Saturday, November 26, 2011

Cooking with Dr. Monkey

Today's episode: Super Crispy Oven Fries/Potato Wedges.

I got this recipe out of a recent copy of Cooking Light magazine.
I started out with two huge baking potatoes. I then peeled them and sliced them into big wedges/fries.
Next I finely grated some Parmigiano-Reggiano (about 1/3 cup), which I then mixed in with about 2/3 cup of bread crumbs (the original recipe calls for panko crumbs to be used but I use what I have). In a bowl I mixed two eggs whites with two tablespoons of cold water. On another plate I put a bit of flour.
Then in this order I: rolled the wedges in flour, dipped them into egg white water mixture, then coated them with the cheese bread crumb mixture. And this is what they looked like before I baked them:
I then baked them in my preheated to 425F oven for about 35 to 40 minutes. Oven times vary and the potatoes are done when they are golden brown and you can easily insert a fork in them.
Salt and pepper them to taste and enjoy!

This batch, this is the second time I made them, was super tasty and very good with the turkey panini's I made. If you want, go crazy with this dish, add whatever spices and herbs you like, next time I'm adding cumin, paprika, garlic, and rosemary. This is a good side dish for most any meal or even as a main dish in a vegetarian meal. This recipe is a definite keeper.

Don't forget, I'm having a fund raiser here to raise money for a new pair of glasses with scratch resistant lenses. Please give what you can and those who give $25 or more will get a random selection of art cards that I made.


Lisa said...

That's definitely a keeper. Everyone in the house will like these. Thanks, Dr. MVM.

Dr. MVM said...

You're most welcome Lisa. ;o)

C said...

My mouth's watering already. I'm a complete sucker for potato wedges and these sound/look fantastic... hmmm... might have to make some tonight?! Thanks from across the pond...

phairhead said...

Cooking Light is the tits! I've made those delicious spuds before :D