CRISPY POTATO WEDGES
I believe this came from TOH a long time ago. I've been making these for several years now. My family likes them because they are thick. I like them because IF there are any leftovers...I like making hashbrowns with them the next morning. Yield is approximate.
Provided by Chef on the coast
Categories Potato
Time 1h
Yield 32-36 potato wedges, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place potatoes in large bowl. Cover with cold water. Let stand for 15 minutes.
- Preheat oven to 425 degrees.
- Spray baking sheet with vegetable cooking spray.
- Drain potatoes in colander. Spread on a towel and pat dry.
- Transfer potatoes to large bowl.
- Sprinkle with rest of ingredients.
- Toss gently to combine. Arrange seasoned potatoes in a single layer on baking sheet.
- Bake potatoes for 20 minutes. Turn potatoes, cook 20 minutes longer.
Nutrition Facts : Calories 194.5, Fat 3.6, SaturatedFat 0.5, Sodium 85.5, Carbohydrate 37.3, Fiber 4.7, Sugar 1.7, Protein 4.3
CRISPY POTATO WEDGES WITH MUSTARD
This was a Super Bowl recipe that came from the NY Times, so it's suitable for a bunch of hungry guys:) Adapted from Waldy Malouf of the Beacon Restaurant. You can either microwave this in about 30 minutes or bake it in about 60 minutes. I microwaved and used my favorite brown mustard, Koskiusko. Outside was tasty and crispy and inside was nice and soft. Careful lest your smoke detector goes off. Makes a great snack/appetizer though!
Provided by Kumquat the Cats fr
Categories Vegetable
Time 32m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F. Pierce potatoes with a fork and bake them until almost cooked, about 30 to 40 minutes. (Alternatively, microwave them on high for 6 minutes, turning them halfway through.) Leave oven on.
- In a large bowl, stir together mustard, olive oil, thyme, salt and pepper. When cool enough to handle, cut potatoes lengthwise into 4 wedges each. Toss wedges in mustard mixture until thoroughly coated.
- Raise oven temperature to 500 degrees F. Lay potato wedges, with one cut side down, on a rimmed baking sheet and roast for 20 minutes, turning them onto the other cut side after 10 minutes. Transfer to a warmed platter and serve.
Nutrition Facts : Calories 182.7, Fat 4, SaturatedFat 0.5, Sodium 331.5, Carbohydrate 33.6, Fiber 4.6, Sugar 1.9, Protein 4.4
BAKED POTATO WEDGES
I know there are alot of potato wedge recipes on here, but this one is different. It might seem a bit more trouble to put together than the others, but trust me...it's well worth the effort. What you end up with is meltingly tender potatoes with crisply browned edges. Yumm!!
Provided by MarieRynr
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 220*C/425*F.
- Combine melted butter, catsup, mustard and seasonings.
- Scrub potatoes and dry well.
- Cut each into 4 wedges.
- Slash each wedge crosswise at ¼ inch intervals, but don't cut all the way through the skin.
- Place on a foil lined baking sheet, skin side down.
- Brush with 1/3 of the butter mixture.
- Bake 35 to 40 minutes or until the potatoes are fork tender, with crispy brown edges basting periodically with the remaining butter mixture.
Nutrition Facts : Calories 402.5, Fat 12, SaturatedFat 7.4, Cholesterol 30.5, Sodium 450.4, Carbohydrate 68.6, Fiber 8.3, Sugar 6.3, Protein 8
CRISPY ROASTED POTATOES WITH MUSTARD AND HORSERADISH
Roasted potatoes tossed with whole grain mustard and fresh horseradish! This is a fantastic side dish to go with your Christmas roast.
Provided by foodnessgracious
Categories Side Dish
Time 55m
Number Of Ingredients 6
Steps:
- Preheat the oven to 450°F and line a sheet pan with foil.
- Bring a large pot of water to a boil and boil the potatoes until soft but not falling apart.
- Drain the potatoes in a colander and let air dry for a few minutes.
- Spread the potatoes out on the pan and drizzle with ¼ cup of the olive oil. Gently toss them to coat with the ol.
- Roast in the oven for 25 minutes and then shuffle them around to promote even cooking.
- Roast for another 25 minutes.
- In a bowl combine the remaining olive oil, mustard and horseradish.
- Toss the potatoes in the mustard mixture and then place back on the pan and roast for a final 10 minutes.
- Serve with chopped parsley on top and season with extra salt and pepper if needed.
CRISPY POTATO WEDGES
Make and share this Crispy Potato Wedges recipe from Food.com.
Provided by Will Bowden
Categories Potato
Time 1h50m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Place potatoes in a large bowl; add cold water to cover and let stand 15 min minutes.
- Preheat oven to 425.
- Spray a nonstick baking sheet with vegetable cooking spray.
- Set aside.
- Drain potatoes in colander.
- Spread on a double layer of paper towels.
- Cover with a second layer of paper towels.
- Press down on the towels to dry potatoes.
- Transfer potatoes to a clean large bowl.
- Sprinkle with oil, pepper, and salt; toss gently to combine. Arrange seasoned potatoes in a single layer on the prepared baking sheet.
- Bake potatoes for 20 minutes.
- Using a spatula, turn potatoes; sprinkle with garlic. Bake until golden, about 20 minutes, turning baking sheet after 10 minutes for even browning.
- Serve immediately with ketchup on the side.
- Add 1/2 teaspoon of paprika when tossing potatoes with spices.
- Bake as previously directed.>.
CRISPY BAKED POTATO WEDGES
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees F.
- Place the potato wedges in a saucepan with 2 quarts of cold salted water. Bring to a boil and then reduce to a simmer for approximately 5 minutes, or until a knife pierces through easily. Drain. In a large bowl, toss the wedges with olive oil. Place the BBQ spice and salt in a shallow dish and roll the wedges in it. Place the wedges on a sheet pan in single layer and roast for 15 to 20 minutes until crispy.
CRISPY POTATO WEDGES
Per request. This recipe has lots of do-ahead steps to make holiday cooking easier--can be prepared one day ahead, doing the final baking when oven is free or when turkey or roast is resting. Recipe source: Bon Appetit (November 2006)
Provided by ellie_
Categories Potato
Time 2h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook potatoes in boiling water until tender (20-30 minutes). Drain and cool. (This can be done 1 day ahead chilling potatoes). Peel potatoes and cut each into 6 wedges.
- Melt butter in a large skillet. Remove from heat. Stir in rosemary, paprika, salt and pepper.
- Roll potato wedges in seasoned butter.
- Place potato wedges on a cookie sheet.
- Stir in 1 1/2 cups breadcrumbs (panko)in skillet (with butter), making sure crumbs are well coated with the butter.
- Roll potatoes in buttered crumb mixture and then return potatoes to cookie sheet. (This can be done 1 day ahead--cover with plastic wrap and chill up to one day).
- Preheat oven to 350-degrees F. Bake potatoes until crisp (45 minutes).
Nutrition Facts : Calories 276.7, Fat 9.3, SaturatedFat 5.2, Cholesterol 20.3, Sodium 644.8, Carbohydrate 43, Fiber 3.7, Sugar 2.7, Protein 6
More about "crispy potato wedges with mustard food"
ULTRA CRISPY BAKED POTATO WEDGES - COOKIE AND KATE
From cookieandkate.com
4.8/5 (196)Calories 279 per servingCategory Side Dish
- Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
- Cut each potato in half lengthways, then in half lengthways again to make quarters, and then cut each half in half lengthways on the diagonal to make two wedges (you’ll end up with 8 wedges per potato; make sure they are about the same thickness and size).
- Place the sliced potatoes into a large bowl and cover them with hot water (I used hot water from the tap, but others have suggested that pipes can leach impurities into hot water, so it may be best to use cool tap water that has been heated on the stove). Let them soak for 10 minutes.
- Drain the potatoes and lightly pat them dry with a lint-free tea towel. Place the potato wedges on the prepared pan and drizzle them with the olive oil. Sprinkle the garlic powder, onion powder, salt and a generous amount of pepper on top.
HOW TO MAKE CRISPY HOMEMADE POTATO WEDGES (OVEN-BAKED)
From brokebankvegan.com
5/5 (2)Total Time 1 hr 10 minsCategory Appetizer, Side Dish, SnackCalories 261 per serving
- To begin, scrub and cut russet potatoes into wedges of relatively the same size. There's no need to peel them. Note: larger sizes will take longer to bake.
- Next, soak the potatoes in cold water for 10 to 30 minutes to remove the excess starch. This step can be skipped, but the wedges won't end up as crispy.
- While the potatoes soak, preheat your oven to 400°F and line a few baking sheets with parchment paper. Then, drain and dry the wedges on a clean towel. Transfer them to a large bowl to toss with olive oil, garlic powder, onion powder, salt, and pepper.
- Once coated, spread them evenly on the parchment-lined pans and bake for 20 minutes. Flip the wedges, then cook for another 20-25 minutes, or until they appear golden and are easily pierced with a fork.
CRISPY POTATO WEDGES - GIRL HEART FOOD®
From girlheartfood.com
Ratings 15Category Side DishServings 2Total Time 40 mins
- Preheat oven to 425 degrees Fahrenheit. Rub a little avocado oil onto a large sheet pan or two smaller ones (to grease) and set aside.
- Scrub potatoes clean, removing any odd bits. Cut into wedges. Note: To cut potatoes into wedges. Cut each potato in half lengthwise. Then, cut each half in half (lengthwise) and then cut in half again (lengthwise). Basically, you should end up with about 8 wedges per potato.
- In a bowl, toss wedges with oil, salt, black pepper, Parmesan cheese, garlic powder and cayenne pepper.
- Place the wedges onto the prepared sheet pan and spread them out in a single layer. Bake for about 30 to 40 minutes, turning halfway. Note: Don't worry if any of the wedges stick to the pan. Use a spatula to confidently remove/flip. Those little messy bits get all crispy and delicious! The wedges should be golden and crispy on the outside and tender inside.
RECIPE: CRISPY POTATO WEDGES WITH MUSTARD - THE NEW …
From nytimes.com
Estimated Reading Time 1 min
CRISPY BAKED POTATO WEDGES WITH MAPLE MUSTARD SAUCE - MS ...
From mshealthesteem.com
Estimated Reading Time 5 mins
PERFECT CRISPY POTATO WEDGES - WHISK & SHAKE
From whiskandshake.com
Total Time 1 hr 15 mins
EASY POTATO WEDGES RECIPE WITH PHOTOS | POPSUGAR FOOD
From popsugar.com
3/5 (13)Category Potato, Side DishesAuthor Ashley OrtizTotal Time 10 mins
CRISPY POTATO WEDGES WITH MUSTARD RECIPE - FOOD.COM ...
From pinterest.co.uk
CRISPY POTATO WEDGES WITH MUSTARD - PLAIN.RECIPES
From plain.recipes
CRISPY BAKED POTATO WEDGES | WHOLE FOOD MAG
From wholefoodmag.com
CRISPY POTATO WEDGES WITH MUSTARD- TFRECIPES
From tfrecipes.com
CRISPY POTATO WEDGES WITH MUSTARD RECIPES
From tfrecipes.com
CRISPY BAKED POTATO WEDGES RECIPE - SERIOUSEATS.COM
From seriouseats.com
VEGETARIAN COOKSTER: CRISPY POTATO WEDGES WITH MUSTARD
From veggiecookster.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love