Parmesan and rosemary potato wedges
Parmesan and rosemary potato wedges are a simple yet flavorful side dish featuring crispy baked potatoes seasoned with nutty Parmesan cheese and fragrant rosemary. Ideal for family meals or gatherings, they make a satisfying snack too.
Cook time 70 min
Prep time 10 min
Ingredients:
4 potatoes2 tbsp grated parmesan cheese
1 tbsp rosemary
1 tsp paprika
1 short spray cooking spray oil
Parmesan and rosemary potato wedges are a delicious and easy-to-make side dish that brings together the rich, nutty flavor of Parmesan cheese with the aromatic freshness of rosemary. These wedges are perfect for a family meal, a casual gathering, or as a delightful snack to enjoy on their own.
Instructions:
Preheat your oven to 200°C (400°F) or gas mark 6.
- Wash the potatoes thoroughly under running water to remove any dirt.
- Pat the potatoes dry with a clean kitchen towel.
- Cut each potato into wedges. Aim for 8 wedges per potato for consistent cooking.
- In a large mixing bowl, place the potato wedges.
- Add the chopped rosemary, paprika, and grated Parmesan cheese to the bowl.
- Toss the potatoes to ensure they are evenly coated with the seasonings.
- Lightly spray the potato wedges with the cooking spray oil. Make sure to spray evenly to avoid excessive oil in one spot.
- Line a baking tray with parchment paper or lightly grease it with cooking spray oil to prevent sticking.
- Arrange the seasoned potato wedges in a single layer on the tray, ensuring they are not overcrowded. This helps them cook evenly and become crispy.
- Place the tray in the preheated oven.
- Bake for 25-30 minutes, turning the wedges halfway through the cooking time to ensure even browning.
- The wedges should be golden brown and crispy on the outside. You can check if they are done by inserting a fork into one of the wedges; it should be tender inside.
- Once baked, remove the wedges from the oven.
- Allow them to cool slightly before serving.
- Serve the Parmesan and rosemary potato wedges on their own or with your favorite dip.
Whether you're serving them as a side dish or enjoying them as a snack, these Parmesan and rosemary potato wedges are sure to be a hit. With just a few simple ingredients and straightforward steps, you can create a flavorful and satisfying dish that everyone will love.
Parmesan and rosemary potato wedges FAQ:
Bake the potato wedges in a preheated oven at 200°C (400°F) for 25-30 minutes. Make sure to turn the wedges halfway through for even cooking.
The wedges are done when they are golden brown and crispy on the outside. You can test doneness by inserting a fork into a wedge; it should be tender inside.
You can substitute Parmesan with Pecorino Romano or a dairy-free Parmesan alternative. Keep in mind that flavor profiles may differ slightly.
Store any leftover potato wedges in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results to maintain crispiness.
Use medium-sized potatoes, ideally about the size of your fist. This ensures they can be easily cut into wedges, typically aiming for about 8 wedges per potato.
Cooking Tips:
- Choose potatoes that are similar in size to ensure even cooking.
- For extra crispiness, soak the potato wedges in cold water for at least 30 minutes before cooking, then pat them dry.
- If you prefer, you can use a mix of Parmesan and other hard cheeses like Pecorino Romano for added depth of flavor.
- Add a touch of garlic powder or minced garlic to the seasoning mix for an extra layer of flavor.
- Feel free to adjust the amount of rosemary and paprika to suit your taste.
- Serve the wedges immediately after cooking for the best texture and flavor.
Nutrition Facts
6 ServingsCalories 120kcal
Protein 3.54g
Carbohydrates 24g
Fiber 3.09g
Sugar 1.18g
Fat 0.92g
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