4 large baking potatoes, unpeeled
4 Tbsp olive oil
1 1/2 tsp kosher salt
1 tsp ground pepper
1 tsp dried rosemary
1 tsp dried thyme
1 cup fresh grated Parmesan cheese
Set the oven to 425 degrees F.
Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, rosemary and thyme. Toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut side down.
Bake the potatoes for 45 minutes to an hour, turning to the other cut side after 25 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with fresh grated Parmesan cheese.
1 1/2 tsp kosher salt
1 tsp ground pepper
1 tsp dried rosemary
1 tsp dried thyme
1 cup fresh grated Parmesan cheese
Set the oven to 425 degrees F.
Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, rosemary and thyme. Toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut side down.
Bake the potatoes for 45 minutes to an hour, turning to the other cut side after 25 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with fresh grated Parmesan cheese.
1 comment:
I love that you've taught Jack to like good food. I hope to be that kind of mother. Which means, yes, I will cook someday.
Post a Comment