Parmesan Potato Wedges

Summer is so close - I can almost taste it. 

Courtney was on her Spring Break this week so I feel like summer is even closer than ever.  Temperatures are already in the 80s here so I'm pretty sure, I'm not the only one with my mind on summer vacation. 

This warm weather has me ready to fire up the Big Green Egg and cook dinner outside.  My favorite thing to put on the BGE for dinner are marinated chicken breasts but the inevitable question comes up, "What do I serve with it?"  

My family likes Parmesan Potato Wedges as a side dish.  They're easy to throw in the oven while I've got dinner cooking on the Big Green Egg and they're really tasty.  They go great with burgers, steaks, chicken or really any summertime meal.

Parmesan Potato Wedges
4 russet potatoes
1/4 cup extra virgin olive oil
1/2 tsp sea salt or kosher salt
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp black pepper
1 1/2 Tbsp chopped fresh parsley leaves
1/4 cup parmesan cheese

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Cut potatoes into wedges.  I cut mine into halves and cut each half into 3 wedges.  (I had really BIG potatoes.)

Place potatoes in a bowl of ice water for 30 minutes.

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Combine salt, garlic powder, paprika and pepper.   Sprinkle over potato wedges. 

Remove from water and pat dry with paper towels.  Brush potatoes with olive oil.

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Lay flat on baking sheet and bake 15 minutes at 450.  Turn potatoes over and bake another 15 minutes.

Combine parmesan cheese and parsley in a small bowl.  Sprinkle over warm potatoes.

Anyone else ready for summer already?  It'll be here before we know it. 

Ciao!

Click here for a printable version of the recipe