Jean made two dishes in the Gilmore Park Church community kitchen. Jean told us that we will be the guinea pigs to test the recipes as this is the first time she’s making them.

The first dish is the Baked French Potato Wedges. These potato wedges are crispy, flavourful and cheesy. I’m sure kids will love this, especially mine.

Ingredients

• 4 medium russet potatoes, scrubbed and cut into 8 wedges each
• 2 tablespoons margarine or butter, melted
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried basil
• 1 teaspoon chopped garlic
• 1 1/2 teaspoons chopped fresh parsley
• 1 tablespoon grated Parmesan cheese
• 1/2 cup shredded Parmesan cheese

Instructions

Preheat the oven to 375F.

In a small bowl, combined melted butter, chili powder, dried basil, chopped garlic and chopped fresh parley. Notice how Jean rubbed the dried basil with her palms to bring out the flavour of the dried herb.

Placed the potato wedges on a parchment lined baking sheet with the cut side down. Brush half of the butter mixture on the wedges. Sprinkle with grated Parmesan cheese. Bake in the preheated oven for 30 minutes.

Remove the baking sheet from the oven and turn the wedges over. Brush with the remaining of the butter mixture.

Sprinkle with shredded Parmesan cheese which gives the wedges more cheesy flavour and texture. Return the baking sheet to the oven and bake for another 15 to 20 minutes, until the cheese melted and crisp.

A great side dish to go with the Baked Chicken with Pineapple, coming tomorrow.

The good thing about this Baked French Potato Wedges is that there is no salt added to it as the cheese will impart the saltiness to it. Under normal circumstances, fried potatoes cry for salt.