The beginning of summer is upon us.  June 21 gives us the longest number of daylight hours of the entire year. June is a great month for outdoor activities with early sunrises and late sunsets.   The month of June is traditionally believed to be named after Juno, the Roman goddess of marriage, childbirth and family. We honor our fathers and father figures on June 21st. In elementary school, we were not usually in school on June 21st, so we made special cards for our father’s before summer vacation began.  Many of the children wanted to make an extra card for their grandfathers. Their heart felt sentiments were always so sweet.

This month’s recipe is Golden Potato Wedges.  This is a great and inexpensive side dish for cookouts. The potato wedges have crispy edges from baking while the centers are soft and fluffy like a baked potato. Potatoes are a good source of potassium, vitamin C and B6 and fiber if you leave the skin on. If you are cooking gluten free, I have included in parentheses the brands I prefer.  

Happy Summer!   

Blessings,
Peggy Isenhour

¼ cup grated Parmesan cheese (Kraft with the green lid is gluten free)

¼ cup flour (King Arthur Measure for Measure gluten free flour)

1 teaspoon garlic powder

1 teaspoon salt

¼ teaspoon black pepper

5-6 medium russet potatoes

½ cup unsalted butter

Combine the cheese, flour, garlic, salt and pepper in a large zip top plastic bag.  Wash the potatoes, dry them and cut into long wedges of similar size. Place dry potato wedges in the zip top bag and shake to coat them evenly.  Preheat oven to 425 °.  Place the butter on a sheet pan and melt in oven after being preheated.  Keep watch on the butter to make sure it doesn’t burn.   Add the potatoes in a single layer and bake for 15 minutes. Then turn potatoes over and bake for an additional 15 minutes.  Drain potatoes on paper towels.  Serve with ranch dressing, ketchup or honey mustard dressing.