From the kitchen of One Perfect Bite...We're still at the lake, and since this our last night with friends, a special dinner seemed to be in order. The guys, who were suppose to be fishing, came back from ye old fishing hole with grass fed T-bone steaks instead of salmon. I can't help but wonder what kind of bait they used. At any rate, since the steaks would be grilled, that left the TWO burner range and small oven for preparation of what was suppose to be a special meal. These potatoes wedges are perfect to serve with plain grilled meat or poultry and they are simple to make. The potatoes, along with fresh sweet corn and a Caesar salad, could all be prepared in the small kitchen without straining the kitchen or the cooks and left time enough to make a blackberry shortcake for dessert. It was a lovely meal and the company was great, but now that the smoke is clearing from the valley, it is time for us to head home with grateful thoughts of friends who took in orphans of the storm. I do hope you'll give these gutsy potatoes a try. The recipe comes from a blog called Creme de la Crumb, which you can find here. I think you'll love them for their flavor and ease of preparation. They are especially good when served with a remoulade or green goddess-type dressing for dipping. Here is how they are made.
Italian-Style Potato Wedges...from the kitchen of One Perfect Bite courtesy of Creme de la Crumb
3-4 large russet potatoes, sliced into wedges
1/4 cup olive oil
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons Italian seasoning
1/4 cup shredded Parmesan cheese
optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping
1) Preheat oven to 375. Lightly grease a large baking sheet and set aside.
2) Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat.
3) In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
4) Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping. Yield: 4 servings.
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