Tuesday, September 20, 2011

Parmesan Crusted Potato Wedges

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These wedges are delicious and easy.  I can take no credit in making them myself because my husband made them while I took Ava to TaeKwonDo.  He also made the burgers.  The only thing I can take credit for is complimenting the cook.  He did a good job.  The wedges are bit on the salty side.  I think next time I make them I'll use garlic powder instead of garlic salt. 

Parmesan Crusted Potato Wedges

1/4 cup grated Parmesan cheese
1/4 cup all purpose flour
1 teaspoon garlic salt (or just use garlic powder for less sodium)
1/2 teaspoon salt
1/4 teaspoon pepper
6 medium potatoes, unpeeled (I used the russet potatoes)
1/2 cup butter

Combine grated Parmesan cheese, flour, garlic salt(powder), salt and pepper in a large heavy duty Ziploc bag.  Cut potatoes lengthwise into fourths, unless they are fatter then you might want to cut them into 6 pieces.  Add wedges to bag and shake gently to coat.  Set aside.
Place butter in a jellyroll pan lined with aluminum foil.  Place pan in 425 oven until butter melts.  Spread potato wedges in a single layer in pan and return to oven.  Bake, uncovered, 30 minutes turning wedges after 15 minutes.  Stick potatoes with a fork to make sure they are done.  You might have to add on a bit of cooking time.  Makes about 6 servings.

Here's a photo of the potatoes before they went in the oven.

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