From the Better Homes and Gardens New Cookbook
Parmesan Potato Wedges
6 medium baking potatoes (about 2 pounds)
1/3 cup butter, melted
1 clove garlic, minced
1/4 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning, crushed
1. Line a 15x10x1 inch baking pan with parchment paper or foil; set aside. Cut each potato lengthwise into eight wedges. In a large bowl stir together butter, garlic, parmesan cheese, Italian seasoning, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Add potato wedges and stir to thoroughly coat. Place wedges on the prepared baking pan.
2. Bake, uncovered, in a 425 degree oven about 30 minutes or until tender.
I decided to prep these first (took about 10 minutes). I had the butter melting in the microwave while i cut up the potatoes (I used Yukon gold potatoes instead of baking potatoes). Then it was really easy to mix it all up and stick it the oven so I could concentrate on the chicken marsala which was all done on the stove top.
1 comment:
those sound really good! I'll definitely give them a try.
Funny that you posted a recipe for potatoes because I've come across several recently. Who knew all you could do with a spud!!
One that I have tried invloves coating the potato cubes with olive oil (2 tbsp) and 1 tsp salt and roasting for 30-40 minutes at 375 degrees. Remove the potatoes from the oven and coat by stirring a mixture of 2 minced garlic cloves with finely chopped handful of parsley. Put back in oven for 5 more minutes. Season with salt and pepper!
It's really fresh and flavorful! And any herb or spice can be substituted, like thyme, rosemary, or chili poder or curry powder.
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