Potato wedges are something I never really liked much as a kid because I always wanted fries, but as an adult I’ve come to love them! I’ve also learned that homemade ones are always infinitely better than anything you can get at a restaurant or fast food joint and that the quality of the potato makes all the difference. My Parmesan Potato Wedges aren’t the “healthy” alternative to fries we all grew up with in the late 80’s and early 90’s. These are flavourful and completely addictive!
I’m using golden potatoes here and I really like their texture and flavour for potato wedges. They also cook up into these rich, inviting, warm hued potato fingers that are so hard to resist. The colour is so inviting. You can of course use whatever potatoes you like, but if you want to try something new reach for a bag of golden potatoes, sometimes called Yukon Gold and prepare to be amazed.
I’ve specified 3 or 4 because it really depends what size they are. You want enough to cover your baking sheet, but if your potatoes are very large they might not all fit if you use 4 so just use your judgement.
Also I feel I should stress that you should probably grate the Parmesan yourself if you can. The sort of fine shred on a cheese grater is what we want – not the super tiny almost powdered size that’s similar to what you can buy in the shops. You want it small enough to melt, but big enough to sort of drape over the potato wedges as it crisps in the oven. Let’s get started!
Serves 2 to 4
Ingredients
- 3 or 4 medium to large potatoes (preferably golden potatoes)
- 75g butter, melted
- 50ml garlic oil or regular olive oil
- 40g freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon sea salt flakes
- Generous grinding of black pepper
- 2 cloves of garlic, grated
- Additional sea salt flakes for serving
Method
- Preheat the oven to 220°C / 200° Fan / 425°F and line a large baking tray with baking paper.
- Cut your potatoes lenthways in half and then into wedges. You should get about 8 wedges per potato.
- Add the rest of the ingredients to a large mixing bowl and stir them all together. Add the potato wedges and stir them into the mixture to coat. This can be a messy business and you might have to work in batches or just do the best you can. Alternatively you could do this in a ziplock plastic bag if that’s easier.
- Arrange the coated potato wedges onto the lined baking tray and pop them into the oven for about 30 minutes or until they are crisp, blistered and cooked all the way through. Sprinkle with a bit more sea salt and serve hot.
Click here for more side dish recipes!
