Parmesan & Garlic Roasted Potato Wedges
If you were asked what blokes talk about in the pub you would expect the answer to be either sport, cars or politics. Actually we may briefly touch on any of those subjects, but more often than not we are talking about food. Not only do we talk about burgers, Sunday roasts, kebabs and curry, it would not be unusual to hear us to be talking about curing our own bacon, our recent experiments with hedgerow infusions, pickling or game pies.
Recently a friend of mine Chris had been experimenting with a recipe and decided that it was so good, it was worthy of sharing on Facebook. I’m glad he did. I was impressed, my mouth started watering and asked if he wouldn’t mind me sharing it with you on my blog. In fact this is the perfect snack that would go very well with a pint!
Ingredients
- 4 tbsp olive/vegetable/sunflower/canola oil
- 4 medium sized potatoes
- 100g Parmesan cheese
- Pinch of salt
- 2 tsp dried herbs (such as Oregano/Basil/Thyme/Rosemary)
- 2 tsp garlic powder
- 2 tsp Paprika
- Chopped parsley or coriander (optional)
- Sour Cream
Method
Cut the potatoes into wedges and place them into a bowl. Add the oil and toss well to coat the wedges all over. Add all the other ingredients and again toss to coat all the wedges evenly.
Place the wedges skin side down on a baking tray and cook for 35-45 minutes at 180 degrees Celsius until crisp and golden brown.
Once cooked sprinkle with the chopped parsley or coriander if desired. Serve with sour cream.
Inspired by Tiffany at Creme de la Crumb
