For more flavor, wedge your potatoes
When it comes to potatoes, there are more choices than baked, mashed, or fried. For something different, try baking potato wedges. The seasonings cling to every bite of potato, making them a flavorful side dish that complements almost any meal.
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Garlic Potato Wedges
4 pounds small red potatoes, cut into wedges
5 tablespoons olive oil, divided
16 unpeeled garlic cloves
2 teaspoons dried rosemary, crushed
1/2 teaspoon salt
1/3 cup white vinegar
4 teaspoons Dijon mustard
3 teaspoons granulated sugar
1/4 teaspoon black pepper
1/3 cup chopped green onions
Preheat oven to 450 degrees. In a large bowl, combine the potatoes, 1 tablespoon of oil, unpeeled garlic, rosemary, and salt. Pour into two 15x10-inch baking pans coated with nonstick cooking spray. Bake, uncovered, until potatoes are tender, about 25 to 30 minutes, stirring every 10 minutes.
In a small bowl, combine the vinegar, mustard, sugar, pepper, and remaining oil until smooth. Carefully squeeze roasted garlic into vinegar mixture (discard skins). Pour over potatoes and toss to coat. Sprinkle with onions. Makes 8 servings.
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Potato Wedges with Dip
2 large baking potatoes
Olive oil-flavored nonstick cooking spray
1/8 teaspoon garlic salt
Dash cayenne pepper
Bacon Horseradish Dip:
2/3 cup sour cream
1 teaspoon prepared horseradish
2 bacon strips, cooked and crumbled
Preheat oven to 425 degrees. Pierce potatoes and place on a microwave-safe plate. Microwave on high for 6 minutes or until still firm but almost tender. Carefully cut each potato into eight wedges; place on a baking sheet coated with nonstick cooking spray. Spritz wedges with olive oil-flavored spray; sprinkle with garlic salt and cayenne. Bake until golden brown, about 20 to 25 minutes.
In a small bowl, combine the dip ingredients. Serve with potato wedges. Makes 2 servings.
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Crispy Potato Wedges
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon paprika
4 large baking potatoes
Preheat oven to 400 degrees. In a bowl, combine cheese, salt, garlic powder, oregano and paprika. Line a baking sheet with aluminum foil. Cut each potato into eight wedges; place on foil. Coat wedges with nonstick cooking spray. Sprinkle with cheese mixture. Bake until tender, about 30 minutes, turning occasionally. Makes 8 servings.
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Pantry Pointers
To make oven fries or potato wedges that rival fried potatoes, start with starchy potatoes like russets then cut them into wedges or sticks and don’t crowd them on the baking sheet.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
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