Parmesan Cheese Potato Wedges Recipe

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Parmesan cheese potato wedges can make the perfect side dish for a wide variety of different meals. Get a Parmesan cheese potato wedges recipe with help from a master chef in this free video clip.

Part of the Video Series: Sweet Potato Recipes
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Video Transcript

Hi, guys. This is chef Suzy Singh, and today we're in the kitchens of Le Cordon Bleu culinary school for I am so excited about today's recipe. We're doing something with a little bit of a twist. We're using sweet potatoes and doing potato wedges. Sounds delicious, right? Let's get started. So what you're going to do is you're going to wedge these sweet potatoes. Just going to quarter them up and put them in a bowl. And what I love about sweet potatoes that it provides 60 percent of your calcium for the day. Pretty awesome, right? We're also going to add some olive oil. We're going to add some Parmesan cheese. This is the easiest recipe. I love doing this at home with my kids, I think it's great. A little bit of garlic powder. Little bit of onion powder. Some black pepper, and salt. Super simple, right? Take a look. All we're going to do now is toss this together about five or six times and we can put this in the oven. While we're doing this, you can preheat the oven at 400 degrees Fahrenheit. So now that we're tossing this, we can put this on a baking sheet. So I'm going to line this wedges up. Make sure that your wedges aren't touching. If they do they may stick together. What we're going to do is put this in the oven for about 25 to 30 minutes depending on your oven. Oh my gosh I can already smell the garlic and the Parmesan and the onion. This is delicious. What I love about this recipe is it's a said and go. You can put this in the oven and you can make your main entree. I love this for holiday meals. You can also do this for tailgating. It's also great if you just have a burger and you want some fries. Kick it up a notch. All right guys we just took the Parmesan sweet potato wedges out of the oven. We're going to plate them right away. So what you want to do is I love adding just a little sprinkle of Parmesan right on top as it's cooling down. I use that instead of salt. So it's a really easy way of getting more flavor infused in your dish without actually adding a little bit more sodium, right. We're trying to make this as healthy as possible. Even though we are using oil, Parmesan, it's still going to be delicious. All right so now I'm just going to try it, see how it's like. Oh my God, wow guys. This is delicious. Not only are you tasting the Parmesan but you're also getting the crispiness from the fries. I love that we baked this instead of fried it because what you're getting out of this is that crispy texture without all that fat. I hope you guys enjoy. Thank you for visiting us. My name is chef Suzy Singh at the kitchens of Le Cordon Bleu for


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