The other day I was craving French fries, but was too lazy to go out and get some, so I thought I'd try making my mom's cheesy potato logs. I couldn't find her recipe among those she's given me, though, and I couldn't get ahold of her, so I decided to turn to Google for help. Turns out there are lots of different recipes involving potato wedges and Parmesan cheese available online, so I printed a couple out and decided to improvise. When it came time to actually throw everything together, one recipe looked best, so I ended up following it almost exactly.
Here it is:
Crispy Potato Wedges¼ c. olive oil
½ tsp. salt
¼ tsp. black pepper
½ tsp. each dried basil, thyme, and oregano
¼ tsp. paprika
4-6 med. potatoes
¼-½ c. grated Parmesan cheese
- Combine olive oil and seasonings in a bowl. Scrub unpeeled potatoes well. Cut each potato in half lengthwise, then in thirds.
- Coat each slice in the seasoned oil. Spread in a single layer on a greased baking sheet.
- Bake at 450° for 15 minutes. Sprinkle with the cheese. Bake 15 minutes longer.
Since then, I haven't used the recipe at all and just throw in what looks to be a goodly amount of the same ingredients (with the occasional addition of garlic powder), but this is a good starting point. As always, I prefer to use fresh-ground pepper. Although I’ve found that it’s usually best to use actual grated Parmesan instead of the powdery stuff, the powdery stuff works best here. Go figure. I’ve also found it works best to make sure each piece of potato gets the seasonings on it and then to tap it on the edge of the mixing bowl to get rid of excess oil. There’s also no need to use a greased baking sheet – the oil provides plenty of grease! Finally, I like to blot the potatoes off on paper towels before serving with ketchup. Believe it or not, I’m also something of a ketchup snob – Hunt’s is the best, in case you were wondering.
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