Crispy Garlic Parmesan Potatoes

Crispy Garlic Parmesan Potatoes

An easy recipe for crispy garlic parmesan potatoes. We used russet potatoes because of the high starch content, but you can use red potatoes or gold potatoes for this recipe.

Also known as potato wedges, these crispy potatoes are one of our favorites.

Recipe:
Ingredients:
4 each- medium russet potatoes
2 cup- panko breadcrumbs
2 TBSP- dried parsley
1 tsp- garlic powder
1 tsp- salt
1 tsp- paprika
2 TBSP- cornstarch
1 TBSP- minced garlic
1 cup- olive oil

Method:
Rinse and peel potatoes.
Cut the potatoes into eighths, slice lengthwise and then quarter.
Place potatoes into cold water for 15 minutes.
In a medium stock pot, bring 3 quarts of water to a boil.
Place the potatoes into the boiling water.
Add salt and white vinegar.
Boil the potatoes for about 8 minutes, do not over cook or let them get soft.
Remove the potatoes and let cool.
Place the potatoes on a baking sheet and pat dry with paper towels.
Grate parmesan cheese into a mixing bowl, regular parm is fine if you prefer.
Add breadcrumbs, parsley, salt, garlic powder, paprika and cornstarch and combine.
Add garlic and olive oil and whisk until the mixture is coated with the olive oil.
Place the potatoes into the mixture and coat the potatoes well. You may use a bag or covered bowl.
Place the potatoes on a baking sheet and bake at 375F for about 45-50 minutes, use a toothpick to endure potatoes are completely cooked through.
Arrange potatoes and use ranch dressing or cheese sauce for dipping.
Garnish with parsley and fresh parmesan.

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