Ingredients:
- 500 g Idaho Potatoes
- 2 stalks of Rosemary
- 3 tbsp Parmesan Cheese, grated
- 1 tsp Paprika powder
- Fine sea salt and freshly cracked black pepper corn
Method:
1. Clean the potatoes & boil them in salted water until half cooked, strain and set aside.
2. While they are still hot, cut them into wedges, let them cool down and dry.
3. Pre heat some corn or soya oil, just before they are deep fried, toss the potatoes with paprika powder. Then fry them until they are golden brown.
4. Once they turn golden brown, drain and toss them in chopped parsley, grated parmesan cheese, salt and black pepper.
5. Best served with garlic aioli or any dip you desire.
Notes:
The wedges are better tossed whilst they are till hot so they absorb the seasoning and also whilst they are moist so that the seasoning sticks to the wedges. Chef Kasdi has garnished his wonderful wedges with fresh rosemary and chervil sprigs.
Happy Cooking!
These wedges do look flavourful and crispy. Do you think these wedges would work with pecorino?
Dear Magocheeks,
I think they would be great with Pecorino.
Happy cooking!
Mike
Ooh yum! Haven’t made potato wedges in ages, so good to get a reminder. Have never put Parmesan (or pecorina – which I’m sure would work as well) with them so look forward to trying them this way for a change – apart from the deep frying bit as don’t have equipment for this. My standby is rosemary and garlic roasted in olive oil.
Hi,
James has recommended that you use a hot oven instead and I think it’s a great idea.
They will also become crispy in the oven and should even less oily too.
Happy cooking!
Mike
I started doing these a few months ago – and have been a great hit. I oven roast from raw in olive oil…. but this is the indulgent version!
Hi James,
Lets recommend based on your comments that we use the oven instead, I think that’s a great idea.
Well done and thank you.
Happy Cooking!
Mike.
These look delicious! I think I’d much prefer to cook in the oven as James suggests though.
Hi Matt,
Yes, after having thought about it again, James is correct and I also agree.
Lets recommend from here on in that we use the oven with these.
That’s what I love about working on a blog like this with professionals, we all come together with ideas, open minds and with a willingness to take on constructive comments.
That’s what I dreamt of when I started this “community” blog.
Great stuff!
Warm regards,
Mike
Hello, potatoes and cheese – the ultimate comfort food
We have sformato in Italy, which is layered potatoes and pancetta with Fontina and Taleggio cheeses. Or you can substitute pancetta with porcini mushrooms when in season. Perfect for a cold winter day!
Hi SI,
Now that sounds absolutely divine.
If you have a recipe and picture I would gladly post it giving you full credit of course.
Thanks for dropping by, hope to see you again soon.
Warm regards,
Mike
It is great that you took your time to write this post; it’s great to hear another’s point of view. I appreciate your work on this site, and I’ll revisit for more info.
Hi Vance,
Thanks for the kind words and for dropping by.
We are really glad that you enjoy the site and find some of the posts useful.
Please drop in again from time to time to say hello.
Have a great weekend!
Warm regards,
Mike.
Great great way to serve spuds, and ever so indulgent. Must try the bake way, though I’m sure there’s nothing better than the deep fried one. Great post!
Hi Deeba,
Yes I am 100% sure the deep fried ones will taste better, but the baked ones will be better for you.
There is an old saying that “Anything that tastes that good can’t be good for you” and its probably right.
Thanks for dropping by and I hope to hear from you again soon.
Warm regards,
Mike.
Hello Mike this sounds yummy but I’m confused. Your notes at the bottom of the recipe seem to be saying you do the exact opposite of Step 2 in the Method. Perhaps I’m too thick.
Regards,
Carolyn
Hi Nana,
Step 2 in the method is referring to the point when you take them out of the boiling water and the part where I mention tossing them in the spices is when they come straight out of the deep fryer.
It is far better to semi boil (blanch) the potatoes first to ensure that they cook all the way through in the fryer, if they are raw the potatoes will stick together and may be raw in the middle when they are golden brown on the outside.
When they come out of the deep fryer they are sill a little wet with the oil and the spices will stick and coat the potatoes.
Hope this clears it up and thanks for dropping by.
Warm regards,
Mike.
P.S. Never be shy to ask a question no matter how silly it sounds as that is what I am here for