Wednesday, December 7, 2011

Parmesan Potato Wedges

Yesterday was a long, rough day.  Nobody had had time to eat anything substantial throughout the day, so for supper I wanted to spice things up while keeping it simple and somewhat quick.  Had already thawed out a small pork loin that was waiting for me in the fridge.  I made a simple meat rub, rubbed it on, let it sit for just a few minutes, and threw it in the oven at 350 degrees F for about an hour and a half.  The internal temperature of pork loin shouldn't exceed 145 degrees F.  Just keep that in mind.
To make the rub, combine in a small bowl extra virgin olive oil, McCormick Grill Mates Montreal Steak seasoning, and a dash of salt.  Couldn't be simpler.  You want the consistency to be easy to spread around, but not too oily.  The seasoning should soak up the majority of the olive oil.  Rub it on your pork loin.  I like to rub it on thick.  It forms a nice, peppery crust once cooked.  It's too much for some people.  Once the pork loin is cooked, slice it up and serve.
The pork was accompanied by some steamed broccoli and Parmesan Potato Wedges.  The potato wedges turned out really well.  They didn't have an overwhelming flavor.  Perfect with the spicy, peppery-ness of the pork loin!

Parmesan Potato Wedges
Prep: 25 minutes  Bake: 30 minutes

Photo from Quick Dish by Tablespoon
6 medium baking potatoes
1/3 cup butter, melted
1 clove garlic, minced
1/4 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning, crushed

1.  Line a 15x10x1-inch  baking pan with parchment paper or foil; set aside.  Cut each potato lengthwise into 8 wedges.  In a large bowl, stir together butter, garlic, Parmesan cheese, Italian seasoning, and a dash of salt & pepper.  Add potato wedges and stir thoroughly to coat.  Be gentle with your stirring as not to break the wedges.  Place wedges on the prepared baking pan.  

2.  Bake, uncovered, in a 425 degree F oven about 30 minutes, or until tender. 

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