Simply Smoky Italian Potato Wedges Sp5 Food

BAKED ITALIAN POTATO WEDGES

Steps:

• Preheat the oven to 425 degrees.
• Cut each potato in half length wise and then quarter each half to make potato edges.
• Arrange the wedges on a baking tray with the skin side down.
• In a bowl mix together the oil, herbs and garlic salt.
• Brush the oil mixture onto each potato wedge.
• Sprinkle the grated cheese over the wedges.
• Put in the oven and bake for about 25 to 35 minutes or until done depending on the thickness of your wedges.
• Serve.

GINA'S SPICY POTATO WEDGES

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.

ITALIAN STYLE BAKED RED POTATO WEDGES #SP5

Steps:

• Directions:.
• 1. Preheat Oven to 370 degrees.
• 2. In a bowl mix Simply Potatoes with Italian dressing.
• 3. In a 9x13 pan add diced tomatoes.
• 4. On top of tomatoes evenly spread red potato wedges.
• 5. On top of potato wedges add bacon.
• 6. Top bacon with cheese.
• 7. Bake for 1 hour at 370 degrees.
• Serve as a side dish.

POTATO WEDGES WITH SMOKY AIOLI

Steps:

• Place a large rimmed baking sheet in the oven; preheat the oven to 425 degrees F.
• Wash the potatoes well, then pat them dry. Cut each potato lengthwise into 1-inch-thick wedges. Toss the wedges with 1 tablespoon of the oil, 1 teaspoon salt and some pepper.
• Carefully remove the hot baking sheet from the oven and brush it lightly with oil. Arrange the wedges, cut-side-down, on the sheet in a single layer. Bake until the underside is golden brown and not sticking to the baking sheet, about 25 minutes. Use a metal spatula to loosen and flip the potatoes, then continue to bake until golden brown and crisp all over, about 20 minutes more.
• Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over low heat. Add the garlic and cook, stirring often, until golden, about 3 minutes. Add the paprika and cook 30 seconds, stirring. Remove from the heat and cool slightly; then stir the mixture into the mayonnaise.
• Sprinkle the potato wedges with parsley and serve with the aioli for dipping.

SALT AND VINEGAR ROSEMARY POTATO WEDGES #SP5

Steps:

• In a shallow bowl, spread out the potato wedges and pour the vinegar over the wedges. Allow to marinate for up to 2 hours.
• Preheat oven to 350 degrees. Drain off the vinegar and pat dry the potato wedges. Arrange the potatoes on a baking sheet. Drizzle potatoes with olive oil and gently toss. Sprinkle with sea salt and place in the preheated oven for 45 minutes. Turn the potato wedges as needed to cook evenly.

CRISPY GRILLED POTATO WEDGES

Steps:

• Cut each potato in half lengthwise. Place each half flesh-side down on the cutting board and cut each half lengthwise again to make 4 large wedges. Cut each wedge in half lengthwise again for a total of 8 wedges per potato.
• Bring a large pot of salted water to a boil. Add potato wedges and boil for about 10 minutes. Drain in a colander.
• Whisk olive oil, salt, pepper, onion powder, chili powder, and cumin together in a bowl until smooth. Add wedges and gently toss to coat.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill wedges for 4 minutes. Flip and grill for 4 minutes more.

POTATO WEDGES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Bring a large pan of lightly salted water to the boil. Cut the potatoes into chunky wedges, then boil in the water for 7 mins. Drain and leave to steam dry for 5 mins.
• Spread the wedges out on a large baking sheet or two smaller ones. Toss with the oil and 1 tsp salt (preferably sea salt) and spread out so that they aren't overlapping. Roast for 30 mins, turning halfway until golden and crisp.

SIMPLY SMOKY ITALIAN POTATO WEDGES #SP5

Steps:

• 1. Prepare the Simply Potatoes Rustic Italian Seasoned Russet Wedges.
• as directed on the package and keep warm.
• 2. In a non-stick pan, slowly cook the mushrooms and onion until well carmelized. The onions should be medium brown and the mushrooms soft, but not mushy.
• 3. Add the balsamic vinegar to the onion mixture and stir well. Add the warm potatoes and mix gently until well combined with mushrooms and onions.
• 4. Add shredded Smoked Gouda cheese and let cheese melt all over.
• Serve hot.