Crispy Potato Wedges

We have absolutely fallen in love with this side dish.  In the words of my nephew, George, as he raised it in the air for all to see, "This is AWESOME!"  The outside is crunchy and flavorful while the inside is creamy and smooth.  They are not labor intensive, but they are a bit time consuming.  So start them first and use that time to prepare your other dishes, like frying up a batch of Patty Meltz.













Crispy Potato Wedges
serves 4 to 6


3 medium russet potatoes, scrubbed
5 Tbl vegetable oil
2/3 cup Panko bread crumbs
2/3 cup grated Parmesan cheese
1 Tbl paprika
2 tsp dry mustard
1 tsp salt
3/4 tsp garlic powder
3/4 tsp dried thyme
1/8 tsp cayenne

Cut each potato lengthwise into 8 to 10 wedges, depending on width of potato.  Place wedges in large bowl and wrap tightly with plastic wrap.  Microwave till edges are translucent but centers remain slightly firm, 6 to 8 minutes, shaking bowl to redistribute potatoes half-way thru cooking.  Carefully remove plastic and drain potatoes well.  Return to bowl, add 3 Tbl oil, and stir till coated with starchy film, 1 minute.  Combine Panko, Parmesan, paprika, dry mustard, salt, garlic powder, thyme, and cayenne in shallow dish.  Dredge potatoes in mixture, pressing gently to adhere.  Transfer to platter.  Let sit 15 minutes.  Meanwhile, preheat oven to 400 degrees, adjust rack to middle position, and place rimmed baking sheet on rack.  Remove hot sheet from oven and brush with remaining oil.  Arrange coated wedges, cut side down, in single layer.  Bake, flipping halfway thru cooking, until crisp and golden brown, 25 to 30 minutes.