Spicy Maple Roasted Potato Wedges Food

SPICY POTATO WEDGES

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add the potatoes. Seal bag and toss to coat. Arrange in a single layer on greased baking sheets. , Bake at 400° for 30-35 minutes or until potatoes are tender and golden brown, turning once.

SPICY OVEN ROASTED POTATO WEDGES

Steps:

• Preaheat the oven to 525°F
• Scrub and quarter the potatoes (you can peel them if you like - I never do and I think the skins make them crispier) and place them in a large bowl.
• Drizzle the olive oil over the potatoes and toss to coat.
• Sprinkle seasonings over potatoes and toss to coal well.
• Line a baking sheet with aluminum foil and spray the foil with cooking spray.
• Arrange the potatoes in one layer on the baking sheet.
• Roast for 20 minutes, turning once halfway through cooking.

SPICY MAPLE ROASTED POTATO WEDGES

Steps:

• Preheat oven to 375°F.
• Place potato wedges in a 9" x 13" baking pan.
• Drizzle with olive oil and sprinkle remaining ingredients over potatoes. Toss to combine thoroughly and spread out into one layer.
• Roast for 30 minutes or until potatoes are tender and outsides are slightly crisp. For crispier potatoes, roast for an additional 10 minutes or until preferred texture is reached.
• With a spatula, gently loosen bottoms of potatoes from baking pan and serve.

SPICY MAPLE-SAUCED PORK CHOPS

Steps:

• Preheat oven to 375°F.
• In a non-stick oven-proof skillet, heat olive oil over medium-high heat until glistening.
• Meanwhile, in a small saucepan over medium-high heat, whisk together maple syrup, soy sauce and lemon juice. Bring to a boil. Boil for five minutes or until mixture begins to foam, reduces by half and thickens to the consistency of corn syrup. Remove from heat, cover saucepan and set aside.
• In a small bowl, combine spices (garlic powder, cumin, chili powder, ginger, cayenne pepper, black pepper and salt. Rub mixture evenly over both sides of pork chops.
• Brown pork chops in hot oil for 2 minutes on each side or until medium brown in color and slightly crispy when pricked with a fork. Remove from heat.
• Spoon 1/3 of maple sauce over top of each chop, allowing to drizzle down over sides.
• Place skillet, uncovered, in oven and roast chops for 10 minutes.
• With oven mitts, remove skillet from oven and spoon 1/2 of remaining sauce over chops. Return to oven for an additional 10 minutes or until chops are cooked through.
• Spoon remaining sauce over chops just before serving. The sauce will be cool and very sticky at this time but will melt nicely when spooned onto chops.
• Serve immediately and enjoy!

SPICY MAPLE ROASTED PORK CHOPS AND SWEET POTATOES

Steps:

• Preheat oven to 375°F.
• Line a baking sheet with aluminum foil.
• In a small bowl, combine paprika, cumin, cayenne pepper, black pepper and salt. Divide in half.
• In a medium bowl, combine half of spice mixture, sweet potatoes, olive oil and maple syrup. Toss to coat sweet potatoes thoroughly. Spread sweet potatoes onto foil-lined baking sheet into a single layer, leaving two spaces in the middle for the pork chops. Note: Be sure to use a rubber spatula to scrape all the liquid out of the bowl onto the potatoes.
• Rub remaining half of spice mixture lightly over both sides of pork chops and nestle into spaces made in sweet potatoes.
• Roast for 35-40 minutes or until pork chops are done (juices run clear when thickest part is pierced with a fork).

SPICY POTATO WEDGES.

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.