Saturday, September 19, 2009
Serve 4 prep 10 mins cook 50 mins
•1/4 cup Pamesan, grated
•1/2 teaspon garlic powder
•1/4 teaspoon paprika
•1/8 teaspoon cayenne (optional)
•Salt to taste
Coat with and Roast:
•3 russet potatoes, cut into 8 wedges each
•3 tablespoons olive oil, divided
•2 tablespoons chopped frsh parsley or dried parsely
1.Preheat oven to 475 degrees with a baking sheet inside
2.Combine Parmesan, garlc powder, paprika, cayenne, and salt in a small bowl.
3.Coat potato wedges with 1 tablespoon oil in a large bowl, then add Parmesan mixture, tossing to coat.
4.Remove baking sheet from the oven and coat with remaining oil.
5.Place wedges on the pan and roast until golden, 15 minutes per side.
6.Return fries to bowl and toss with parsley