Here is the recipe for the potatoes that we serve with our Linguine w/ Zucchini Sauce meal. You will want to eat these potatoes right off the tray, and there will be none leftover. They are “lick your fingers clean” delicious!
6 medium baking potatoes
1/3 cup butter – melted
1 clove garlic – minced
1/4 cup grated Parmesan cheese
1/2 tsp Italian seasoning
1/4 tsp salt
1/8 tsp black pepper
Line a baking sheet with foil and set aside.
Scrub each potato clean and cut each into 8 wedges.
In a large bowl, stir together butter, garlic, Parmesan, and seasonings.
Add the potato wedges and stir until coated.
Place wedges on baking sheet and bake, uncovered, at 425° for about 30 minutes.
I think I’m going to go bake some of these right now, as there are some leftover potatoes waiting to be used…now I’m excited :-)
(recipe from Better Homes and Gardens New Cookbook)
- In the Kitchen: Zucchini Parmesan Crisps by Ellie Krieger (abullseyeview.com)