No matter how many recipes youve tried, we bet youve never made. No matter how many recipes youve tried, we bet youve never made potatoes quite like this before. However, that doesn't mean you need to throw out leftovers! The Result Will Be A New Family Favorite. So don't plan to make these as meal prep, as they're best the day they are made. The insides of the potato wedges get dry once reheated. Unfortunately, these potato wedges don't store well. Then repeat that process one more time, resulting in 8 even wedges.
Using a steady surface helps prevent slips.
#FAMILY FAVORITE RECIPES PARMESAN POTATO HOW TO#
How to Safely Cut Wedge FriesĬutting the potato wedges is quite simple, but there is a safe way and an unsafe way to do it!
Will this recipe "work" with potatoes other than russets? Technically, they just won't be as good. Russets bake up crispy on the outside and creamy on the inside. Without a doubt, the russet potato is the winner here. russet potatoes (see note below for potato subs).If you don't see a substitution you are looking for, please leave a comment below. If substitutions are available for this recipe, they'll be listed here.
#FAMILY FAVORITE RECIPES PARMESAN POTATO FULL#
The full recipe with quantities is listed below this text in the recipe card. Here is a brief overview of the ingredients needed for this recipe. So let's get to making it! The text below offers some tips for making it, or you can scroll down to the bottom for the complete recipe. And they pair perfectly with so many main dishes. So while these potato wedges won't be ready quickly, they are largely hands-off cooking. The key to perfect roasted potatoes is a high cook temperature, plus a long time in the oven. This recipe for Parmesan Potato Wedges is loosely based on that recipe, only easier! After all, time is of the essence during that dinner hour.Įssentially homemade french fries, they are baked in the oven and seasoned with dried herbs, garlic, parmesan cheese, and butter. Once they were fried, they were tossed in a little oil, butter, raw garlic, and fresh herbs. They were most definitely fried (which of course always makes things delicious), but it was the treatment the potatoes received after their float in the fryer that really made them stand out. In one of the restaurants I used to cook in, we made these unbelievable roasted potato wedges. Perfectly seasoned and ever so crispy, these baked Parmesan Potato Wedges are the perfect side dish for almost any dinner-time meal.
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