I found this recipe in a magazine a few weeks ago and we have made these potato wedges several times since then. They are so yummy. Last weekend I started the dishes while my two year old was finishing his dinner. I glanced back at him and he had pulled the serving bowl to his spot and was eating the wedges right out of the bowl. That's how much he likes them.My favorite part of them (other than being cheap and easy) is that they have cilantro. I love cilantro. It smells and tastes so good. I've noticed that it loses it's smell as it ages. So smell it at the store. It's a good way to tell how fresh it is.
Parmesan Potato Wedges
2 lbs unpeeled russet potatoes (about 6 medium) cut into 3/4 inch wedges.
3 tablespoons olive oil, divided
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup grated Parmesan cheese
1/4 cup finely cut cilantro
Heat grill. Toss potatoes, 2 tablespoons of the oil, salt and pepper in a large bowl. Make a tin foil packet with the potatoes inside. Grill covered on medium heat or coals for about 15 minutes. Flip packet over half way though cooking. (I imagine you could also cook them in a skillet on the stove, but we haven't tried that)When finished grilling, place potatoes in large bowl and toss with Parmesan cheese, cilantro, and remaining oil. Serve immediately.
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