Most people who know me know that one of my life missions is to defend (and sing the nutritional and gastronomical praises of) the lowly potato. Yep. I just love potatoes. Any kind. Any way. All of them: big, little, sweet, Idaho, Russet, gold, red, purple… you get the picture. And these Crispy Parmesan Potato Wedges? Once again, I’m in POTATO LOVE.
These Crispy Parmesan Potato Wedges are…
- Lip-smacking good
- Crispy, crusty (in a good way), and cheesy (a favorite three-fer of mine)
- Nutritious – because duh? Potatoes have Vitamins A and C along with complex carbs. So yeah, don’t you potato-shunners forget that!
- Spicy (or not, depending on how you like them). Try new flavor combos and spice these any way you like!
- Extremely easy to prepare
What’s on your plate for the MSU b-ball game tonight? Mr. EN is doing some pre-game dancing around the kitchen because we’re having pulled pork (Thank you Primal Roots Farm!) Instant Pot black beans, homemade applesauce, and these Crispy Parmesan Potato Wedges. I hope you like them as much as he does!
Need more schooling on different types of potatoes? Read this from the Kitchn.
Peace, love and good eats, from our empty nest to yours.
Trending in the EN Kitchen: Heinz Sriracha Ketchup
Mr. EN’s Take on This Recipe: “Fabulous. Try them with Sriracha ketchup.”
Crispy Parmesan Potato Wedges
Yield 2 servings
- 1 large or 2 medium eggs
- 2 medium Russet potatoes
- ½ cup grated parmesan cheese
- 2 tablespoons fresh parsley, chopped; or 2 tablespoons dried parsley
- 1 ½ teaspoons dried oregano
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ - ½ teaspoon ground cayenne pepper
- Preheat oven to 375ºF
- Scrub potatoes (leave skins on).
- Slice potato in half lengthwise, then cut each half lengthwise, into thirds or quarters to make wedges. Pat the wedges dry.
- Whisk egg in a small bowl until yolk and white combines.
- Combine remaining ingredients in a medium bowl.
- Coat each wedge in egg wash, then coat in dry mix, until entirely covered.
- Place on a greased baking sheet and bake for 20-30 minutes, depending on how thick your wedges are. Remove from oven when potatoes are tender when pierced with a fork and exterior is crispy.
- Allow to cool for 5 minutes before serving.