingredients according to your taste.
