Comments on: Rosemary & Parmesan Potato Wedges http://chefstales.com/2009/12/13/rosemary-parmesan-potato-wedges/ Everything you've always wanted to know about cooking, but were too afraid to ask Tue, 07 Sep 2010 20:04:03 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: mikesaxon http://chefstales.com/2009/12/13/rosemary-parmesan-potato-wedges/#comment-1864 mikesaxon Fri, 18 Jun 2010 12:06:28 +0000 http://chefstales.com/2009/12/13/rosemary-parmesan-potato-wedges/#comment-1864 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 :) 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 :)

]]> By: Nana_Mac http://chefstales.com/2009/12/13/rosemary-parmesan-potato-wedges/#comment-1861 Nana_Mac Fri, 18 Jun 2010 11:35:44 +0000 http://chefstales.com/2009/12/13/rosemary-parmesan-potato-wedges/#comment-1861 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 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

]]> By: mikesaxon http://chefstales.com/2009/12/13/rosemary-parmesan-potato-wedges/#comment-1732 mikesaxon Mon, 24 May 2010 10:34:43 +0000 http://chefstales.com/2009/12/13/rosemary-parmesan-potato-wedges/#comment-1732 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. 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.

]]> By: Deeba http://chefstales.com/2009/12/13/rosemary-parmesan-potato-wedges/#comment-1726 Deeba Sat, 22 May 2010 12:42:06 +0000 http://chefstales.com/2009/12/13/rosemary-parmesan-potato-wedges/#comment-1726 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! 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!

]]> By: Michael Saxon http://chefstales.com/2009/12/13/rosemary-parmesan-potato-wedges/#comment-787 Michael Saxon Sat, 16 Jan 2010 00:47:44 +0000 http://chefstales.com/2009/12/13/rosemary-parmesan-potato-wedges/#comment-787 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. 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.

]]> By: Vance Brugh http://chefstales.com/2009/12/13/rosemary-parmesan-potato-wedges/#comment-696 Vance Brugh Fri, 15 Jan 2010 20:36:32 +0000 http://chefstales.com/2009/12/13/rosemary-parmesan-potato-wedges/#comment-696 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. 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.

]]> By: Michael Saxon http://chefstales.com/2009/12/13/rosemary-parmesan-potato-wedges/#comment-472 Michael Saxon Wed, 16 Dec 2009 09:38:35 +0000 http://chefstales.com/2009/12/13/rosemary-parmesan-potato-wedges/#comment-472 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 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

]]> By: Seriously Italian http://chefstales.com/2009/12/13/rosemary-parmesan-potato-wedges/#comment-471 Seriously Italian Wed, 16 Dec 2009 09:13:03 +0000 http://chefstales.com/2009/12/13/rosemary-parmesan-potato-wedges/#comment-471 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! 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!

]]> By: Michael Saxon http://chefstales.com/2009/12/13/rosemary-parmesan-potato-wedges/#comment-464 Michael Saxon Wed, 16 Dec 2009 08:12:16 +0000 http://chefstales.com/2009/12/13/rosemary-parmesan-potato-wedges/#comment-464 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 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

]]> By: Michael Saxon http://chefstales.com/2009/12/13/rosemary-parmesan-potato-wedges/#comment-463 Michael Saxon Wed, 16 Dec 2009 08:08:20 +0000 http://chefstales.com/2009/12/13/rosemary-parmesan-potato-wedges/#comment-463 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. 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.

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