Ingredients
Baked Potato Wedges
- 2 large russet potatoes, sliced into wedges
- 3 tablespoons olive oil
- ½ cup parmesan cheese
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon pepper
BAKED FISH & CHIPS
- 2 (6 oz) skinless salmon fillet
- 1 egg
- ¼ cup panko breadcrumbs
- 1 large garlic clove, minced
- 1 tablespoon fresh parsley, chopped
- Salt, to taste
- Pepper, to taste
- Olive oil, to taste
Steps
Baked Potato Wedges
- Preheat the oven to 400˚F (200˚C)
- Slice the potatoes into wedges or fries. Place the potatoes on a parchment lined baking sheet.
- Drizzle with olive oil, cheese, salt, Italian seasoning, garlic powder, paprika, and pepper. Toss to coat, then arrange the wedges skin side down.
- Bake for 30 minutes, flipping midway through.
BAKED FISH & CHIPS
- In a medium bowl, mix breadcrumbs, garlic and parsley.
- In a separate bowl, whisk egg. Dredge the salmon in the egg, then breadcrumb mixture.
- Move the potato wedges to the side, lay the salmon in the middle of the baking sheet. Sprinkle salmon with salt and pepper. Drizzle salmon with olive oil
- Bake for 10-12 minutes.