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Preheat the Oven
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper or lightly grease it with olive oil.
Prepare the Potatoes
Boil the potatoes in salted water until tender, then peel them and cut them into wedges. You can also leave the skins on for added texture if preferred.
Season the Wedges
In a large bowl, toss the boiled potato wedges with olive oil, salt, black pepper, Provencal herbs, paprika, and dry garlic powder. Ensure the potatoes are evenly coated with the seasoning mix.
Prepare the Coating
In a separate bowl, combine the breadcrumbs, corn starch, and grated Parmesan cheese. Stir until well mixed.
Coat the Wedges
Gently toss the seasoned potato wedges in the breadcrumb mixture, making sure each wedge is well-coated with the crunchy mixture.
Bake the Potatoes
Arrange the coated potato wedges on the prepared baking sheet in a single layer. Drizzle a little more olive oil over the top for extra crispiness. Bake in the preheated oven for 25-30 minutes, or until the wedges are golden brown and crispy on the outside.
Garnish and Serve
Once baked, remove the wedges from the oven and sprinkle them with freshly chopped parsley. Serve hot, optionally with sour cream on the side for dipping.
Nutritional Information (per serving)
Calories: 300 kcal
Protein: 5 g
Fat: 15 g
Carbohydrates: 35 g
Fiber: 5 g
Sugar: 2 g
Sodium: 350 mg
Cholesterol: 15 mg
The Origins and Popularity of the Recipe
Potato wedges are a globally popular side dish, especially in Western and Mediterranean cuisines. This version, enhanced with Parmesan cheese and herbs, offers a deliciously savory twist on the classic. The use of Provencal herbs and garlic elevates the simple potato into a more flavorful and aromatic dish, perfect for pairing with meats, fish, or enjoyed on their own.
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