Cheesy Parmesan Potato Wedges

Shredded Parmesan pairs with Tabasco sauce to give these potatoes a different take on traditional russet preparations.

Steps

1. Cut potatoes into wedges (6 wedges per potato). Wash potatoes; drain and dry well.

2. Blanch potatoes in deep fryer at 325°F (do not brown). Drain; refrigerate for several hours.

3. When done, mix clarified butter and Tabasco together; reserve warm.

4. Heat deep fryer to 360°F and deep-fry potato wedges to medium golden brown and drain.

5. In large bowl, toss potatoes with butter mixture. Place 6 wedges onto plate and top with cheese.

6. Garnish with parsley and serve.

Recipe by Tabasco