This is the perfect side dish for almost any meal. The lime juice and yest really compliment the Parmesan cheese and potatoes. I used red potatoes but really any type would work. Just make sure to cut the wedges small enough so they are cooking all the way through. I like mine a little more crispy so I tend to cook them closer to 40 minutes.
Ingredients
- 1 1/2 Lbs. small potatoes, cut into wedges
- 3 Tablespoons extra virgin olive oil
- Sea salt
- Freshly ground pepper
- 1 Lime, used for juice and zest
- 1/4 Cup Parmesan cheese
Directions
Preheat oven to 375 degrees-oven rack in the middle. In a medium bowl toss potato wedges with the olive oil, a few big pinches of sea salt and six cranks of pepper or dashes. Arrange the potatoes cut side down on a baking sheet. Place in the oven for 35-40 minutes, tossing the potatoes after 15 minutes.
Whiles the potatoes are baking, zest the lime and it into a few wedges. When the potatoes are cooking, remove from the oven, add more salt and pepper to taste. Serve in a big shallow bowl or platter drizzled with lime juice and dusted with lime zest and Parmesan