Oh, Ya Baby...Crispy Garlic Parmesan Potato Wedges!!
Just in case you noticed, I've been off the grid for a little bit. Not only did I have the holidays to contend with but my oldest daughter got hitched just last weekend, which meant lots for dear old mom to do. It was a hectic few months, but alas, the wedding ceremony brought tears to my eyes and seeing my daughter absolutely aglow with happiness during the reception and dance that followed, filled my heart with so much love and pride, I thought I might burst! This weekend was the first weekend in months that my husband and I had nothing urgent on our agendas which afforded us some much needed relaxation time to watch a movie, catch up on some reading and, for me, allow my creative juices to soothe my soul in the kitchen.
For supper this evening, my husband had picked up a small ham at my request. My initial thought was to whoop up some yummy Scalloped Potatoes au Gratin, but my youngest daughter quite literally scrunched up her face at the mere suggestion, so I thought perhaps I should consider something else to serve with the ham, (that I glazed with orange ginger marmalade, and a generous amount of Spiced Ham Seasoning that I got from The Spice & Tea Exchange in Madeira Beach, FL). Nothing seemed to pique my taste buds and, oddly enough, I just couldn't get potatoes off of my mind. If you knew me, you'd realize how odd that actually is because I am not a huge fan of potatoes...or at least, not of mashed potatoes. I think it goes back to some sort of emotional scarring from my childhood and being forced to eat lumpy mashed potatoes that I could only force down if they were smothered in ketchup. Brrrrr....sends chills down my spine even as I think of it now!
I considered all of the usual suspects: roasted, twice baked, croquettes, homefries...nothing seemed to 'grab' me. Then I remembered how years ago, when my father and brother were first started on the healthier-heart regime how I use to scrub potatoes, cut them into french fries, toss them in a little olive oil and season them with whatever herbs and spices struck my fancy at the time. I then said to myself, 'Self....you can do pretty much the same thing...only by making wedge fries and seasoning them with something a little more sophisticated than onion powder and paprika'. With that, my inspiration for Crispy Garlic Parmesan Wedge Fries came to life!
These savoury wedge fries were so yummy, I can't believe I never thought of it sooner! My husband is big on adding ketchup and apple cider vinegar to his fries, no matter where we go or what they are served with. These babies, however, didn't see nary a drop of vinegar nor schmear of ketchup! Trust me, people, this is one recipe you're going to want to try as soon as humanly possible!
This is what you're going to need:
4-6 medium sized Russett potatoes, washed and patted dry
1/2 tsp ground sea salt
3 Tbsp extra virgin olive oil
1/4 cup freshly grated parmiagno regiano cheese
1 tsp garlic powder
1/2 tsp dry basil
1/2 tsp dry thyme
1/2 tsp dry oregano
First, you want to preheat your oven to 375 degrees Fahrenheit. Then, coat bottom of a large baking sheet with 1 Tbsp extra virgin olive oil. Next, slice each potato in half lengthwise and then slice each half into quarters lenghtwise.
Not sure why I didn' take a picture of the final wedges after they were cut, but these quarters were each halved again. If your preference is for heartier potato wedges, you can leave them like this, but I like my potato wedges to be a little crispy...less like that mashed potato consistency that, for whatever reason, makes me shudder more than the Boogeyman ever did!
Next, toss all the potato wedges into a bowl, add 2 Tbsp extra virgin olive and toss to coat. Sprinkle in the garlic powder, toss. Add the sea salt, toss. Lastly, add the basil, thyme and oregano and guess what? TOSS!
Place the coated wedge fries on the prepared baking sheet, skin side down, if you can. I say if you can because some of my wedge fries were a little thin and totally incapable of standing up on the skin side, which was fine by me.
Place the wedge fries in the preheated 375 degree oven for 25-35 minutes. I promise you, the aroma that will quickly fill your kitchen is pretty darn phenomenal! You'll be salivating long before the timer beeps!
There's not much more I can say besides, 'Oh ya, baby!'.
To serve, I placed the Crispy Garlic Parmesan Potato Wedge Fries on a serving platter, gave them another little dusting of freshly grated parmesan cheese and sprinkled with some finely chopped Fresh Italian parsley, just for a little more 'oomph'!
These Crispy Garlic Parmesan Potato Wedge Fries were a huge hit with both my husband and my 12 year old daughter, not to mention me! Not only were they perfect as a side for the ham I baked, but I think I just might consider offering them as nibbles at my next little gathering and I think they would be absolutely AWESOME with some ranch or blue cheese dressing to dip them into.
Crispy Garlic Parmesan Potato Wedge Fries....easy, healthied-up, inexpensive AND delicious!