Sweet Potato Wedges With No Honey Mustard Sauce Food

HONEY MUSTARD WEDGES WITH SEA SALT AND CRACKED PEPPER

Steps:

• Preheat oven to 200 degree C.
• Place wedges in a large bowl and add olive oil, mustard, sea salt and pepper.
• mix to coat.
• Place wedges on baking paper lined baking tray.
• Bake for 1 hour tossing about 4 times.
• Remove when wedges are golden.

GRILLED HONEY MUSTARD SWEET POTATO WEDGES

Steps:

• Peel and slice potatoes into wedges. In medium size bowl, toss in oil.
• Bake in oven set at 500 degrees for about 8 minutes.
• In the meantime, mix honey, wine and mustard. After the 8 minutes, remove potatoes from oven, and brush on half the marinade. Reduce oven temperature to 450 degrees and bake for 3 minutes more.
• Apply remaining sauce and return to oven to complete baking, about 3 to 5 more minutes.
• Season with salt and pepper.

SWEET-POTATO WEDGES

Steps:

• Preheat oven to 400 degrees. Peel sweet potatoes; cut in half crosswise and then into wedges about 1 inch wide. Crush garlic clove in its skin.
• On a rimmed baking sheet, toss sweet potatoes with garlic, olive oil, thyme, crushed red pepper, and salt. Roast until soft, about 30 minutes.

CRISPY POTATO WEDGES WITH MUSTARD

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.

HONEY MUSTARD CHICKEN WITH POTATO WEDGES (RACHAEL RAY)

Steps:

• In a resealable plastic bag, combine the honey, mustard, oil and lime juice. Add the chicken and let marinate at room temperature for 20 minutes.
• Meanwhile, in a large saucepan, combine the potatoes and enough salted water to cover; bring to a boil. Cook the potatoes for 20 minutes, then drain and let cool slightly. Slice the potatoes lengthwise into 1-inch wedges. Transfer to a bowl and gently toss with the olive oil; season with salt and pepper.
• Preheat a grill to medium-high. Add the chicken and potatoes, cover the grill and cook for 10 minutes on each side.
• Serve the chicken with the lime wedges and potatoes. Sprinkle the chives over the potatoes.