Gina Neelys Spicy Potato Wedges Food

ROASTED POTATO WEDGES

Steps:

• Place a rimmed sheet tray into the oven and preheat oven to 450 degrees F.
• Slice each potato into 6 wedges. Add the potato wedges to a pot of cold salted water. Bring to a boil, reduce heat, and simmer until the potatoes are barely tender, but a knife can be pushed through with just a slight resistance, about 6 minutes. Drain potatoes and add to a large mixing bowl. Drizzle potatoes with olive oil and toss with BBQ seasoning, salt, and pepper.
• Carefully remove the hot sheet tray from the oven and quickly add the seasoned potatoes to them. You want the pan to stay as hot as possible. This will help to crisp up the potatoes while they roast. Place the sheet pan back into the oven and roast until golden and crisp, 20 to 25 minutes, flipping 1/2 way through the cooking time.
• Remove from the oven and toss with fresh herbs.

GINA NEELY'S SPICY POTATO WEDGES

Steps:

• 1. Preheat oven to 450 degrees F. In a large bowl, toss the potatoes with the melted butter, olive oil, seasoned salt, cayenne, parsley, and 3 tablespoons of the Parmesan. Arrange in a single layer on 2 sheet trays. Bake until golden brown and crisp, about 45 minutes. Turn the potatoes halfway through the cooking with flat spatula. Remove from oven and taste for seasoning. Add some kosher salt to taste and transfer to a serving platter. Garnish with more Parmesan and serve.

SPICY POTATO WEDGES

Steps:

• Preheat oven to 425 degrees.
• Combine potatoes and oil in a large bowl or plastic bag, tossing well to coat.
• Combine salt, garlic powder, and red pepper in a small bowl.
• Sprinkle salt mixture over potatoes, tossing well to coat.
• Arrange potatoes in a single layer on 2 baking sheets coated with cooking spray.
• Bake at 425 degrees for 25 minutes. Turn potato wedges over, and rotate pans; baking an additional 20 minutes or until golden brown.

THE NEELY'S GRILLED POTATO WEDGES

Steps:

• Barbeque rub:.
• Stir together all the ingredients in a bowl. If stored in an airtight container in a cool, dry place, this seasoning will last for up to 6 months. Makes 2 1/2 cups.
• Potato wedges:.
• Preheat the grill to medium heat.
• Put the potatoes into a large pot of cold salted water and bring to a boil. Reduce the heat, and simmer for about 15 minutes, until the potatoes are just slightly tender but not cooked all the way through. Drain the potatoes, and dry well. Slice them into thick wedges, six wedges per potato.
• Whisk together the olive oil, barbecue rub, salt and pepper in a large bowl. Toss the potato wedges with the oil and seasoning. Grill the wedges, turning, for about 10-15 minutes, or until golden brown and crisp all over. Season with more salt and pepper before serving.
• Note:.
• Be careful not to overboil your potatoes! Leaving some resistance in the boiled potatoes is a good idea; you don't want them to fall apart on the grill.