Parmesan Romano Potato Wedges Food

PARMESAN-ROMANO POTATO WEDGES

Steps:

• Preheat oven to 425°. Cut each potato lengthwise into eight wedges; place in a large bowl. Add oil, garlic, thyme and 1/4 teaspoon seasoned salt; toss to coat., With a slotted spoon, transfer potatoes to two greased baking sheets. Set oil mixture aside., Roast 30 minutes, turning once. Return potatoes to oil mixture. Sprinkle with 1/2 cup cheese and parsley; toss to coat. Return potatoes to baking sheets. Roast 10-15 minutes longer or until golden brown and tender. Sprinkle with remaining cheese and seasoned salt.

POTATO WEDGES RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Thoroughly wash potatoes, cut in half, and slice into wedges.
• Toss wedges in olive oil and seasonings.
• Place on a baking sheet, skin side down.
• Bake 40-50 minutes.
• Enjoy!

BAKED GARLIC PARMESAN POTATO WEDGES RECIPE BY TASTY

Steps:

• Slice the potatoes into wedges.
• Place potato wedges in a large bowl. Drizzle olive oil and toss to coat. Sprinkle potato wedges with shredded cheese and toss again.
• In a small bowl, mix salt, Italian seasoning, garlic powder, and paprika. Sprinkle seasoning onto potato wedges and toss to coat.
• Place potato wedges on a baking sheet with skin-sides-down.
• Bake for 40 minutes at 400˚F (200˚C ) until potatoes are fork-tender and golden.
• Enjoy!

PARMESAN-ROASTED POTATOES

Steps:

• Heat oven to 220C/fan 200C/gas 7. Place the potatoes into a pan of salted water, bring to the boil and simmer for 2 mins exactly. Drain well and toss in a little of the oil to coat.
• Stir the flour, parmesan, herbs and nutmeg together in a dish with a small pinch of salt and toss the potatoes in the mix until evenly coated. Heat a good layer of oil in a shallow, non-stick roasting tray on a hob or in the oven, then carefully add the potatoes to the tray. Turn the potatoes to coat them in the oil and roast for 40 mins, turning once. If they feel like they are sticking to the pan, don't move them, just leave them for the full time. Roast until golden brown and crisp, and serve straight away.

PARMESAN POTATO WEDGES

Steps:

• Preheat oven to 400°. Mix first 5 ingredients., Cut each potato lengthwise into 8 wedges; place in a parchment-lined 15x10x1-in. pan. Spritz with cooking spray; sprinkle with cheese mixture. Bake until tender, about 30 minutes.

PARMESAN POTATOES

Steps:

• Preheat oven to 350* Melt butter in 9 x 13 inch pan.
• Mix flour and parmesan cheese in large plastic bag.
• Shake a few potato cubes in bag at a time and put into buttered pan.
• When done shaking all potatoes and placing them in the pan, Bake for 1/2 hour.
• With spatula turn potatoes over and bake another 1/2 hour.

{GRILLED} BLACK PEPPER PARMESAN POTATO WEDGES

Steps:

• Preheat oven to 425 degrees and line a baking sheet with parchment paper.
• Cut each russet potato into eight wedges (32 wedges total) and pat dry with a paper towel.
• Place all potatoes in an even layer on the baking sheet (they can be split up into two sheets if there is not enough room on one), and drizzle with olive oil and sprinkle with just a bit of sea salt.
• Sprinkle freshly ground black pepper (starting with 2 tsp and adding the last one if desired) and parmesan cheese over wedges and gently toss to combine.
• Bake for 10 minutes on one side, then flip potatoes over and cook for 10 minutes on the other side (this softens the potato so that it can be grilled to perfection).
• Once the potatoes have baked for 20 minutes, grill potatoes over medium heat for 2-3 minutes on each side, or until they have nice grill marks on each side.
• Sprinkle with parsley and more cheese if desired!
• Enjoy!

BAKED GARLIC PARMESAN POTATO WEDGES

Steps:

• Preheat oven to 375. Lightly grease a large baking sheet and set aside.
• Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. 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.
• 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.

GARLIC PARMESAN POTATO WEDGES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. Sprinkle potato wedges with Parmesan cheese and toss again.
• Mix Italian seasoning, garlic powder, paprika, and salt together in a small bowl. Sprinkle over the wedges and toss to coat. Arrange wedges skin-side down on a rimmed baking sheet.
• Bake in the preheated oven until fork-tender and golden, about 40 minutes.

CHEESY AIR FRYER POTATO WEDGES

Steps:

• Place a piece of parchment paper on the bottom of the AirFryer basket.
• Scrub the potatoes clean and slice them into 1/2 inch thick wedges.
• Whisk the eggs in a shallow dish (I used a pie plate). Combine the flour in a second dish then combine the cheese and seasonings in a third dish.
• Toss the potato wedges around in the flour then transfer them to the egg mixture and coat them completely with the egg.
• Transfer them to the cheese mixture and press the cheese onto the potato wedges.
• Place 8 to 10 wedges in the AirFryer basket in a single layer (you will need to work in batches). Close the basket and cook for 12-14 minutes at 400°F. When they finish cooking set them on a serving platter and repeat with the rest of the potato wedges.

BAKED GARLIC PARMESAN POTATO WEDGES

Steps:

• Preheat oven to 400 degrees. Spray an 18 by 13-inch baking sheet with non-stick cooking spray.
• Scrub and rinse potatoes. Cut each potato in half then cut into fairly large wedges (about 8 total per potato). Place potatoes on baking sheet.
• Drizzle with olive oil, sprinkle evenly with parmesan, rosemary, garlic powder and season with salt and pepper (about 1 tsp salt 1/4 tsp pepper). Toss lightly. Then spread into an even layer, laying potatoes on one cut side.
• Roast in preheated oven for 30 - 35 minutes, turning potatoes to opposite cut side halfway through. Broil during last 1 - 2 minutes to crispen them up more.
• Sprinkle with a few more tablespoons parmesan and the parsley. Serve warm.
• For the sauce: Whisk together all ingredients in a small bowl. Serve with potato wedges.
• *I've tested these with both fresh garlic and garlic powder and I prefer the garlic powder because it doesn't develop that slightly bitter taste from being cooked at such a hot temperature for so long. If using fresh garlic, I recommend tossing it with a tiny bit of olive oil and waiting until halfway through to add it.
• Recipe source: Inspired by Ina Garten and The Chunky Chef

BAKED POTATO WEDGES

Steps:

• Preheat the oven to 400 degrees F.
• Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. 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 1 cut-side down.
• Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve.

PARMESAN AND GARLIC BAKED POTATO WEDGES

Steps:

• Place the potato wedges in a large pot, and add in the water, vinegar, and 1 tablespoon salt. Press down on the potatoes gently to make sure they're all submerged. Bring the pot to a gentle boil and continue to boil the potatoes for 10 minutes. Drain and pat the potatoes dry with paper towels. Set aside.
• Preheat oven to 400 degrees F.
• Set the butter on a large baking sheet. Transfer the baking sheet to the oven and allow the butter to melt as the oven preheats. Once the butter has fully melted, carefully remove the baking sheet from the oven.
• Sprinkle parmesan cheese evenly on top of the baking sheet. Do the same with the garlic.
• Place the potato wedges on top of the garlic and cheese layer, so that one of the skinless sides is touching the cheese. Bake for 45 minutes, or until the potatoes are lightly golden and the cheese has browned.
• As the potatoes cook, combine the parsley, lemon zest, salt and pepper in a small bowl and mix. Set aside.
• Let the potatoes sit for 5 minutes. This ensures that the cheese will stick to the potatoes instead of ripping off and staying on the pan. It's very important to leave them be so they can set.
• Using a metal spatula, break apart the cheese in-between each wedge and lift the baked cheese and wedges from the baking sheet. Plate and then sprinkle with the parsley mixture.
• Serve warm with marinara, ranch, or sauce of choice for dipping.

PARMESAN POTATO WEDGES

Steps:

• Layer the potatoes, onion, oregano, salt, pepper, and butter in a crockpot.
• Cook on high in the crockpot for 4 hours, or on low for 7 hours.
• Place on a serving dish and sprinkle with cheese.

PARMESAN-CRUSTED POTATO WEDGES

Steps:

• Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
• In a shallow dish, combine bread crumbs, Parmesan cheese, Italian seasoning, garlic powder, paprika, and salt; mix well.
• Dip potato wedges into melted butter then in bread crumb mixture, coating completely. Place on prepared baking sheet.
• Bake 20 to 25 minutes, or until golden and crispy, turning halfway through cooking.