Crispy Tuscan Potato Wedges
Potatoes always make crowd-pleasing finger-foods. Here, large potato wedges are deep-fried and served with herbed oil, slices of garlic and large parmesan shavings.
8 lb. baking potatoes, cut into thick wedges
Peanut oil, for frying
8 oz. parmesan cheese, thickly shaved
12 cloves garlic, thinly sliced and fried
Coarse salt, as needed
Herb oil for drizzling, if desired
1. Fry potatoes until golden. Set aside. To order, finish wedges in fryer and garnish with shaved parmesan, garlic slices, coarse salt, and herb oil, if desired.