Tuesday, January 6, 2015

Oven Baked Potato Wedges

  • 4 russet potatoes
  • ¼ cup extra virgin olive oil
  • ¼ tsp sea salt or kosher salt
  • ¼ tsp garlic powder
  • ¼ tsp paprika
  • ¼ tsp black pepper
  • 2 Tbsp chopped fresh parsley leaves
  • ¼ cup parmesan cheese
  • (preheat oven to 450˚F)
  • Wash & cut potatoes into wedges by cutting lengthwise in half then slice each half into 3 slices.
  • Place potatoes in a bowl of water with about 2 cups of ice cubes. Let them stand for 30 min then pat dry with paper towels.
  • Place ¼ tsp salt, ¼ tsp garlic powder, ¼ tsp paprika and ¼ tsp black pepper in to a large ziplock bag. Add potatoes and shake them together. Next add ¼ cup of olive oil to the bag and toss until potatoes are coated.
  • Line baking sheet with parchment paper. Place potatoes on the lined sheet and bake at 450˚F for 30-35 min until the potatoes are cooked through, browned and crispy.
  • While potatoes are baking, chop 2 Tbsp fresh parsley and grate ¼ cup parmesan cheese and place both into a large mixing bowl.
  • Toss potato wedges in the mixing bowl with parsley and cheese.
  • Serve with ketchup, or ranch,... or fry sauce.

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