ROASTED POTATO WEDGES
Yukon gold potatoes are used here but you can use your favorite. For an extra treat, add coarse chopped onion or a few peeled and sliced shallots to roast as well.
Serves 4
4–5 large Yukon gold potatoes, washed, unpeeled 4 Tbsp. extra virgin olive oil 4 garlic cloves, minced 1/2 tsp. Mexican oregano 1 tsp. white pepper, freshly ground 1 tsp. sea salt 1/4 cup Parmigiano Reggiano, grated fine
1. Preheat the oven to 450 dgrees F. 2. Cut the potatoes in half lengthwise, then cut again, each piece in thirds lengthwise. Place the potatoes in a large bowl. Mix together, the olive oil, garlic, oregano,and white pepper. Pour the ingredients over the potatoes and toss until evenly covered. Spread the potatoes in a single layer on a baking sheet. 3. Bake the potatoes for 15 minutes and then turn each piece and shake Parmigiano over the top. Bake another 15 minutes or until browned and crisp outside. Sprinkle lightly with the sea salt while hot and serve.
© 2015 Larry Noggle • www.peppahead.com
Serves 4
4–5 large Yukon gold potatoes, washed, unpeeled 4 Tbsp. extra virgin olive oil 4 garlic cloves, minced 1/2 tsp. Mexican oregano 1 tsp. white pepper, freshly ground 1 tsp. sea salt 1/4 cup Parmigiano Reggiano, grated fine
1. Preheat the oven to 450 dgrees F. 2. Cut the potatoes in half lengthwise, then cut again, each piece in thirds lengthwise. Place the potatoes in a large bowl. Mix together, the olive oil, garlic, oregano,and white pepper. Pour the ingredients over the potatoes and toss until evenly covered. Spread the potatoes in a single layer on a baking sheet. 3. Bake the potatoes for 15 minutes and then turn each piece and shake Parmigiano over the top. Bake another 15 minutes or until browned and crisp outside. Sprinkle lightly with the sea salt while hot and serve.
© 2015 Larry Noggle • www.peppahead.com