These crispy roast potato wedges beats any of the frozen ones you are likely to find in your local shops! Fragrant herbal spices and a grilled Parmesan drissle makes them irresistible. These potato wedges are great with chicken or juicy meat.
Preparation time: 50 min. of which
30 min. in the oven
Oven temperature: 225° C / 435° F
on the middle shelf of the oven
What you need for 4 servings
3/4 dl [0,15 pt] cooking oil
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon oregano
1/8 teaspoon paprika
8-10 medium sized potatoes
butter or margarine for the roasting pan
1-1 1/2 dl [0,2-0,3 pt] grated Parmesan cheese
Serving Suggestions: Serve the potato wedges with grilled chicken, pork chops. deep frie fish or your favourite sort of sausages.
Beverages: Let the dish you’re serving the potato wedges with determine the choice of drink.
This is what you do
 Mix the oil and all the spices in a bowl.
 Wash the unpeeled potatoes well. Cut each potato in half down the middle lengthwise and cut each half into three wedges.
 Dip the potato wedges in the oil and spice mixture and put them in one layer in a greased roasting pan.
 Bake the potato wedges in the oven at 225° C / 435° F for about 15 minutes. Sprinkle with cheese and bake for another 15 minutes. Serve immediately.
[I] Select uniformly sized large, firm potatoes with thin, fine peel. These are easier to wash.
[II] You can cut the potatoes into wedges well before cooking if you leave them lying in cold water. If you do, let them drain well before drying them with a kitchen towel.