Parmesan – Garlic – Wedges
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 600 g potato (s)
- 2 cloves garlic
- 50 g butter
- 5 tablespoon parmesan, grated
- 2 tablespoon chives
- 1 ½ teaspoon salt
Print Recipe
Pin Recipe Instructions
- Peel, wash and quarter the potatoes (eighth depending on the size of the potatoes). The potatoes can also be left unpeeled, but should then be cleaned well. Put the potato wedges in a bowl.
- Peel and squeeze the garlic and melt it together with the butter in a saucepan over a low temperature. The butter shouldn`t get too warm, just melt it. When the butter has melted, remove the pan from the heat immediately, then add the salt and chives to the garlic butter.
- Pour the garlic butter over the wedges and mix with your hands. Now mix the very finely grated Parmesan into the potatoes and immediately (before the butter hardens again) spread the wedges evenly on a baking tray lined with baking paper.
- Bake in the preheated oven at 220 ° C for about 30-40 minutes.
- We like to eat the wedges as an accompaniment to meat or as a main course with ketchup or sour cream. This amount is enough for 2 people as a side dish.
- Tip: The potatoes can be cut to size a few hours earlier, but should then lie in cold water until further processing. Drain the water and pat the potatoes dry before processing.
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