Manageability – As Expected.
I’m not even going to waste your time with some stupid joke about these potato wedges. You got everything with these “extra crispy” baked garlic parmesan potato wedges by Eat Well 101. You got plenty of zesty garlic flavoring, you got tangy parm that compliments that zest. You even got this DELICIOUS cheese dip along side that brings a little heat with these wedges. You got everything you could want. Everything except “extra crispy”.
Try as I might (and trust me – I might), I could not get these wedges to crisp in the oven. I even roasted them an extra 7 minutes and broiled them, but they still refused to stiffen. [INSERT SEX JOKE HERE] Anyway, if you’re really interested in having crispy wedges, I suggest throwing them in an air fryer and wait for the ding. Either way, these are still really tasty. And the cheese dip is dynamite. It’s basically pico mixed with hot sauce and melted white cheddar. Keep it when you’re done with the wedges and eat it with some tortilla chips.
As far as the recipe, it’s just about exactly what you might expect for potato wedges.
Ingredients
- 1 lb (3 to 4) russet potatoes with skin on
- 2 tablespoons olive oil
- 1 cup Parmesan (“shakey cheese”)
- 1/2 teaspoon fresh cracked black pepper
- 1 tablespoon minced garlic (or dried garlic)… Or minced dried garlic I guess.
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- Fresh parsley, chopped for garnish
Cheese Dip
- 2 cups shredded white cheddar
- 1 teaspoon cornstarch
- 1 cup evaporated milk. Which I don’t understand. If it’s evaporated, shouldn’t it be gone?
- 1 tomato, seeded and diced
- 1 Jalapeño, seeded and diced
- 1/2 red onion, finely chopped
- Hot sauce, to taste
Directions
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
2. Rinse and pat potatoes dry. Cut in wedges and place in a large bowl. Drizzle with olive oil and toss to coat well 🧥.
3. In a small bowl whisk together Parmesan, salt, pepper, garlic, and Italian seasoning. Sprinkle potato wedges with the cheese and seasoning mixture and toss to 🧥.
4. Place potato wedges on the prepared baking sheet in a single layer. Bake for 25 minutes until fork-tender and golden.
5. In the meantime, toss cheddar cheese and cornstarch in a medium heatproof bowl. Pour evaporated milk over and cook in microwave on high for 1 minute. Whisk and continue to heat in 30-second increments, whisking in between, until cheese is melted and smooth – about 2 minutes total. Stir in hot sauce if using, and stir to combine. Add tomato, red onion and jalapeño, stir, and set aside.
6. When potatoes are done, remove from oven, and sprinkle with freshly chopped parsley. Transfer to a serving platter and serve along with the cheese dip.
7. Mmm, tasty.