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  • Potato Wedges

    My hon bought some potato wedges at Albertson's and they were really good. I think they were deep fried. Anyone have a good and tried recipe for them please? Thx

  • #2
    Re: Potato Wedges

    I don't have that recipe . . . but I do make potato wedges in the oven. After I slice them, drizzle w/ olive oil then sprinkle some Rosemary, Garlic Powder, Salt and Pepper on them or sometimes I sprinkle with Montreal Steak Seasoning on them. I do turn them approx every 15 minutes until done I also check to see if I need more olive oil. About the last 4 minutes, I turn on to broil to achieve their crispyness.

    Both are yummy.
    "Everyone's a star and deserves the right to twinkle"

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    • #3
      Re: Potato Wedges

      Those sound yummy Ro Ro!

      Roxy, these aren't deep fried but I think you would like this recipe.

      Cheesy Chili Lime Gold Potato Wedges

      Source - Peggy Trowbridge Filippone - Home Cooking.

      Lime, chili powder, and Monterey Jack cheese give a Mexican flair to gold potato wedges. It's a good way to get that fried effect without a lot of oil. Serve with salsa and sour cream as sides for dipping.

      2 teaspoons finely grated lime rind
      2 Tablespoons lime juice
      2 Tablespoons olive oil
      1/4 teaspoon chili powder
      1/4 teaspoon garlic powder
      1/2 teaspoon onion powder
      Kosher salt, to taste
      4 large Yukon Gold potatoes
      1/4 cup finely grated Monterey Jack or cheddar cheese, optional
      1 Tablespoon chopped fresh cilantro, optional

      Salsa and sour cream for dipping, optional
      Preheat oven to 425 F. Line a baking sheet with non-stick foil or spray liberally with vegetable oil.

      Place lime rind, lime juice, olive oil, chili powder, garlic powder, and onion powder in a large zip-top bag. Squish around in the bag until combined.

      Scrub gold potatoes and dry. Cut in half lengthwise. Continue cutting halves lengthwise into wedges about 1/2-inch thick. Add gold potato wedges to the oil in the zip-top bag, seal, and toss to coat.

      Place gold potatoes on prepared baking sheet and sprinkle with kosher salt. Bake 25 minutes. Remove from oven and sprinkle with grated Monterey Jack or cheddar cheese. Return to oven and bake an additonal 10 minutes or until cheese is golden. Sprinkle with chopped cilantro.

      Serve gold potato wedges with optional sides of salsa and sour cream for dipping.

      Yield: 4 servings

      My Pic -

      http://i20.photobucket.com/albums/b202/sltrax/Chiletaters.jpg

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