I'm really into red baking potatoes these days. They are lower in starch and have a creamier texture, which I absolutely love. And I am not much of a potato lover.
All the wedges are a different thickness from each other because I am a nonconformist like that. It is very important to leave the skins on the potatoes. Trust me on this.
Butter. I can't live without it.
I love garlic, butter, and cheese.
Parmesan Potato Wedges
Serves approximately 10 (recipe doubled)
Prep Time: 25 minutes
Cook Time: 30 minutes
3-4 lbs. of red baking potatoes
1/2 cup (1 stick) unsalted butter, melted
3-4 cloves of garlic, minced (use a garlic press for optimal juices and flavor)
2 tbsp dried oregano
2 tbsp dried cilantro
1 tsp garlic powder (not garlic salt!)
2 tbsp Italian seasoned bread crumbs
1 tsp salt
1/2 tsp black pepper
Approximately 1 lb. of fresh Parmesan cheese (grate it yourself - you'll be glad you did)
Line a baking pan with parchment paper or aluminum foil; set aside. Leaving the skin on, cut potatoes into wedges. In a large bowl stir together butter, garlic, seasonings, and grated Parmesan cheese. Mix throughly and add in the potato wedges. Make sure they're all coated and place them on the lined baking pan (I used a cookie sheet). Top off with more Parmesan cheese for some serious flavor (that is, if you are a cheese freak like me). Pop in the oven and start inhaling some seriously addictive smells wafting through your house.
We got back 4 hours later that night and it still smelled like garlic, butter and Parmesan in the house. That's what I call a successful recipe.
Recipe: generously adapted from Better Homes & Gardens Cookbook