White potatoes get a bad rap. I'm not really sure why, except that they fall into the carb category, and some people believe that carbs are evil.
White potatoes don't contain as much fiber as sweet potatoes, but they do contain resistant starch (which means that not all of the calories in the potato are digested and absorbed by your body) and a variety of vitamins and minerals.
So, here's a simple, yummy, family-friendly side dish recipe that consists of (gasp!) white potatoes.
The original recipe is in the new Adams Christian School Tasting Bee cookbook. I made a few adjustments, so the recipe I'm providing is my version of it.
Parmesan Potato Wedges
Russet potatoes, scrubbed clean but not peeled, sliced into thick wedges...enough to fill a gallon ziploc bag about 2/3-3/4 full.
1-2 Tbsp extra virgin olive oil
1/2 c shredded or shaved Parmesan cheese (the real stuff, not the grated stuff from a can)
2+ tsp salt
2+ tsp garlic powder
2+ tsp Italian seasoning
Instructions: Fill a gallon ziploc bag 2/3-3/4 full of potato wedges. Add olive oil and seal. (Start with just 1 Tbsp of olive oil and see how well it coats the wedges before you add more.). Shake, squish and knead the bag until wedges are coated with oil. Add half the cheese and repeat the shake/squish process. Add remaining cheese and mix again. Preheat oven to 375 degrees. Line a large cookie sheet or jelly roll pan with foil, and lightly spray the foil with cooking spray (or smear a bit of olive oil on it). Line up the potato wedges on the pan (either skin side down if they are fat or tipped over on their side if they are skinny wedges) and sprinkle evenly with salt, garlic powder, and Italian seasoning. Bake for 15 minutes. Remove from oven and use tongs or a fork to flip the wedges over. Bake another 10-20 minutes, depending on the size of the wedges. Enjoy!
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