I more often than not pine for desserts more than salty sustenances, yet put a plate of hot French fries before me and I will experience serious difficulties opposing a couple… or a major bunch. Our most loved fries are these Baked Garlic Parmesan Potato Wedges. They are prepared in the broiler, not fricasseed, however you will never know it since they are SO great!
The Secret to Crispy Potato Wedges
I adore these potato wedges since they are heated, yet at the same time fresh! The mystery? We douse the potato wedges in ice water for 30 minutes before placing them into the stove. I realize it sounds sort of insane to put the potato wedges in water to make them progressively fresh, in light of the fact that you figure it would make them soaked, yet probably not! Absorbing them water expels abundance potato starch and makes the potato wedges additional fresh!
You can serve this with Crispy Baked Garlic Tofu
Baked Garlic Parmesan Potato Wedges – these easy baked potato wedges are our favorite fries! They are crispy, cheesy, garlicky, salty, and perfect for dipping in ketchup or your favorite sauces!
INGREDIENTS:
- 8 small russet potatoes, cut into wedges
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon dried rosemary
- 1/2 cup grated parmesan cheese
- Salt and black pepper, to taste
- 2 tablespoons chopped parsley, for garnish
- Ketchup or other sauces, for serving, optional
DIRECTIONS:
- Preheat oven to 425 degrees F. Line two large baking sheets with parchment paper and set aside.
- Place the potato wedges in a large bowl of ice water. Soak for 30 minutes.
- While the potatoes are soaking, combine the olive oil, garlic, and dried rosemary in a small bowl.
- Drain the potatoes and pat them dry with a paper towel. Place the potato wedges back in the bowl. Drizzle the olive oil and garlic mixture over the potatoes and gently toss until wedges are well coated.
- Place potato wedges on the prepared baking sheets, in an even layer. Sprinkle 1/4 cup of the parmesan cheese over potato wedges and season with salt and pepper, to taste.
- Bake for 35 minutes, flipping halfway, or until the potatoes are crisp and golden brown. Remove from oven and sprinkle the remaining parmesan cheese over the wedges. Garnish with chopped parsley.
- Serve warm with ketchup or other sauces, if desired.
Read more our recipe Gingerbread Latte
Source : https://bit.ly/2qv7Lo8
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