Parmesan Garlic Wedges

Ingredients for 2 servings:

• 600 g potatoes
• 2 cloves garlic
• 50 g butter
• 5 tbsp Parmesan, grated
• 2 tbsp chives
• 1 ½ tsp salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Oven-baked potato wedges

Peel, wash, and quarter the potatoes (or cut into eighths depending on the size of the potatoes). The potatoes can be left unpeeled, but should then be thoroughly cleaned. Place the potato wedges in a bowl. Peel and press the garlic, then melt it with the butter in a saucepan over low heat. The butter should not get too hot; just melt. Once the butter has melted, immediately remove the pan from the heat, then add the salt and chives to the garlic butter. Pour the garlic butter over the wedges and mix with your hands. Now stir the very finely grated Parmesan cheese into the potatoes and immediately (before the butter hardens again) spread the wedges evenly on a baking sheet lined with baking paper. Bake in a preheated oven at 220°C for about 30-40 minutes. We like to eat the wedges as a side dish with meat or as a main course with ketchup or sour cream. This amount is enough for two people as a side dish. Tip: The potatoes can be cut a few hours in advance, but should then be soaked in cold water until ready to use. Drain the water and pat the potatoes dry before processing.