The cheese and herb coating makes these potatoes addictive. Use the coating for chicken breasts or pork chops, too.
Yield: 6 to 8 servings
- 3 pounds baking potatoes
- 3 cups cold water
- 1 teaspoon salt
- 1 cup butter, melted
- Parmesan-Rosemary Coating
- Garnish: fresh rosemary
- Wash potatoes. Cut potatoes in half lengthwise; slice potato halves crosswise into half moon-shaped wedges.
- Combine water and 1 teaspoon salt in a large bowl; add potatoes, and let stand 5 minutes. Drain well; spread potatoes on paper towels to absorb water. Pat dry.
- Dip potato wedges in butter; roll in Parmesan-Rosemary Coating. Place in a single layer on a lightly greased baking sheet. Bake at 400° for 40 minutes or until potatoes are tender and golden brown. Sprinkle lightly with salt before serving. Garnish, if desired.
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