Tuesday, May 13, 2008

Parmesan Crusted Potato Wedges

Remember the Great Potato Pile of 2007?

Well, I didn’t. Until I came home with 5 pounds of potatoes last week and started thinking up things to do with them. And I can’t do potato soup, or potato casserole, and really – is there a need to post about a baked potato? So I came up with a sister recipe to the Sweet Potato Fries, which is really nothing like the Sweet Potato Fries at ALL now that I’m done with it.

Luckily, potatoes are pretty low-maintenance. They’re the low-key member of the vegetable kingdom. You don’t have to plan menus around them; you don’t have to woo them with soft music and pretty flowers. They’re easy that way. You don’t have to even really think about them. I’m pretty sure you could half-way cook a potato, change your mind about what you want to do with it, and then continue on your way with the new recipe, and it would all work out in the end. If they could speak, Potatoes would sound like Leo from That 70’s Show just after he inhaled. “Whatever, Dude, I’m cool with that”.

Before I go any farther with that, I think it’s time for a recipe. You?



Parmesan Crusted Potato Wedge

3 russet Potatoes, cut into wedges*
½ cup butter or margarine, melted**
½ tsp garlic powder
½ tsp dried basil
½ cup grated Parmesan cheese
½ cup Italian flavored bread crumbs

Preheat your oven to 425F.

Spray a cookie sheet with non-stick spray.

In a bowl, combine garlic powder, dried basil, parmesan and bread crumbs.

Working a few at a time, toss the potato wedges in the butter, then the bread crumb/Parmesan mixture. Make sure to get them thoroughly coated!

Lay the wedges in the bottom of the dish.

If there are bread crumbs left over, sprinkle them on the potatoes.

Bake for about 30-40 minutes, turning one halfway through cooking. If they’re not done enough for you, leave them in another five minutes. Or until they’re done.

Notes:
*I left the skin on mine, and cut them (lengthwise) into eighths.
**If you want to do an experiment for me, use butter-flavored cooking spray instead. I’ve read that if you’re trying to cut out fat/calories, it works – but I’ve never tried it. And if The Professor saw me spraying his dinner with butter-flavored non-stick cooking-spray, I would NEVER hear the end of it.

3 comments:

kittie said...

Yummy yummy yummy - cheesy tattie goodness!!!

I did actually try spray fat stuff a few years back - it wasn't as good as the real thing (obviously!) but wasn't too shocking!

I reckon you could get away with it in this recipe because of the parmesan. Btw, I'd probably add a pinch of cayenne too - but that's because I'm a heat addict!

Sara said...

ooooh those sound good. i love potatos more than anything, and i'll have to try these! sadly, i'll be using the spray over the butter.

bambam1989 said...

thank you so much. i am a 22 yr. old male on my own now. tryin to watch what i eat. so if u boil ur wedges for about ten min. or till semi. soft you can coat them with out butter because, the potato's are moist. n it also reduces the time in the oven by about ten mins.