After a weekend of staying outside in the brisk air, picking out pumpkins, and having the first bowl of chili of the season, it seemed only fitting that today would mark the first morning I've been cold getting into the car (42 degrees is "colder" in October than it is in February)! Since fall is the season for roasted veggies, I thought I'd share a few recipes for Potato Wedges that Travis and I enjoy.
It's nice to have different variations of the same side dish I can easily whip up, since I am the wimpiest of wimpy when it comes to spicy flavors and Travis loves them. After much
deliberation on the evening in question, we settled on Parmesan Crusted Potato Wedges and Curry Wedges to go with our Garlic and Herb chicken.
Curry Wedges
3 servings (5 wedges each)
2 medium
russet potatoes, scrubbed and rinsed
2.5 Tablespoons olive oil
1 teaspoon
garlic powder
1 teaspoon curry
powder
½ teaspoon cumin
½ teaspoon paprika
½ teaspoon
basil
½ teaspoon
salt
Parmesan
Crusted Potato Wedges
3 servings (5 wedges each)
2 medium russet
potatoes, scrubbed and rinsed
2 Tablespoons olive oil
1 teaspoon
garlic powder
1 teaspoon
onion powder
½ teaspoon
salt
¼ teaspoon
pepper
1/8 cup
grated Parmesan cheese
Cut potatoes
in half length-wise. Then cut each
portion in half two more times, forming long, skinny triangles (aka...wedges).
Mix other ingredients (oil, spices) in a small dish. Put potato wedges in a gallon sized plastic bag and pour the oil/spice mixture on top, then seal and shake the bags to coat potatoes.
For the Parmesan wedges,
mix all ingredients except for the
cheese, toss in bag, then add cheese
and toss again.
Cover a
cookie sheet with tinfoil and place wedges on sheet. For Parmesan
Wedges, spray with PAM first - they'll stick if you don't! (The Curry Wedges do not require spray.)
Bake at 425
degrees for 25 – 30 minutes or until fork tender, turning wedges halfway
through.
Yum!
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