Parmesan Roasted Potato Wedges

If you know me well enough, you know that I HATE potatoes….baked or mashed that is. Roasted potatoes on the other hand, I absolutely LOVE! I think the mushy texture of baked or mashed potatoes are what get me. However, if there is something I can “crunch” on, like these crispy potatoes, I will love it.

I made these Parmesan Roasted Potato Wedges earlier this summer for girls night with my mom and sister. I served them with grilled chicken and fruit, and it was delicous. I think a steak or pork tenderloin would pair perfectly with this side dish as well.

As far as taste goes, the potatoes were great..soft in the inside, crispy on the outside! In my opinion, Parmesan cheese can make almost anything taste good. I’m also a huge fan of olive oil…its bold and delicious. The Italian herbs and seasoning added to a powerful yet wonderful flavor to these potatoes as they perfectly browned in the oven as they roasted at 450 degrees F.

Enjoy!

Toss potato wedges with olive oil, herbs, salt & pepper, and parmesan.

Bake for 40-45 minutes at 450 degrees F. tossing 3-4 times in between.

Enjoy!

Parmesan Roasted Potato Wedges
Ingredients
3 lbs Yukon Gold Potatoes (or whatever you have)
1/4 cup olive oil
1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon rosemary
1/2 teaspoon thyme
1 tablespoon parsley
1/4 cup parmesan cheese

Directions
1. Preheat oven to 450 degrees F.
2. Cut potatoes in half lengthwise, then 2 more times to create a ‘wedge.’ Toss with olive oil, herbs, salt & pepper, and parmesan.
3. Spread on a baking sheet and bake for 40-45 minutes, tossing 3-4 times in between.

Yield: 4-6 servings
How Sweet It Is

Sweet Potato Chips

As most of you know, I hate potatoes! Actually, let me rephrase that…. I hate mashed potatoes and baked potatoes. For some reason, I cannot get over their “mushy” texture. On the other hand, I love roasted and crispy potatoes. Brio Tuscan Grille has the absolute best crispy potatoes, in my opinion. I’ve shown you how to make Ina Garten’s Baked “Chips” using baking potatoes, olive oil, rosemary, and Kosher salt. Now I want to show you how to make Sweet Potato Chips.

Sweet potatoes, just like the name suggests, are much sweeter than their counterpart potatoes and have just recently become popular in burger restaurants as a healthier alternative to french fries. You can now order Sweet Potato Fries instead of traditional fries.

These Sweet Potato Chips are my sister’s recipe. She made them for us this past Mother’s Day Weekend and we all fell in love with them. My husband, who loves Baked Lays potato chips, said “I could eat these chips as my snack instead of the Baked Lays.” I loved them so much that made them the next day at my own house. I must say, I almost ruined them by adding too much olive oil, though. When you do that, your sweet potatoes have too much moisture, thus they never crisp up in the oven. If this does happen to you, transfer your potatoes to a clean, ungreased baking sheet, increase the oven temperature to 450 degrees F, and increase the baking time by 5 or 10 minutes. Watch them, though, so you don’t end up with blackened sweet potato chips.

Enjoy! I hope you like them as much as I do. Don’t forget to be generous with your Kosher salt….it really adds the salty flavoring you would expect in a chip.

Sweet Potato Chips
Ingredients
2 sweet potatoes
Olive oil for drizzling (use sparingly)
Kosher salt, a generous amount

Directions
1. Preheat oven to 400 degrees F. Scrub and peel potatoes. Slice into 1/8-inch chips or rounds.
2. Place potatoes on baking sheet. Drizzle, sparingly, with olive oil. If you overdo it, you will have mushy rather than crispy potatoes.
3. Bake for 15 minutes then, using a spatula, flip over each potato onto their other side. Bake for another 10-15 minutes. Potatoes should be crispy, and slightly browned.

Yield: 2-3 servings

Baked “Chips”

These are the only way that I will eat a potato. Most of you who know me know that I hate mashed or baked potatoes!!! The mushy texture is too much for me to handle and you should see my face when I eat them! Therefore, I will only eat oven-roasted potatoes because they are crispy. This recipe is quite good and comes from the “Barefoot Contessa Family Style” cookbook by Ina Garten. By the way, these go great with steaks, grilled chicken, pork tenderloin, or fish. Enjoy!

Cut potatoes in half lengthwise, then cut each half into thirds lengthwise.

Sprinkle with olive oil, salt, pepper, garlic and rosemary leaves.

Bake at 400 degrees for 30-35 minutes, turning to other side after 20 minutes.

Baked “Chips”
Ingredients
4 large baking potatoes, unpeeled
4 tbsp olive oil
1 1/2 tsp kosher salt
3/4 freshly ground black pepper
1 tsp minced fresh garlic
1 tsp minced fresh rosemary leaves

Directions
1. Preheat oven to 400 degrees.
2. Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You’ll have six long wedges from each potato.
3. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with one cut side down.
4. Bake the potatoes for 30 to 35 minutes, turning to the other side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve immediately.

Serves: 6