Another simple but delicious recipe. And a non-recipe, since you can vary the coatings according to taste. I’ve used a number of things — cajun seasoning is excellent — but this time it’s grated cheese and thyme.

I’ve had trouble getting roasted potato wedges crispy on the outside but tender on the inside, until I stumbled upon this recipe. The secret is in the flour!

Note that I made a half-recipe. Too much to eat already in my fridge!

Ingredients:

• 4 medium Russet potatoes
• 1/4 C. olive oil
• 3 Tbsp. flour
• 1/4 C. grated cheese (Parmesan and Romano are excellent, but I used Montasio). As an alternative, cajun or other spice of your choice.
• 1/4 C. sour cream
• 1 lime, peel zested, and juiced

Method:

Preheat oven to 450 F.

Stir together the olive oil, flour, and any flavorings (I added some thyme).

Cut the potatoes into 8 wedges.

Stir to coat the potatoes.

Place them on a lighly oiled pan. HINT: Put them skin-side down, so you won’t have to turn them mid-cook.

Bake for 30 minutes or so, until crispy. Stir 1/2 tsp. lime juice and most of the grated lime zest into the sour cream. Plate, and sprinkle with more lime zest and cheese (or whatever seasoning you used).

Yum!

-R