These Crispy Parmesan Potato Wedges are seasoned to perfection with a blend of spices and finished with Parmesan cheese for extra flavor. Paired with a deliciously simple Roasted Pepper Tomato Sauce, they make the perfect appetizer or side dish. The combination of crispy potatoes and flavorful sauce is sure to please any crowd!
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 4-6
Ingredients:
For the Potato Wedges:
1 kg potatoes, cut into wedges
1 tablespoon salt
2-3 tablespoons olive oil
3 tablespoons breadcrumbs
2 tablespoons cornstarch
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon garlic powder
40g Parmesan cheese, grated
Fresh parsley, chopped, for garnish
Salt, to taste
For the Roasted Pepper Tomato Sauce:
1 onion, chopped
2 tablespoons vegetable oil
2 red peppers, chopped
1 cup cherry tomatoes, chopped
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
2 tablespoons tomato paste
Directions:
For the Potato Wedges:
Boil the potatoes: Place the potato wedges in a large pot, fill with water, and add 1 tablespoon of salt. Bring to a boil over medium-high heat, then let cook for 12 minutes, until just tender.
Dry the potatoes: Drain the potatoes and pat them dry with a paper towel to remove excess moisture.
Season the potatoes: Preheat the oven to 200°C (392°F). In a large mixing bowl, add the dry potato wedges, olive oil, breadcrumbs, cornstarch, paprika, black pepper, oregano, and garlic powder. Mix thoroughly to ensure the potatoes are evenly coated.
Add Parmesan and parsley: Grate 40g of Parmesan cheese over the potatoes and add the chopped parsley. Mix again to combine.
Bake the potatoes: Line a baking sheet with parchment paper. Arrange the potato wedges in a single layer and bake for 20 minutes or until crispy and golden brown.
Finish: Once baked, remove from the oven, season with additional salt if needed, and garnish with fresh parsley.
For the Roasted Pepper Tomato Sauce:
Cook the onion: Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and fry for 2-3 minutes until softened.
Add peppers and tomatoes: Add the chopped red peppers and fry for an additional 2-3 minutes. Add the chopped cherry tomatoes, salt, paprika, and garlic powder.
Simmer with tomato paste: Stir in the tomato paste, cover the skillet, and let the mixture cook for 10 minutes until the vegetables are tender.
Blend the sauce: Transfer the mixture to a blender and blend until smooth. Adjust seasoning to taste.
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