These are great winter and summer alike. I make them all the time and they go down pretty well.
Yesterday, we served them along side a barbecue. They were not served straight out of the oven, but rather a room (outside hot) temperature. So, they were kind of still hot and tasty.
Parmesan & Garlic Roasted Potato Wedges
4 Medium sized russet potatoes, washed and cut into wedges
3 Garlic cloves, crushed
1 Tablespoon of olive oil
1 Tablespoon of fresh chopped parsley
1 Teaspoon of dried oregano
1/4 Cup of finely grated parmesan
Preheat your oven to 350 degrees F.
Arrange the potato wedges on a baking tray, drizzle over the olive oil, garlic, oregano, fresh chopped parsley, salt and pepper. Give a little stir. Roast for 20 minutes, remove from oven and turn them all over. Return to oven for a further 20 minutes. Remove and sprinkle over parmesan cheese. Return to oven for about 10 more minutes. They should be lightly golden in colour and soft on the inside.
These can be served straight away hot or at room temperature to accompany barbecue food.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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