Oven Baked Potato Wedges
With cheese and herbs
Slice the potatoes into even wedges so they bake evenly
900 grams Russet potato6 smallish or 4 medium
4 tablespoons Olive oil
1/4 teaspoon Kosher Salt
1/4 teaspoon Garlic powder
1/2 teaspoon Paprika
1/4 teaspoon Black pepper
2 tablespoons Parsley leaveschopped
4 tablespoons Parmesan cheese
Yes, who can resist crispy on the outside with tender inside of this homemade potato wedges? As your favorite side dishes or just to company your movie-watching experience, crispy potato wedges clearly never fails! Moreover it’s easy to cook at your own kitchen.
Preheat the oven to 230 C (450 F). Scrubbed clean and rinsed potatoes, peel if desired.
Cut potatoes into wedges by cutting lengthwise in half and slice each half into three slices.
Place potatoes in a bowl and fully soak in cold water or add two cups of ice cubes. Let them stand for 30 minutes.
Drain the potatoes and lightly pat dry with paper towels.
In a bowl, combine all the ingredients, salt; garlic powder; paprika; black pepper and olive oil.
Add potatoes and toss together to coat evenly.
Line baking sheet or tray with baking paper and place potatoes on the lined sheet.
Bake at 230 C (450 F) for 35 minutes and turning wedges half way through baking time.
Bake potatoes until golden, crisp and cooked through when tested with a fork.
While potato wedges are baking, chop the fresh parsley leaves and grate the parmesan cheese, place them into a bowl.
Toss freshly baked potato wedges in the bowl with parsley leaves and parmesan cheese mixture.
Serve while hot with your favorite tomato sauce or chili sauce.
|900 grams Russet potato|
|4 tablespoons Olive oil|
|1/4 teaspoon Kosher Salt|
|1/4 teaspoon Garlic powder|
|1/2 teaspoon Paprika|
|1/4 teaspoon Black pepper|
|2 tablespoons Parsley leaves|
|4 tablespoons Parmesan cheese|