21 June, 2014

Wedges

I want to make cheesy potatoe wedges tonight. The crispier the better. Any recipes? I love buffalo wild wings potato wedges and would love to know the seasonings that are on them. Today I found out that… Hi … Here you go. . THE LAST TWO RECIPES ARE CHEESY. . Buffalo Potato Wedges (FOR THE GRILL) 1/3 cup butter or margarine, melted 1 tsp. Cider or white vinegar 3 to 4 tsp. Red pepper sauce 1/2 tsp. Salt 4 medium potatoes, unpeeled 1 cup Bleu cheese dressing Heat coals or gas grill. Mix margarine, vinegar, pepper sauce, and salt in shallow dish. Cut each potato lengthwise into 4 wedges; pat dry with paper towels. Dip potato wedges into margarine mixture; reserve any remaining margarine mixture. Cover and grill potatoes 4 to 6″ from medium heat 25 to 35 minutes, brushing occasionally with margarine mixture and turning once or twice, until tender. Serve with dressing. ————–OR THIS ONE. . Oven-baked Potato Wedges Craving French fries but want something with a little more flair? These battered and oven-baked potato wedges taste darn close to the restaurant version but contain 70 percent less fat and 40 percent fewer calories. RECIPE INGREDIENTS: 2 tablespoons canola oil 1 cup flour 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon black pepper 1/2 teaspoon celery salt 1/2 teaspoon seasoning salt 2 large eggs, beaten 4 medium potatoes, scrubbed and rinsed but not peeled canola cooking spray 1. Heat the oven to 450°. Coat a baking sheet with a tablespoon of canola oil. 2. With a fork or whisk, mix the flour, garlic powder, salt, pepper, celery salt and seasoning salt in a shallow dish and set aside. Add the beaten eggs in a small bowl. 3. Cut the potatoes into 1/2-inch-thick wedges. Dip each wedge into the beaten eggs, then the flour mixture, making sure it is wellcoated. Place the coated wedges on the prepared baking sheet and let them sit 10 to 15 minutes. 4. Coat the tops of the potato wedges generously with canola cooking spray. Bake in the center of the oven until golden brown (15 to 18 minutes), flipping after 10 minutes. Serves 5. ————OR THIS RECIPE. . Buffalo Home Fries Recipe Yield: 2-4 Servings Featuring Frank’s Red Hot Buffalo Sandwich Sauce Ingredients: 5 cups Potato wedges, seasoned, battered, frozen 1/2 cup Frank’s Red Hot Buffalo Sandwich Sauce 1/2 cup Cheddar-jack cheese, shredded 1/4 cup Bacon, cooked crisp and crumbled 2 Tbsp. Green onions, sliced 1/4 cup Sour cream Instructions: Combine potato wedges and Red Hot Buffalo Sandwich Sauce in a large bowl. Toss until potatoes are thoroughly coated. Portion on to platter and top with cheese. Place under broiler until cheese is melted. Remove from broiler. Sprinkle with bacon and green onions. Portion sour cream into ramekin and place on plate. Serve immediately. ————–BONUS RECIPE. . I THOUGHT YOU MIGHT BE INTERESTED IN. . Cheesy Chili Lime Gold Potato Wedges Lime, chili powder, and Monterey Jack cheese give a Mexican flair to gold potato wedges. It’s a good way to get that fried effect without a lot of oil. Serve with salsa and sour cream as sides for dipping. INGREDIENTS: 2 teaspoons finely grated lime rind 2 Tablespoons lime juice 2 Tablespoons olive oil 1/4 teaspoon chili powder 1/4 teaspoon garlic powder 1/2 teaspoon onion powder Kosher salt, to taste 4 large Yukon Gold potatoes 1/4 cup finely grated Monterey Jack or cheddar cheese, optional 1 Tablespoon chopped fresh cilantro, optional Salsa and sour cream for dipping, optional PREPARATION: – Preheat oven to 425 F. Line a baking sheet with non-stick foil or spray liberally with vegetable oil. – Place lime rind, lime juice, olive oil, chili powder, garlic powder, and onion powder in a large zip-top bag. Squish around in the bag until combined. – Scrub gold potatoes and dry. Cut in half lengthwise. Continue cutting halves lengthwise into wedges about 1/2-inch thick. Add gold potato wedges to the oil in the zip-top bag, seal, and toss to coat. – Place gold potatoes on prepared baking sheet and sprinkle with kosher salt. Bake 25 minutes. Remove from oven and sprinkle with grated Monterey Jack or cheddar cheese. Return to oven and bake an additonal 10 minutes or until cheese is golden. Sprinkle with chopped cilantro. – Serve gold potato wedges with optional sides of salsa and sour cream for dipping. Yield: 4 servings


About The Author

admin

4 Comments

  1. Terry Johnson June 18, 2014 at 4:18 am #
    Have you tried mixing some fine bread crumbs (store-bought are okay!) with some grated parmesan cheese? Coat the potato wedges well with this mixture. You didn't say if you want to bake or fry them, but this method I've described is better baked in a hot oven.
  2. Daytona Camry June 18, 2014 at 4:20 am #
    Oven Baked Potato Wedges INGREDIENTS * 2 teaspoons olive oil * 5 large russet potatoes, peeled and cut into wedges * 1/2 cup melted butter * 1 cup seasoned bread crumbs DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with the olive oil. 2. Brush potato wedges with butter, and roll in bread crumbs. Place wedges on prepared baking sheet. 3. Bake in preheated oven for 20 minutes. Remove from oven and turn wedges; cook for 10 to 15 minutes, or until tender. -------------------Buffalo Stuffed Potato Ingredients 4-3/4 cups Wish-Bone Catalina Dressing, divided 1/2 cup Tabasco Pepper Sauce 12 chicken breasts, boneless, skinless 6 eggs, beaten 2 cups flour 2 cups celery, 1/2" diced, divided 12 potatoes, baked, held warm 1-1/2 cups Wish-Bone Blue Cheese Dressing corner corner Method To make the hot sauce, combine 1-3/4 cups of the Wish-Bone Catalina Dressing and the Tabasco sauce. Hold refrigerated. Cut the chicken breasts into 1" cubes and marinate in 3 cups of the Catalina Dressing for 30 minutes. For each serving, remove 5 oz of chicken breast cubes from the marinade. Dip into the beaten eggs and then flour, and fry for 2 to 3 minutes, until golden brown. Drain and toss with 3 Tbsp of hot sauce and 1/2 oz of celery. Split one potato lengthwise and fill with chicken. Drizzle with 1 oz of Wish-Bone Blue Cheese Dressing, and garnish with another 1/2 oz celery. -------------Crispy Breaded Sweet Potato Fries 2 tablespoons beaten eggs 1 tablespoon water 1/3 cup dry breadcrumbs 2 tablespoons grated parmesan cheese 1/4 teaspoon cayenne pepper 1/4 teaspoon pepper 1 (14 ounce) sweet potatoes, peeled 2 teaspoons olive oil 1. In a shallow bowl, whisk egg and water. 2. In a resealable plastic bag, combine the bread crumbs, Parmesan cheese, cayenne and pepper. 3. Cut sweet potato into 1/4-in. strips. Add to egg mixture, a few at a time, and toss to coat. Add to the crumb mixture, a few at a time; seal bag and shake to coat. 4. Arrange potato strips in a single layer on a baking sheet coated with nonstick cooking spray; drizzle with oil. Bake at 450° for 25-30 minutes or until golden brown and crisp, turning occasionally.
  3. Dee RR June 18, 2014 at 1:20 pm #
    Here is what you want I cannot copy it.
  4. Alex Smith June 18, 2014 at 7:23 pm #
    This happens to be one of my favorite oven potato recipes, I use it all the time: Cajun Oven Fries - Courtesy, Rachael Ray: 30 minute meals 4 medium thin-skinned white potatoes 3 to 4 tablespoons extra-virgin olive oil 2 tablespoons cayenne pepper sauce 1 teaspoon (1/3 handful) ground thyme or poultry seasoning 1 teaspoon (1/3 handful) sweet paprika 1 teaspoon (1/3 handful) ground cumin Coarse salt and black pepper Preheat oven to 450 degrees F. Cut potatoes into wedges. In a large bowl, combine oil, hot sauce, thyme, paprika, and cumin. Toss potatoes in dressing and spread out in a single layer on a nonstick cookie sheet. Season wedges with salt and pepper and roast for 20 minutes, turning once. And here are some links to recipes for breaded/crispy potato wedges: Garlic & Parmesan Roasted Potatoes