When drooling over photos at foodgawker a couple days ago (they must be sick of seeing my photos there: 22 of the 48 ‘most gawked in the last 7 days’ photos were mine. Crazy!) I was inspired by some of the potato photos I saw.
It was 9am on a Monday morning when this recipe popped into my head. Not the best time ever. It hit me totally unexpected. Heck, I was still waiting for that big caffeine rush to kick in! The only coherent thing I usually mumble in the morning is; “Get away from me. Leave me alone. Can’t function… need caffeine“. But, I got a hold of myself and headed over to the kitchen. Just had to try it. My brain works in strange ways.
Oh boy, oh boy. Take everything that is good in life, and turn it into the best darn wedges.
1 pound potatoes
1 small onion
1 garlic clove
6 bacon rashers
2 tbsp corn starch
2 tbsp Parmesan + extra for sprinkling
1 tsp onion powder
1 tsp dried thyme
1/2 tsp paprika powder (sweet or smoky, your call)
1/2 tsp salt
3 tbsp oil
A little over one pound potatoes. Give them a really good scrub, cut them in wedges and plunge them in a bowl.
Chop a small onion and throw them in with the potatoes.
Grate one garlic clove.
Mix the garlic with three tbsp oil and pour it over the wedges. Shuffle them around a bit until the oil is evenly distributed.
Cover the bowl with microwave-safe plastic wrap, pop them in the microwave and nuke them for about 8 minutes at full power.
Cook 6 bacon rashers until they’re brown and crispy, and drain them on a paper towel.
Grab a bowl and combine the cornstarch, onion powder, paprika powder, cayenne, salt and pepper with the dried thyme and grated Parmesan. If you like heavily seasoned wedges, you could double these amounts. Be careful with the salt, though.
Tip: You can leave out the salt, and just sprinkle some coarse sea salt on top of the wedges in stead.
Crumble in the bacon. The smaller the crumbles the better they’ll stick, mine were a wee bit on the coarse side. Give everything a good stir.
The wedges will be done by now. Be careful, the steam that comes out is pretty hot.
Transfer the wedges and onions to a baking sheet. I’ve placed baking paper at the bottom, you could also lightly grease the sheet. Sprinkle the seasoning all over the wedges and carefully toss them around a litttle to coat all sides. Sprinkle a little extra grated Parmesan on top just because you can.
Bake them for 25 to 30 minutes at 400F (200C), until they’re brown and crispy. And delicious. And sinful. And addictive. And … and and. Well, you catch my drift, right? If you take to these, you really should give my Parmesan Cottage Potatoes a try sometime! They’re delicious, too.