Parmesan Potato Wedges

parmesan potato wedges

Ara us faré una pregunta existencial, i en funció del que respongueu podreu seguir endavant o us demanarem molt amablement que abandoneu aquesta pàgina.

Pareu atenció! La pregunta és: t’agraden les patates fregides?

Si la resposta és un sí rotund, felicitats! Seguiu llegint, que aquesta recepta és especial per a vosaltres. Si la resposta és que no, o bé sou una aranyeta de google que heu caigut a aquesta pàgina per indexar-la (en aquest cas, endavant! com si fossis a casa teva!), o bé sou un àlien. De fet no, jo crec que fins i tot un àlien respondria que sí. A no ser que fos un àlien fet bàsicament de patata; en aquest cas seria canibalisme, i això sol estar socialment poc acceptat. Així que, si sou àliens de patata com cal, que no voleu ser rebutjats per la vostra societat feculosa i patatil, sisplau deixeu de llegir aquesta pàgina. En tenim d’altres que no feriran els vostres sentiments ni els de la vostra comunitat. Moltes gràcies i disculpeu les molèsties.

La resta, tornarem a la qüestió que ens ocupava: les patates fregides. Hem quedat que a tots els que estem llegint això ens agraden les patates fregides. Tinguin la forma que tinguin, en qualsevol moment del dia, acompanyant qualsevol cosa. Sí, acceptem-ho, fins i tot com a plat únic. Són un valor segur per a sopars amb amics, sessions de cine, partits de futbol, reunions familiars i festes diverses, però, com tot, tenen un inconvenient: els qui n’hagueu fet per algun d’aquests esdeveniments més o menys multitudinaris haureu descobert que pelar, rentar, tallar i fregir patates per a molta gent, si no tens una fregidora industrial i un exèrcit d’ajudants, és un martiri.

Doncs bé, per alliberar-vos d’aquest suplici avui us proposo una manera més original, menys oliosa i, sobretot, mooolt més còmoda d’oferir als vostres convidats unes patates amb glamour.

parmesan potato wedges 2

Parmesan Potato Wedges

Servings: difficult to say. No matter what quantity you make, they’ll always want more! It’s like a magician’s vanishing act: Now there’s a truck load of potato wedges. No there isn’t. Houdini would be proud.

Prep time: about 1 hour

You will need:

  • 6 potatoes
  • 1/4 cup extra virgin olive oil
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 2 Tbsp parsley leaves, chopped
  • 1 cup Parmesan, grated

Preheat your oven to 230ºC. Wash your potatoes (the skin is staying on, so make sure you scrub them well) and cut them into wedges. Actually, the exact shape makes no difference whatsoever, so go ahead and cut them into any shape you like. Half moons, match sticks, orchids, panda bears, anything will do. Mine ended up looking like this:

parmesan potato wedges prep 1

Now place your cut up potatoes in a bowl and cover them with cold water. Let them stand for 15 min, then strain and dry with paper towels.

Place the salt, garlic powder, paprika, and black pepper into a large ziplock bag. Add potatoes and shake them like it’s 2013. You know the drill; Harlem Shake and all that.

 

Now add the olive oil to the bag and shake it all over again. You want your potatoes to be all nice and coated in spice and olive oil goodness.

 

Line a baking sheet with baking paper, then place the potatoes on it and bake for about 30-35 minutes, until they are all brown and cripsy. Because there really is nothing better than brown and crispy potatoes. Right? Wrong. Just wait for it.

While the potatoes are baking to brown and crispy perfection, place the chopped parsley and Parmesan in a large mixing bowl.

Now the magic begins. Place the potato wedges in the parsley-Parmesan mixing bowl and gently fold them in. You want the Parmesan to coat the potatoes. You know you do.

Serve it with ketchup, barbecue sauce, some homemade-style tomato sauce or whatever you want. Or you can do what I did: ditch sauces, just eat them on their own and let Parmesan be the king of the party!

Enjoy!

parmesan potato wedges 3

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3 thoughts on “Parmesan Potato Wedges

  1. Pingback: Three Cheese Stovetop Lasagna | May the cheese be with you

  2. Pingback: Crispy Cheddar Fish | May the cheese be with you

  3. Pingback: Crispy Zucchini and Corn Gnocchi | May the cheese be with you

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