What's for dinner: Fish & Chips, Parmesan Potato Wedges and Pumpkin Pasties (with butterbeer to wash it all down)

So, here is my owl Hippocrates, waiting to indulge in a plate of grouper.

The fish batter is just a simple beer batter and the potatoes were very good, so here is the recipe for that:

Ingredients

• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 2 russet potatoes, scrubbed and cut into eighths

Directions

1. Preheat an oven to 425 degrees F (220 degrees C).
2. Place Parmesan cheese, olive oil, onion powder, garlic powder, pepper, salt, and potatoes into a resealable plastic bag. Seal the bag, then shake to coat the potatoes with the seasoning. Spread the potatoes over a baking sheet.
3. Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.

For the butterbeer, we just used some butterscotch ice-cream topping in some cream soda, topped with some whipped cream. It was better than any of the fancy butterbeer potions I've tried...

Long Live Harry Potter!