Purgatory Incrusted Potato Wedges |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Savory Italian Incrusted Potato Wedges used as a side dish to meat dishes. Ingredients:
4 unpeeled whole potatoes |
1 cup italian seasoned breadcrumbs; *see recipe |
1/4 cup fine grated parmesan cheese |
1 tablespoons minced italian parsley |
1/4 teaspoon salt |
1/8 teaspoon fine ground black pepper |
1/4 cup olive oil |
Directions:
1. Wash and scrub the whole potatoes and allow them to dry. Slice each potato with skin on, into 6 wedges.
2. Partially cook the potato wedges either by deep frying or parboiling them until about half done.
3. Set aside and allow the wedges to drain or blot them with a paper towel.
4. Preheat the oven to 400°F.
5. Mix together all the dry crust ingredients; exclude the olive oil.
6. Dip the partially cooked potato wedges in the olive oil and then roll them in the crust mixture.
7. Using an oiled baking dish, bake the incrusted wedges in the oven until crisp and brown, about 30 minutes. Turn once during baking.
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