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Hi folks!
How are you on this third-to-last day of 2009? Time is moving so fast. Some days I wish I could slow it down (mostly Saturdays), and other days I’m ready for it to hurry up (typically Monday through Friday from 8 a.m. to 5 p.m.).
But I shouldn’t wish these precious days away, right? 🙂
These potato wedges are a staple in our house.
I know — I said that about cheese recently too. What can I say? Cheese and potatoes are essentials for us.
So is bacon. Now that you mention it, bacon and cheese potatoes sound amazing. Thanks a lot.
I use Yukon Golds because I love their flavor; for months I refused to use any other potatoes.
That stubbornness is directly inherited from Mother Lovett, in case you were wondering.
Cut each potato in half lengthwise, then again, and once more to form wedges.
Calling it “lengthwise” sounds a little odd — potatoes are more oval than anything — but the idea is to make even, substantial wedges.
After tossing the wedges with olive oil, herbs, spices, and parmesan, I pop them into the oven.
When recipes recommend roasting vegetables or potatoes at lower temperatures for 10–15 minutes, I rarely find the results satisfying. I want caramelization, crisp edges and sweet, tender interiors — which for me happens around 375–400°F for at least 30 minutes, often longer.
That said, I roast these at 450°F for about 45 minutes, turning them a few times during baking.
They come out perfectly: soft inside, crisp outside. I love them, and they love me.
We usually serve them as a side, though I’ll snack on them sometimes. For the Mr., without meat they remain strictly a side dish.
Parmesan Roasted Potato Wedges
3 lbs Yukon Gold potatoes (or any you have)
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 tablespoon chopped parsley
1/4 cup grated Parmesan cheese
Preheat the oven to 450°F.
Cut potatoes in half lengthwise, then cut each half into two more pieces to form wedges. Toss the wedges with olive oil, herbs, salt, pepper, and Parmesan. Spread in a single layer on a baking sheet and bake for 40–45 minutes, turning 3–4 times so they brown evenly.
Enjoy these potato treats today! 🙂