These big old potato wedges have all the taste, texture, and deliciousness of fried fries – but without all the mess. Kids love ’em, Teens love ’em, and adults come running (just ask my friend Jyl, who I shared this recipe with over the summer).
I don’t know many people who don’t love potatoes. They’re filling, fairly inexpensive, and I can come up with a hundred delicious ways to prepare them off the top of my head.
My biggest problem is choosing just one!
I had an epiphany when I was in my early twenties though. I went out to eat with a friend and when she placed her order she ordered a steak with french fries AND baked potato! I looked at her with wide eyes and said “You mean you can do that?” She laughed at me, much like I would laugh at the same question nowadays.
We realize we live in a free country until we come to the food dictators.
So often I’ll post a photo of a plate that has say, mashed potatoes, corn, and a piece of chicken on it and someone will inevitably chime in with “I don’t see anything green on that plate!” which is COMPLETELY wrong because whenever I have a meal with no green vegetables I ALWAYS make sure to put them on one of my corelle spring blossom plates so that the ENTIRE plate is edged around with little green flowers.
How could you not see that?
In all seriousness though, I understand what we were taught in Home Ec but contrary to popular belief, you do not have to eat the entire food pyramid in one sitting. If you did, settle in for milk, fruit, vegetables, meat, rice/pasta, fortified bread, oil/fat, and a vitamin supplement.
Instead of choking all of that down in one sitting, if something in your heart just dies when you don’t see a green vegetable on your supper plate, just eat a salad for lunch – then hold onto that memory while you dig into some corn and potatoes, or better yet, potatoes and potatoes!
You’ll need: 3 Medium to large baking potatoes, Salt, garlic powder, butter (or margarine), and Parmesan cheese.
For the Parmesan, I use that powdered kind that you find near the spaghetti sauces and such that isn’t refrigerated.
For the Salt, I’m using sea salt but you can use kosher salt or even regular table salt if you like, no worries.
Mix up your parmesan, garlic powder, and salt in a shallow dish.
Cut each potato into 8 long wedges.
Then set up a station with melted butter in a dish, topping mixture in a dish, and your potatoes along with a baking sheet that you’re going to cook them on.
Dip each potato wedge in melted butter on all sides…
Then roll the cut sides in the parmesan mixture.
That’s right, just cut sides. The side with the skin on it doesn’t need to be coated.
Place all of those on a baking sheet and bake at 375 for 30-40 minutes, or until they are good and tender and nicely browned.
These incredibly flavored fries are perfect with just about anything, or on their own! When I photographed this recipe I had them with my Meatloaf Burgers.
- Parmesan Oven Fries
- 3 Medium Potatoes
- 4 tablespoons (1/2 stick) butter or margarine, melted
- ⅓ cup grated parmesan
- ¾ teaspoon salt
- ¾ teaspoon garlic powder
- Wash potatos and cut each one into 8 spears.
- In a shallow dish, combine parmesan, garlic powder, and salt in a bowl. Dip sides of cut spears into melted butter on all sides, then dip just cut sides into parmesan mixture.
- Arrange in a single layer, skin side down, on a baking sheet. Bake at 375 for 30-40 minutes, or until potatoes are tender and browned.
“Be soft. Do not let the world make you hard. Do not let pain make you hate. Do not let the bitterness steal your sweetness. Take pride that even though the rest of the world may disagree, you still believe it to be a beautiful place.”
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