Roxy15 Posted June 11, 2020 Share Posted June 11, 2020 I tried a new recipe for potato wedges and they turned out good! Thought I would share in case someone would like to make them. They take no time at all to make! The recipe didn’t call for cheese, but, I added some on a few and left a few without cheese. I prefer having cheese on them. I thought about putting sour cream on top, but, wanted Ranch Dressing to dip them in, so I didn’t add it on top. Fried bacon bits and sliced green onions would be good on top of the sour cream too! One person who write a review, said, they substituted Old Bay Seasoning for the Cayenne Pepper and they liked it! So if you don’t care for spice, you might want to try that! 3 Medium Russet Potatoes, About 1-1/2 lbs. Scrubbed & Dried 3 Tablespoons Extra-Virgin Oil Ir A Neutral Toasting Oil ***I Used Olive Oil 2 Tsp. Kosher Salt ***Will Use A Little Less Next Time Pinch Cayenne ***I Used More Preheat oven to 450 degrees. Leaving peel on, cut potatoes into 6 lenghthwise long wedges,about 3/4-1 inch wide. Combine the potatoes, oil, salt and cayenne on a baking sheet and toss to combine. Or put all of in a bowl and stir till coated. Arrange the wedges on a baking sheet in a single layer, so a cut side is in contact with the pan, but, evenly spaced so the potatoes aren’t touching each other. Bake until golden brown and cooked through, about 30-35 minutes. Slip a spatula under the potatoes to turn them over and bake for 5 minutes more. Note: I took them out and sprinkled some shredded cheese over mist of them and left a few without cheese to see which ones tasted better. I prefer the wedges with shredded cheddar cheese in too. Fried Bacon Crumbles would be good too! Transfer potatoes to a serving dish and served it with Hidden Valley Ranch Dressing. Quote Link to comment
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