Russet Potato Wedgies:
4 Large Russet Potatoes- peeled & cut into wedges
3 cloves of fresh garlic
1/2 cup of olive oil
1 box of Planko bread crumbs
1/2 cup of Parmesan cheese
1 teaspoon of dried parsley flakes
Few fresh grinds of black pepper
Pinch of cayenne pepper
Dash of paprika
In a small saucepan warm up the olive oil. Add the fresh garlic cloves. Just as they start to carmalize remove them. Set the oil aside.
In a medium sized bowl, add the breadcrumbs, spices, and cheese. Set aside.
Parboil the potatoes 6 minutes. Drain. But not immerse in cold water. Drizzle the olive oil over the warm potatoes until they are coated well.
Add the potatoes a few at a time to the bread crumb mix. Toss and coat well.
With the remaining olive oil. Coat a baking sheet with it. Place the wedges on it.
Bake in a 450 degree oven for 15 minutes, or until they are fork tender and crispy.
Let the pan rest a few minutes for easier removal of the wedgies.
These are nice and crunchy on the outside. Tender on the inside. Nice change from the usual french fries.