Serves 5
45 min
Black Pepper and Lime Oven Fries
Recipe GLPR9976fbb21a277c
Crispy, golden-brown oven-roasted potato wedges tossed with extra virgin olive oil, coarse sea salt, freshly ground black pepper, and finished with the bright zest and juice of fresh lime, then topped with tangy grated Parmesan cheese. A simple yet flavorful starter with Mediterranean flair.
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Ingredients
1 1/2 pounds small potatoes
3 tablespoons extra virgin olive oil
Sea salt to taste
Freshly ground black pepper to taste
1 lime
1/3 cup grated Parmesan cheese
Directions
Preheat your oven to 425°F (220°C).
Scrub the small potatoes clean under running water and pat them dry with a kitchen towel. Cut each potato into wedges about 1/2 inch thick.
Place the potato wedges in a large bowl and drizzle with the extra virgin olive oil. Season generously with sea salt and freshly ground black pepper, then toss until all wedges are evenly coated.
Spread the potato wedges in a single layer on a baking sheet, arranging them cut-side down for better browning.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the wedges are golden brown and tender when pierced with a fork.
While the potatoes are roasting, zest the lime and cut it in half to prepare for juicing.
Remove the baking sheet from the oven. Squeeze the fresh lime juice over the hot potato wedges and sprinkle with the lime zest.
Top with the grated Parmesan cheese, toss gently to combine, and serve immediately while still warm and crispy.
