Based on what region you are from you may call these Jo-Jo’s, Kartoffelspalten or or just plain potatoes. Over where I’m from we call them potato wedges, and they have always been my weakness. A study done by USC anthropologist John Allen has found that loving crunchy food dates as far back as 60 million years ago when that type of sound meant freshness.
So maybe I’m just a victim of my evolutionary psychology, but regardless, the potato wedges are just so tasty, I can’t help but crave them. So when I found this Baked Garlic Parmesan Potato Wedges recipe from Tiffany, a self taught cook and photographer, I just lost it.
Just one look at the photos and my mouth was watering with delight. I could just taste all the crunchy little bits of cheese and garlic flavoring. The beauty of it all is that the recipe isn't hard to make, and you could whip up a batch of these in 45 minutes. What’s also great about potato wedges is that it’s easy to share which can only mean they are perfect party food.
1 Large Bowl
1 Small Bowl
4 Large Russet Potatoes
4 Tablespoon of Olive Oil
2 Teaspoon of Salt
2 Teaspoon of Garlic Powder
2 Teaspoon of Italian Seasoning
Half a cup of Parmesan Cheese
1. Lightly grease the baking sheet with some olive oil then set it aside
2. Preheat the oven to 375 degrees
3. Cut your potatoes into wedge slices and place them into the large bowl. Then you will add the 4 tablespoons of olive oil, half a cup of parmesan cheese and toss to coat.
4. In the small bowl add salt, garlic powder and italian seasoning, mix them with a whisk then sprinkle the mixture on top of the wedges. Toss everything one more time to make sure the ingredients are evenly spread.
5. Add the wedges onto the baking sheet with the skin side down, then place it in the oven for 25-35 minutes until they are golden brown.
6. Once done baking, sprinkle some chopped parsley grab a cup of blue cheese and enjoy.
You can find more of Jillians Recipe at her website lecremedelacrumb.com.