If you like your cookbooks a little saucy (with a cuss word or two), check the new upcoming release from Tyler Capps: Cooking Comically: Recipes So Easy You’ll Actually Make Them.
Tyler writes/draws at Cooking Comically. The recipes are easy, hilarious and fun to read.
And check out his website for this recipe in all its glory, with the comics and whatnot! You will love it! OK, I loved it.
I adapted the recipe a wee bit, doubling everything, since we have 5 hungry mouths to feed I cut the salt back and left out the called for onion powder…as…oops, I am out. No loss though, these potato wedges were some of the best I have ever had. creamy inside, golden tasty on the outside. I am thinking some Old Bay seasoning would be phenomenal as well. Oh, and make a big batch! The leftovers go great into breakfast burritos, just sayin’…..
- 3′ish pounds red potatoes
- 3 Tbsp olive oil
- 2 Tbsp parmesan cheese
- ½ tsp sea salt
- ½ tsp ground black pepper
- ½ tsp granulated garlic
- ½ tsp dried basil
- ¼ tsp dried oregano
- 1/8 tsp cayenne pepper
Preheat oven to 350°.
Wash and dry the potatoes, cut into thin wedges, place in a large bowl.
Toss with the oil (hands work best), sprinkle on seasonings, toss again to coat.
Spread into an even layer on a large rimmed baking sheet. Bake for about 55 minutes, top rack.
FTC Disclaimer: We received a review copy.