For ➋1 tbs extra virgin olive oil
½ ts Italian seasoning mix (oregano, basil, marjoram, rosemary, thyme)
½ ts Hungarian paprika or red chili powder
¼ ts salt
½ ts garlic powder
2 large baking potatoes, unpeeled
1 tbs freshly grated Parmigiano or Padano cheese
In a mixing bowl, combine olive oil, Italian seasoning, paprika, salt and garlic powder. Mix well to blend.
Scrub potatoes well.
Cut potatoes lengthwise into eight wedges.
Drop potato wedges into seasoning mixture and toss to coat.
Arrange potato wedges in a single layer in a 20x30 cm microwave-proof dish.
Pour remaining seasoning mixture over potatoes.
Microwave on full power for 8 to 10 m or until tender. Turn wedges over at half time of cooking.
Remove from microwave and sprinkle with grated cheese.
Serve hot with a dip sauce like sour cream and chives, or as a side dish with roasted chicken. You might omit the cheese.
Potato wedges are a variation of french fries. In some regions of the USA, potato wedges are known as jojos or mojos and are fried in the same vat as chicken.
The baking method in the traditional oven (40-50 m at 200°C in an oiled dish, turn wedges several times) is less fatter than the frying. This microwave method even less so.
It is known in Germany as Kartoffelspalten. Add some onions and 5 m before ending quartered cherry tomatoes.
A similar inspired recipe involves chicken & chorizo.
