Serving Suggestions:
Serve the crispy wedges as an appetizer with the roasted pepper tomato sauce as a dip.
Pair with grilled chicken or steak for a hearty side dish.
Garnish with fresh parsley and extra Parmesan for added flavor.
Serve with a side of sour cream or Greek yogurt for additional dipping options.
Pair with a green salad for a lighter meal.
Cooking Tips:
Boil first for softness: Boiling the potatoes before baking helps achieve a soft interior and a crispy exterior.
Dry the potatoes well: Ensure the potatoes are well-dried before baking to prevent sogginess.
Add spice to your taste: Adjust the amount of paprika, pepper, or garlic powder to suit your taste preferences.
Use parchment paper: Lining the baking sheet with parchment paper helps prevent the wedges from sticking and aids in even browning.
Blend sauce to your liking: For a chunkier sauce, pulse the blender a few times instead of blending until completely smooth.
Nutritional Benefits:
High in fiber from the potatoes, which helps with digestion.
Rich in vitamin C from the red peppers, which supports immune health.
Antioxidants from the cherry tomatoes, which may help reduce inflammation.
Protein and calcium from the Parmesan cheese, supporting bone health.
Healthy fats from olive oil, which contribute to heart health.
Dietary Information:
Vegetarian-friendly as it contains no meat products.
Gluten-free option: Substitute breadcrumbs with gluten-free breadcrumbs.
Can be made vegan by omitting Parmesan or using a vegan cheese alternative.
Nut-free making it safe for those with nut allergies.
Low sugar as there is no added sugar in the recipe.
Nutritional Facts (per serving):
Calories: 250
Protein: 5g
Carbohydrates: 30g
Fat: 12g
Fiber: 4g
Sugar: 3g
Storage:
Refrigerate: Store leftover potato wedges and sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheat: Reheat the potato wedges in an oven or air fryer at 180°C (356°F) until crispy.
Freeze: The sauce can be frozen in a freezer-safe container for up to 3 months. Thaw in the fridge and reheat before serving.
Why You’ll Love This Recipe:
Crispy and flavorful: The combination of cornstarch, breadcrumbs, and Parmesan ensures perfectly crispy wedges.
Easy to make: Simple ingredients and easy steps make this recipe accessible for all skill levels.
Perfect pairing: The roasted pepper tomato sauce complements the wedges, adding tanginess and richness.
Versatile: Serve as a snack, side dish, or appetizer to suit any occasion.
Healthy twist: Baked instead of fried, making it a healthier option for crispy potatoes.
Conclusion:
These Crispy Parmesan Potato Wedges with Roasted Pepper Tomato Sauce are the ultimate comfort food, combining tender-on-the-inside, crispy-on-the-outside wedges with a delicious homemade dipping sauce. Whether you’re making them for a weeknight dinner, a game-day snack, or a special occasion, they’re sure to impress. Give them a try and enjoy a flavorful, crispy bite with every dip!
Frequently Asked Questions:
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used for a sweeter and healthier alternative. Adjust the cooking time as needed.
How do I make the wedges extra crispy?
Ensure the potatoes are completely dry before baking and do not overcrowd the baking sheet.
Can I make this recipe ahead of time?
Yes, you can boil and season the potatoes ahead of time. Bake just before serving to ensure maximum crispiness.
Is there an alternative to Parmesan cheese?
You can use Pecorino Romano or a vegan Parmesan substitute for a similar flavor.
Can I skip the cornstarch?
Cornstarch helps make the wedges crispier, but you can skip it or substitute it with all-purpose flour if needed.
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