I am a huge fan of potatoes. Maybe that is the Midwesterner in me. Maybe it because I love starch. I really don’t have an answer for it, but I do know that I love potatoes. So whenever I am looking for a side, I always look to potatoes first. Searching through the internet I found a great recipe for Parmesan Potato Wedges.
Topped with parmesan and parsley these potatoes are awesome!!
Parmesan Oven Fries – (from Tyler Florence)
- 3 russet potatoes, cut in 1/2 lengthwise, halves cut lengthwise into fourths to make 16 big, fat wedges
- 1/4 cup extra-virgin olive oil
- Kosher salt
- 2 tablespoons chopped parsley leaves
- 1/4 cup freshly grated Parmigiano-Reggiano
Preheat the oven to 425 degrees F.
Preheat a baking sheet in the hot oven for at least 5 minutes. Get the pan super hot. This will help sear the potatoes and prevent them from sticking.
Wash and slice the potatoes into wedges. Slice the potatoes into 1/8ths.
While the baking sheet is heating, toss the potatoes with the olive oil and 3/4 teaspoon salt in a large bowl.
Then dump the potatoes out onto a baking sheet, spreading to a single layer.
Roast for 30 to 35 minutes, shaking the pan and/or flipping the potatoes on the pan every now and then, until the potatoes are cooked through, brown and crispy.
Remove the potatoes from the pan and place in a large bowl. Toss the fries in the bowl with the parsley and cheese. Be careful when tossing the fries. They will break apart if you are too rough.
These potatoes were amazing. They were crispy on the outside and soft on the inside. The cheese added a great flavor that enhanced the natural flavor of the potato.