The Sydney Morning Herald logo
Advertisement
Good Food logo

Cheesy salt and pepper potato wedges

CAROLINE VELIK

Advertisement
Salt and pepper potato wedges.
Salt and pepper potato wedges.Marina Oliphant

Piping hot, salty, crisp on the outside and soft in the middle. Don't forget the tomato sauce.

Advertisement

Ingredients

  • 8 King Edward potatoes

  • 2 tbsp sea salt flakes

  • 1 tbsp ground blended

  • peppercorns

  • 2-3 tbsp olive oil

  • 40g finely grated

  • parmesan cheese

  • 1-2 tbsp chopped parsley

Method

  1. Preheat oven to 220C. Scrub the potatoes well, leaving the skins on.

    Cut in half, then cut each half into four wedges. Place in a large pot, cover with cold water and bring to the boil. When boiling, remove from heat and drain in a colander. Place the warm potatoes in a bowl and add salt, pepper, oil and parmesan.

    Toss to coat well. Place in a single layer on a baking tray lined with non-stick paper. Bake for 30-40 minutes, until golden brown and crunchy. Sprinkle with chopped parsley and serve.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up

From our partners

Advertisement
Advertisement

Similar Recipes