Roasted Potato Wedges | Cooking Italian with Joe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Preheat the oven to 475-500°F (246-260°C).

Wash and scrub the potatoes thoroughly.

Cut the potatoes into wedges by halving them, then cutting each half into two wedges.

In a large bowl, combine about 1/3 cup olive oil, 1 tablespoon dried rosemary, 1 teaspoon dried thyme, and 1/4 cup grated Parmesan Reggiano cheese.

Microplane or press 2 cloves of garlic and add to the bowl.

Add about 2-3 tablespoons of melted butter, a good heavy teaspoon of pink Himalayan salt, and a heavy teaspoon of fresh ground pepper to the bowl.

Chop a small handful of fresh parsley and add it to the mixture, reserving some for garnish.

Stir all the ingredients together until well combined.

Add the potato wedges to the bowl and gently stir to coat them evenly with the mixture.

Spread the potato wedges out on a baking sheet lined with parchment paper, ensuring they are in a single layer.

Sprinkle any remaining cheese and herbs over the wedges.

Place the baking sheet in the oven on the middle rack at 500°F (260°C).

Roast for about 25 minutes, flipping the wedges halfway through cooking.

After 15 minutes, check the wedges and flip them for even cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens