Tasty Tuesday: Baked Garlic & Herb Potato Wedges
I love French Fries but don’t love the calories from the frying nor the work and mess involved. A couple of years ago I began making these Baked Garlic & Herb Potato Wedges. Initially I followed a recipe in a church cookbook that I have but over time the recipe kind of evolved into my concoction of the flavors we love. It’s a home-style fry kind of recipe that is as versatile as you want it to be. In the mood for cheese? Add some. Want some crunch? Throw on some bread crumbs. Really, no matter how you make them they’ll still be good.
Baked Garlic & Herb Potato Wedges
4 large baking potatoes (peeled or unpeeled)
1/3 c. butter, melted
2 cloves garlic, minced or 1/2 tsp. granulated garlic
1/2 to 1 tsp. salt
1/2 to 1 tsp. dried thyme
paprika (just enough to sprinkle over top)
Parmesan cheese (opt.)
Bread crumbs (opt.)
Grease 9×13 baking dish. Cut potatoes into 1/4 inch thick slices and overlap slices in baking dish. Brush with butter* then sprinkle with garlic, salt, thyme and paprika. If desired, sprinkle with Parmesan cheese and/or bread crumbs. Bake at 400° for 25 to 30 min. or until lightly browned.
* If you don’t have a pastry brush you can simply pour the butter into the baking dish and then put slices in dish and turn once to coat in butter. This is much more time consuming but it will work!Add a Comment