Crispy Potato Wedges With Mustard Food

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CRISPY POTATO WEDGES



Crispy Potato Wedges image

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

4 medium russet potatoes, cut into large wedges
1 tablespoon vegetable oil
1/4 teaspoon black pepper
1/8 teaspoon salt
1 dash garlic

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



Crispy Potato Wedges With Mustard image

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

4 large idaho potatoes
1/2 cup Dijon mustard (or your favorite brown)
2 tablespoons extra virgin olive oil
1 tablespoon fresh thyme (chopped) or 1 teaspoon dried thyme
1/2 teaspoon sea salt or 1/2 teaspoon kosher salt
1/4 teaspoon black pepper (freshly ground)

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



Baked Potato Wedges image

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

4 tablespoons butter, melted
1/4 cup catsup
1 teaspoon prepared mustard
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 large potatoes, unpeeled

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



Crispy Roasted Potatoes with Mustard and Horseradish image

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

4 large russet potatoes, halved and quartered
1 tbsp kosher salt
⅓ cup olive oil, divided
3 tbsp whole grain mustard
3 tbsp prepared horseradish
3 tbsp chopped parsley

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



Crispy Potato Wedges image

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

4 medium russet potatoes, cut into large wedges
1 tablespoon vegetable oil
1/4 teaspoon black pepper, freshly ground
1/8 teaspoon salt
2 garlic cloves, minced (optional)
reduced sodium ketchup, preferred (optional)

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



Crispy Baked Potato Wedges image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 4

5 Idaho potatoes, peeled and sliced into long wedges
Olive oil
Store-bought BBQ spice mixture
Salt

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



Crispy Potato Wedges image

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

5 baking potatoes
1/4 cup butter
2 tablespoons fresh rosemary, chopped
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
1 1/2 cups panko breadcrumbs (Japanse bread crumbs)

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

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