Crispy potato wedges are going to be your new side dish for just about every meal. Or at least they would be if it were up to my boys.
I mean, they are like healthy-ish fries, right? At least that’s the argument the boys and I are giving Naomi when she’s pushing broccoli rabe. Which by the way is nothing like broccoli and nothing the boys and I want.
But to be fair, for every one bite of broccoli rabe eaten, the boys and I reward ourselves with one more crispy potato wedge. I know – I’m terrible – but honestly, who in their right mind is going to reach for naked broccoli rabe when crispy garlic potato wedges are right next to them?
And psssst . . . stay tuned, because these are going to be making an appearance for a bigger recipe coming at you next week. For now throw some wedges in the oven and pair it with your favorite dipping sauce for this weekend’s NFL Playoffs. Go Pats.
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon paprika
- 1 teaspoon flour
- 4 large russet, cleaned
- ¼ cup olive oil
- ½ cup finely grated parmesan cheese, divided
- 2 tablespoons chopped chives (optional)
- Heat oven to 400°F. Line two baking sheets with parchment paper or foil; set aside.
- In a small bowl combine oil garlic powder, salt paprika and flour; set aside.
- Cut each potato in half lengthways, then cut each half 4 times lengthways again (you should end up with 8 wedges from one potato).
- Toss potato wedges in oil and cover with seasoning mixture. Arrange potato wedges in a single layer and sprinkle 2-3 tablespoons of parmesan cheese on top. Bake for 10-12 minutes and then flip the potato wedges and sprinkle another 2-3 tablespoons of parmesan cheese and bake for another 10-12 minutes or until wedges are crisp and fork tender.
- Remove from the oven and sprinkle with remaining parmesan cheese and chives.