I LOVE POTATOES!!!! We usually have homemade french fries or oven baked potatoes as a side dish on Saturday nights, and it’s the part of the meal I look forward to most.
A few weeks ago, I tried an oven baked potato wedge recipe I saw on Pinterest by Easy Weeknight Recipes, and they’ve been requested every Saturday since! So tonight, I thought I might change up the recipe a bit.
My version of the recipe has been tweaked to increase the serving size and my own taste.
Ingredients:
- 7-8 yukon gold potatoes
- 1 small garlic clove, smashed
- 2 tbsp of butter, melted
- 2.5 tbsp of olive oil
- 2.5 tsp of salt
- 1.5 tsp of ground black pepper
- 2.5 tsp of garlic powder
- 2.5 tsp onion powder
- Juice from 1/2 a lemon, freshly squeezed
- 2 tsp of oregano
- 2 tbsp of Parmigiano-Reggiano cheese, shredded (optional)
- Fresh parsley, chopped, to garnish (optional)
- 1-2 rosemary stems
Preheat the oven at 400F – 425F. The temperature will vary depending on your oven; my parents’ have two ovens in the house and the older one can be used without preheating and cook at the required temperature, but their new oven requires a higher temperature for cooking and needs to preheat. So, know thy oven, or keep an eye on the potatoes.
Wash and scrub the potatoes and then pat them dry. Cut the potatoes in halves and then cut each half into four wedges, and place them in a medium to large bowl (the bowl has to be large enough to toss the potatoes after adding the rest of the ingredients).
In a medium skillet, add the olive oil, smashed garlic clove, and rosemary stem, and cook on medium-low heat for about 10 minutes. This will infuse the olive oil with the rosemary. Make sure the stem doesn’t burn. Remove the rosemary stem and add the butter until melted and stir together.
Pour the olive oil and butter mixture over the potatoes, and then squeeze the lemon juice into the bowl. Then add the dry ingredient. Add only one tbsp of Parmigiano-Reggiano cheese and leave the rest for later.
I usually pour half the contents and then toss the potatoes, and then repeat with the remaining ingredient.
Line a baking sheet with parchment paper and spread the potatoes evenly across. Bake for 35 minutes, and turn the potatoes half way through baking time.
Once out of the oven, add the remaining Parmigiano-Reggiano cheese and garnish with fresh parsley.
Bon appétit!