Garlic Butter Parmesan Potato Wedges

Welcome to the September Mega Blogging Marathon that is going to be a cooking carnival! We are beginning our mega marathon with the concept of cooking one ingredient or a category for the whole of this month. Or one could do 5 ingredients or 5 Categories. You can read all about the different options that my Buddies will be doing!

Coming to my chosen theme, I have picked up Potato to be the star and will be cooking subthemes featuring Potato as the star ingredient. I know when I picked up Potato, it will become tough as I have so many potato recipes already. 

Having a subtheme helped me be focused and tried my best to pick from different countries. While the list has a list of different countries, how much I will be able to follow the list will have to be seen. 

I am known to cook a storm during the weekend. However, with a single ingredient, it is not possible nor can I keep cooking the only potato through the week. It has been quite tough. Still as Hubby dear loves Potato, he doesn't seem to mind. 

During Mega BM we post for 26 days, having Sundays off. So that makes the week 1 have 3 days. 

For the first 3 days, it's going to be Potato Fries or Wedges. 

First on the platter is this Garlic Butter Parmesan Potato Wedges. I was inspired by these pictures and wanted to bake as well. However, with time shortage, I decided to deep fry and then bake as well for the final effect.
Konda and Peddu enjoyed this so much as they are very fond of garlic butter. In fact, they couldn't wait to attack the platter while I was clicking the pictures. Konda also wanted to click on her own style and all the posts in this series will also showcase her style along with mine.

While I like to click top pictures and from the side, she is very fond of clicking closeup pictures. So enjoy both the styles!




Garlic Butter Parmesan Potato Wedges

Ingredients Needed:

Large potatoes - 3 to 4
Oil for deep frying
Salt to taste
Garlic Butter - 1 tbsp
Italian Seasoning - 2 tsp
Parmesan Cheese - 2 tsp
Coriander leaves for garnish
Eggless Mayonnaise and Tomato Ketchup for dipping

How to make the Wedges

Peel and soak the potatoes in water till you chop them into wedges. Chop the potatoes into 1/2 inch wedges. 

Bring a pot full of water to boil. Par boil the wedges for 3 to 4 mins.

Drain in a colander, heat a Kadai with oil and deep fry till crispy. Drain to a kitchen towel. 

Preheat the oven to 185C.

Add the garlic butter to a baking tray, melt the butter for 2 mins. 

Spread the fried wedges on the tray, sprinkle salt, the Italian Seasoning, Parmesan Cheese over it. Toss to coat well.

Bake for 10 mins or depending on how crispy you want.

Sprinkle with freshly chopped coriander leaves.

Serve hot with dips on sides. 





Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

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