Wednesday, May 23
Bacon Parmesan Potato Wedges
It's no secret how much we love our bacon in this household. I always have some on hand and incorporate it into any recipe I can. Bacon often makes a recipe that much better or in this case, makes the whole thing. I paired these wedges with The World's Greatest Sandwich. After trying them, I deemed they might be the world's greatest bacon wedges? I think the key is using fresh potatoes instead of frozen fries and cooking the bacon just until it is crisp, leaving it a little soft but yet able to be crumbled. All I know is after making these, I will forever be biased against all other potato wedges.
1 lb. potatoes
1 small onion
1 clove garlic
3 TBLS. olive oil
6 slices bacon
2 TBLS. cornstarch
2 TBLS. Parmesan cheese
1 tsp. onion powder
1 tsp. dried thyme
1/2 tsp. paprika
1/2 tsp. salt
Preheat oven to 400 degrees.
Scrub potatoes and cut into wedges. Place in a large bowl. Chop onion and add to the potatoes.
Mince garlic clove and mix with olive oil. Pour over the wedges, mixing until the oil, garlic and onion are well distributed throughout.
Cover bowl with plastic wrap and microwave about 8 minutes. While potatoes are in the microwave, fry up the bacon until just crispy. Drain on paper towel.
Combine cornstarch, onion powder, paprika, cayenne, salt and pepper in a bowl with the thyme and Parmesan.
Crumble the bacon. Mix bacon and cornstarch mixture and toss well to distribute everything as evenly as possible.
Your wedges should be done by now. Transfer them to a lightly greased cookie sheet. Sprinkle seasoning mixture over the top of them and then use a spatula to flip and mix (gently) the seasoning all over the wedges. You can sprinkle a little extra Parmesan on top after mixing, if you want.
Bake for 25 - 30 minutes or until they are lightly browned and the edges are crispy.
To take these a step further (even though the flavor is amazing alone), add your favorite dipping sauce. I am partial to dipping them in ranch dressing.