It was hamburger night and we wanted something different for a side. Potato wedges came to mind and I had just seen a recipe shared for parmesan and garlic wedges. I immediately envisioned an appetizer that we had eaten a number of years ago, oh the thought... I conjured up each garlic fry dipped in an aioli sauce and how I swooned with every bite. This had to be similar but with "more potato"!
The wedges sounded simple and perfect to me. Since it was a side I opted to enjoy them without a fancy dipping sauce...just good ole wedges with garlic and parmesan. They didn't disappoint....and, I want to thank my youngest for a little gift. It is a garlic mincer! If one has numerous cloves of garlic to mince, this little gadget is a must!
It is pushed back and forth and the little blades mince the garlic for you...so quick and so easy and not sticky! It holds about three cloves at once...it might take more but some of the cloves were large. I love my new toy! They just need to include a little scoop so that it can be emptied easily.
Parmesan Garlic Potato Wedges
adapted from The Chunky Chef
Yield: 4 servings
3 russet potatoes, cleaned and cut each into 8 long wedges (24 wedges)
2 Tbsp extra virgin olive oil
8 garlic cloves, minced
1/2 cup grated Parmesan
1 1/2 tsp dried thyme
2 Tbsp fresh minced parsley
Salt and pepper to taste
Garnish with: minced parsley, minced fresh thyme and extra grated Parmesan
Preheat oven 375° F.
Place a baking sheet in the oven to preheat. Once preheated, remove from the oven and spray lightly with oil or a cooking spray.
Place the wedges in a large bowl. Add the olive oil, salt and pepper and set aside. In a small bowl mix together the grated Parmesan cheese, minced garlic, minced parsley and dried thyme. Stir to combine. Add the mixture to the potatoes and toss well.
Place the potatoes in a single layer onto the preheated baking sheet.
Place them into the oven and bake for 30 minutes. Halfway through or when golden brown and crisp, turn the wedges. If you like your potatoes extra crispy place them under the broiler until they reach your preferred doneness.
Garnish the potatoes with extra parsley, thyme and grated Parmesan cheese.
That was a lot of garlic but we loved them! The next time I make them it will be as an appetizer with an aioli sauce. I can hardly wait!!