The following recipe for Parmesan-Thyme Roasted Potato Wedges is from SurvivalBlog reader Ellen H..
Ingredients
- 5 large potatoes washed and sliced into wedges. (Leave the skins on.)
- ½ cup Parmesan cheese, grated
- ⅓ cup extra virgin olive oil
- 2 tbsp lemon juice
- 2 sprigs of fresh thyme leaves from your garden. (Or substitute ½ teaspoon of dried thyme.)
- 2 cloves garlic, minced (or less, to taste)
- salt (to taste)
- pepper (to taste)
Directions
- Pre-heat your oven to 325 F.
- Slice potatoes into wedges
- Spread potatoes in a greased 9×13 inch pan.
- In a bowl, whisk together the remaining ingredients. Pour over potatoes.
- Place the pan in your oven.
- Bake for 45 minutes, turning at least twice during the cooking process.
SERVING
Serve them hot!
STORAGE
These lose their crispiness if stored. But leftovers are okay to refrigerate for up to 48 hours. Expect a huge loss of their proper texture if frozen and reheated.
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