Description
These oven baked Potato Wedges are potato perfection.Crispy, flavorful, seasoned with Italian Pecorino cheese, spices & garlic. Roasted till perfectly crisp. You'll never want frozen fries again!
Ingredients
- Russet potatoes ( rinsed)- 5 medium
- Olive oil- 4 tbsp
- Pecorino Romano cheese, grated*- 1/4 cup ,plus 2 tbsp for sprinkling
- Garlic cloves ( minced)- 4-5
- Italian spice mix ( dry rosemary, thyme, salt) - 1 tbsp
- Paprika- 1 tsp
- Black pepper- 1 tsp
- Salt - to taste
- For garnish
- Freshly chopped parsley- 1 tbsp
Instructions
- Preheat your oven to 200 C or 400 F with the rack in the middle of the oven.
- Put the potatoes on the chopping board & cut each potato into 8 wedges: first, cut each potato in half lengthwise, then cut each half in half lengthwise , and then cut each half in half lengthwise. If they cut evenly, they are gonna be cooked evenly.
- Place a large lined with parchment paper (foil) baking tray into the oven to get extremely hot.*
- In a large bowl combine all the ingredients except potatoes. Mix well. Now you can transfer the marinade into a large zip lock bag , add the potatoes and toss well or just put the potatoes into the bowl with spices and mix well with your hands to coat. Set aside for 10 minutes to absorb all the flavors.
- Roast potatoes 20 minutes in the oven at 200 C or 400 F, turn them after 20 minutes & increase the temperature to 220 C / 430 F. Roast another 10 minutes that both sides get crispy golden brown.
- Serve with ketchup, tomato chatney or garlic sauce.
Notes
*Parmesan cheese is made from cow's milk, Pecorino is sheep’s milk cheese. Pecorino is saltier and tangy than Parmesan cheese & I should say it goes much better with potato wedges.
* The potatoes won't stick & will be crispy
- Prep Time: 10
- Cook Time: 15
- Category: Healthy snacks/Vegan
- Cuisine: International
Nutrition
- Serving Size: 100 g
- Calories: 129 kcal
- Sugar: 0.3 g
- Sodium: 49 mg
- Carbohydrates: 25.46 g
- Fiber: 2 g
- Protein: 2.7 g