Tuesday, November 8, 2011

Last week I posted the recipe for the sloppy joe's in this picture with the promise of posting the recipe for the parmesan potato wedges.  In the meantime, I got a request for my chicken pot pie recipe which interrupted my recipe post.  Well, today is the day.  I didn't take a picture of just the potatoes, so I had to reuse the picture from last week.  Sorry.  I'll try to remember next time.  

The first time I had these potatoes was at a Christmas party given by my boss at the time back in the early 90's.  I will tell you they really are super pungent when they bake!  If you don't like the smell of parmesan -  do NOT let that stop you from making these delectable potato wedges.  My husband is not a fan of parmesan cheese for the most part, but he loves these!  He doesn't even complain about the smell when they are baking.  I am not trying to discourage you here, just giving you a heads up. Here is the "recipe" if you can call it that they are so super easy to do.


Russet potatoes, allow at least one whole potato per person
1 stick butter, melted (this is to start)
1 cup grated Parmesan Cheese (like Kraft, the kind in a shaker container.  You will need more depending on how many potatoes you do.  Same with the butter)

 You will want to allow one medium to large potato per person.  Scrub each potato.  Leaving the skin on, cut each potato in half long wise.  Place each potato half cut side down and cut each half in half so you have 4 wedges.  You need no salt because the butter and parmesan cheese are salty.

I melt the butter in a corning ware dish in the microwave.  Put at least 1 cup grated parmesan cheese in another corning ware dish.  ( I like to use the square corning ware dishes because it makes it easy to roll the potatoes without making a mess.)   Take a potato wedge, roll all sides in melted butter, then roll all sides in the parmesan cheese covering as much surface as possible.  Place each wedge side by side on a baking sheet leaving about 1 inch between each potato wedge.  Add more parmesan cheese to the dish if you run out before you are finished, same with the butter.  When the baking sheet is full, place in a 350 degree oven and bake until potatoes are brown and soft when pierced with a fork - about 30 minutes.  Remove the baking sheet from the oven and using a spatula, remove them from the baking sheet to a serving tray or plate.  You may want to place a bowl of heated marinara sauce with them for dipping.  These are DEE- licious!

This is a great recipe for a party where you are serving finger foods, as a side with burgers or sloppy joe's, or just plain good by themselves!  They are also great to take when you need a "dish" for a potluck.  They do reheat, but do it in the oven.  The parmesan gets kind of gooey if you do it in the microwave.  I think they are much better crisp, but that is up to you.

As I have said before, I have never met a potato I didn't like and these are spectacular!  It's so nice to have something besides french fries, mashed potatoes - you know the same old, same old.  Give this easy recipe a try.  Parmesan cheese, butter and potatoes all brown and crispy?  Oh yes!!  Enjoy.

Everyday Donna

Things to Remember:

I love my friends neither with
my heart nor with my mind.
Just in case heart might stop, Mind can forget.
I love them with my soul.
Soul never stops or forget...
Rumi ♥

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