oh - i forgot these
sooooooooooooooooooooo good!!! i shared this recipe with some friends and my buddy's wife looked at me and said, "you had me at 'potato'!" ha! ha!
oven baked potato wedges...
Spoiler!
Prep time: 45 mins
Cook time: 35 mins
Total time: 1 hour 20 mins
Serving: 4-6
Ingredients
- 4 russet potatoes
- less than 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
Instructions
(preheat oven to 450˚F)
1. Wash & cut potatoes into wedges by cutting lengthwise in half then slice each half into 3 slices.
2. 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.
3. 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.
4. 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.
5. While potatoes are baking, chop 2 Tbsp fresh parsley and grate ¼ cup parmesan cheese and place both into a large mixing bowl.
6. Toss potato wedges in the mixing bowl with parsley and cheese.