Saturday, September 29, 2012

Quick Hits: Herb Garlic Parmesan Potato Wedges

A sure sign of fall: potatoes are back! Boil 'em, mash 'em, stick 'em in a stew! Perhaps the biggest source of the potato's meteoric rise to culinary ubiquity in Europe has to do with how little need be added to reach being comfort food: little more than heat, salt and maybe butter. You can definitely add more (see last fall's breakdown of Potato Gnocchi with Leek, Kale & Sage Butter), but, as demonstrated by the recent excitement about Waffle-Iron Hashbrowns, the spud requires little help past heat.

Here, cheese and garlic help play up the warm, toasty potato goodness, adding a flavorful crustiness to a simple roasted spud.

Herb Garlic Parmesan Potato Wedges

vegetarian, gluten/grain-free
serves 4-5, about 30 minutes, start to finish
  • 3 lbs potatoes (red ones are nice, but not essential)
  • 2 T olive oil
  • 1 tsp salt
  • Topping:

  • 4-5 cloves garlic, minced
  • 6-10 sprigs thyme (or about 3-4 T)
  • fresh ground black pepper
  • ¼ c. grated parmesan cheese
Preheat oven to 450°F.

Cut potatoes into wedges (6-8 per spud) and toss with olive oil. Spread on sheet pan and sprinkle with salt and pepper. Bake wedges for 10-15 min.

While wedges are roasting, mince garlic and mix with other topping ingredients. Turn potato wedges, sprinkle with topping, and return to oven for about 5 minutes.

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