Garlic Parmesan Baked Potato Wedges

So my man and I were talking about the important things in life and I said

me- I don’t believe that we have evolved from monkeys.

Him- What? Then what is your theory?

me- I believe we were created by God exactly like we are today.

Him- (shocked) Are you saying evolution didn’t happen? That it’s a lie?

me- No, am just saying that’s what I think. Because I wonder why evolution (not mutation or adaptation) didn’t happen for any other species? And normally when you evolve from A to B, shouldn’t A go away?

Him- What do you mean?

me- Like, I evolved from a bad cook to a good cook, that means I am no longer a bad cook rite? So if men evolved from monkeys, why are monkeys still roaming around along with men? And why do I not see the half monkey-half man people jumping from tree to tree too?

Him- Well, honey, you do sometimes cook bad food too. So technically, you have bad cook and good cook co-existing within you happily for all these years, haven’t you?

me- 😡  😡  😡

Ya, we ordered take-out that night. But I do agree that cooking can be a hit or a miss for anyone. I have cooked quite a few bad ones in my life to keep a count of. But these Garlic Parmesan Baked Potato Wedges were a block bluster and a ginormous hit among us. They were finished within seconds of coming out of the oven. I know what you are thinking – A picture is worth a thousand words! So why am I still typing? Because this picture is worth 1418 words so am going to have to write 418 words more to do my due diligence.

Every now and then, there comes a recipe (yeah…dramatic me 🙂 ) which looks fancy enough to be on a restaurant menu yet is as simple as tossing the ingredients in a bowl and then in the oven that you are confused. Should I complicate the recipe to justify its ‘Taste and Looks’ or do I make it look ‘Simple and Easy’ to justify its simplicity? You know what I mean? Thank Goodness that I am known all over the world for my brutal honesty, (humble much? :)) so all I will say is this recipe is a stunner and a definite crowd pleaser. It goes well with a ranch style dressing but I just paired it with a simple yogurt-mayo-parsley dip. You just cannot go wrong with this one!!

Yum

Garlic Parmesan Baked Potato Wedges

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: 16 wedges

Ingredients

For the wedges
• 2 large Russet Potatoes
• 1 1/2 tbsp. Olive oil
• 2 tsp red Chili flakes
• 1 1/4 tsp dry Oregano
• 1/2 tsp dry Basil
• 1/2 tsp salt
• 3/4 tsp Garlic powder
• 7-8 sprigs fresh Thyme
• 1/8 cup tightly pressed grated Parmesan cheese
For the dip
• 3 tbsp. thick Yogurt
• 1 tbsp. Mayonnaise
• pinch of Salt
• Black pepper to taste
• 1/4 tsp fresh Thyme leaves
• 1/4 tsp chopped parsley leaves

Instructions

1. Add yogurt and Mayo to a bowl and mix it well with a wire whisk. Add salt, thyme, pepper and parsley. Keep aside.
2. Preheat the oven to 375F. Grease a baking tray with oil.
3. In a bowl, add oil, salt, garlic powder, oregano, basil, chili flakes, thyme and parmesan cheese. Mix well.
4. Wash the potatoes well. Cut each potato into half lengthwise. Cut the half into another half and repeat it one more time. Each potato will give 8 wedges that will stand on its own on the baking sheet.
5. Add all the potato wedges to the bowl and coat them with the spices well.
6. Arrange all the wedges on the baking tray, skin side down, without overlapping them.
7. Bake them for 25 minutes. Enjoy hot wedges with the dip.

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