ROASTED POTATO WEDGES
Provided by Patrick and Gina Neely : Food Network
Time 35m
Yield 2 servings
Number Of Ingredients 6
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.
SWEET POTATO BISQUE
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
- Puree the soup using an immersion blender until smooth and velvety. Finish by stirring in the heavy cream. Top each bowl with sour cream if using.
THE NEELY'S HOT AND SPICY HUSH PUPPIES
From Gina and Pat Neely on Food Network. I saw them make this on Down Home with the Neely's and had to try it out. They're great! Gina made an orange dipping sauce but I just eat them plain, or with Ranch dressing or tartar sauce.
Provided by linguinelisa
Categories Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat a deep fryer to 375.
- Mix all ingredients together. Using 2 teaspoons, carefully drop about teaspoonful of dough into hot oil. Fry 3 to 4 minutes, turning hush puppy over to brown both sides.
- Remove from oil when brown on both sides and drain on paper towels.
- Repeat with remaining batter. Don't fry to many hush puppies at one time.
Nutrition Facts : Calories 124, Fat 1.6, SaturatedFat 0.5, Cholesterol 27.7, Sodium 487.1, Carbohydrate 23.3, Fiber 1.7, Sugar 2.3, Protein 4.4
GINA NEELY'S SPICY POTATO WEDGES
I love the Neely's they always have great recipes. I saw them make this on their show and had to try them, hubby LOVES them
Provided by Carmen Gonzales @shweetpotato
Categories Potatoes
Number Of Ingredients 8
Steps:
- 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.
Make and share this Spicy Potato Wedges. recipe from Food.com.
Provided by Yorky1000
Categories Potato
Time 40m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Scrub the potatoes and cut into wedges. Parboil for about 4 minutes. Drain and leave to cool.
- Add the olive oil, paprika, chilli powder and salt to a plastic bag. Add the potatoes and seal the bag. Shake vigorously ensuring all the potatoes are covered. Refridgerate for about 1 hour.
- Place the wedges on a baking tray and roast in the oven until brown.
- Serve hot.
THE NEELY'S GRILLED POTATO WEDGES
The simplest way to grill sliced potatoes is to parboil them first. This makes for fast and even grilling. The appetizing grill marks will make them irresistible.Enjoy! From the "Neely's Celebration Cookbook".
Provided by Sharon123
Categories Potato
Time 40m
Yield 4-6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 614.7, Fat 19.1, SaturatedFat 2.8, Sodium 49.7, Carbohydrate 113, Fiber 21.3, Sugar 44.2, Protein 12
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