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2d (edited) • HOW TO COOK
ABOUT ONE OF MY FAVOURITE DISHES
Born from the high Andes, the potato conquered Europe to become the ultimate comfort fuel. Golden, crisp jackets give way to a steaming, fluffy interior — a cloud of pure comfort. Salted, buttered, or roasted in rich fats, it carries the weight of empires, revolutions, and humble, fireside family suppers across centuries.
BAKED GARLIC PARMESAN POTATO WEDGES
Ingredients:
4 large russet potatoes, washed and cut into wedges
1/4 cup olive oil
3 cloves garlic, minced
1/2 cup grated Parmesan cheese
1 tsp paprika
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish
Instructions:
1. Preheat the oven:
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
2. Cut the potatoes into wedges (about 8 wedges per potato) and soak them in cold water for 20-30 minutes. This helps remove excess starch for extra crispiness.
Drain and pat the wedges dry with a clean kitchen towel.
3. In a large bowl, mix olive oil, minced garlic, Parmesan cheese, paprika, oregano, garlic powder, onion powder, salt, and pepper. Add the potato wedges and toss until evenly coated.
4. Place the seasoned potato wedges on the prepared baking sheet in a single layer, skin-side down.
5. Bake for 35-40 minutes, flipping halfway through, until the wedges are golden brown and crispy.
Sprinkle the baked potato wedges with additional Parmesan cheese and chopped parsley.
Serve hot with your favorite dipping sauce (like ranch or garlic aioli).
These Baked Garlic Parmesan Potato Wedges are crispy on the outside, gloriously fluffy on the inside, and bursting with garlicky, cheesy flavour.
***** Sooo here's my question: which is your favourite way of preparing potatoes? If a salad, tell us your secret!
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ABOUT ONE OF MY FAVOURITE DISHES
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