Roasted Potato Wedges with Parmesan

Crisp on the outside, creamy on the inside

If you are looking for an easy way to make the humble potato into something special, try this.  

A very hot oven (450 degrees) creates a nicely browned exterior while keeping the interior soft.  A dusting of Parmesan at the end creates a beautiful crust.

Potatoes are good for you, especially if you eat the skin.  They are packed with nutrients and minerals.  

What's bad for you is eating them fried or as potato chips.  Roasting them is an excellent way to develop flavor without the grease.  fyi - The average potato has about 110 calories.

---Barbara

Roasted Potato Wedges with Parmesan

1 red potato per person

olive oil

salt and pepper

garlic powder

dried French thyme

grated or shredded Parmesan

Preheat the oven to 450 degrees.

Rinse the potatoes and remove any eyes (dark spots).

Slice the potatoes in half lengthwise, then cut crosswise, into 1/2 inch wedges.

In a bowl, combine potato slices, a little olive oil, toss, season with salt and pepper, sprinkle a generous amount of garlic powder, and French thyme, and toss again until evenly coated.

Use a heavy baking sheet, and grease it with olive oil.  Place each slice of potato face down in the oil, in one layer, without overlapping.  

Place in the hot oven, 450 degrees, and roast for 30 minutes total.  You can flip the slices over after 15 minutes, or just leave them as is.  For the last 5 minutes, bring the pan out of the oven, and sprinkle the slices with Parmesan.  Return to the oven, and finishing roasting until the potatoes are evenly browned, and the cheese is not burnt.  

Use a stiff spatula to remove the wedges, scraping up any cheesy bits in the roasting pan, and adding them to the serving dish.  

---Barbara