The Chef

Parmesan & Parsley Potato Wedges


“If looks could kill, women wouldn’t need frying pans”

In my personal opinion, one of the sexiest things a man can do…the dishes! Cooking is a close second! Combine the two, and you sir, are golden!! My husband decided to give me a break the other night and brave the stove himself, mainly because he wanted hamburgers, and I was more than happy to hand over the spatula! Don’t get me wrong, he does cook once in a while (especially when it involves a grill and a beer), but he admitted that he’s been pretty spoiled, especially lately with all of the new recipes I’ve been testing out!
He wanted hamburgers (He was sweet enough to share his recipe: Make a burger, make bacon, and boom: done!) (That’s my dork!) He also wanted fries, but we were out, so I decided to whip up a batch of homemade potato wedges. I had never made them before, but they were wonderfully simple and amazingly delicious! Definitely a keeper!! Enjoy!!

(Tip: Eyeball all ingredient amounts, depending on amount of wedges)

4-8 russet potatoes with skins
1/4 cup extra virgin olive oil
1/4 tsp sea salt or kosher salt
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp black pepper
2 tbsp chopped fresh parsley leaves or dried parsley
1/4-1/2 cup parmesan cheese

Preheat oven to 450˚F.
Wash & cut potatoes into wedges by cutting lengthwise in half then slice each half into 3 slices.
Place potatoes in a bowl of ice water for 30 min. Drain and pat dry with paper towels.
Place salt, garlic powder, paprika and black pepper into a large ziplock bag. Add potatoes and shake.
Add olive oil to the bag and toss until potatoes are well coated.
Line baking sheet with parchment paper. Place potatoes on the lined sheet and bake at 450˚F for 30-35 min until the potatoes are cooked through, browned and crispy.
While potatoes are baking, combine parmesan cheese and parsley in a large mixing bowl.
Toss potato wedges with parsley and cheese until well coated.
(Sneaky me: taking a pic of my husband being sexy!!) 😉







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