Potato wedge recipes - 7 recipes
Chef Tips and Tricks
VIDEO: Duck Breast Pastry Pockets
Who will you make these elegant duck pastry pockets for?
Ingredients
- 1 whole duck breast
- 1 sheet puff pastry
- 3-4 slices ham
- 3-4 tbsp raspberry jam
- 3- 4 slices Muenster cheese
Method
- Fry the duck breast in a pan until medium rare (or your preference) and browned on the outside.
- Roll out a sheet of puff pastry, and layer the ham slices in the middle.
- Spread the raspberry jam over the ham slices, and follow with the Muenster cheese, and the duck breast.
- Moisten the sides of the pastry with water, then fold to enclose the duck.
- Brush the pastry with the egg yolk, then score lightly with a knife.
- Bake for 10 minutes at 464°F (until the cheese is melted and the pastry is golden brown)
- Serve, and enjoy!
Top rated Potato wedge recipes
Potato Wedges
By cdanyell214
Pre-heat over to 425°
- 4 Medium Potatoes cut into wedges
- 1 TBSP Oil
- 1/4 TSP Pepper
- 1/4 TSP Salt
- 1/4 TSP Garlic Powder
- 1/4 Cup Ketchup
super simple potatoe wedges
By M-E
Easy to make potato wedges
- 4-6 med potatoes
- 2 tbsp of canola oil
- Paprika
- Salt
- Pepper
- Garlic powder
Wedge Potatoes
By CartoCreative, CartoCreative
Cut raw potatoes in wedge slices
- Potatoes
- 1/4 cup Vinegar
- 6 cups Water
Roast Potato Wedges
By kitchenqueen
Toss potatoes with oil
- 4 large russet potatoes, cut into wedges (peeling opt)
- 1 T olive oil
- 1 t Paprika
- 1 t Garlic
- 1 t Seasoning Salt
Roasted Sweet Potato Wedges
Recipewe ♡By sheree00
Preheat oven to 400
- 2 large sweet potatoes
- 1 large crushed garlic clove
- 2 T oil
- 1/2 t salt
- dash of pepper
- dash of coriander
Potato Wedges with Cheese Sauce
By cckauffm
Wash and cut potatoes. Mix oil and seasonings, then dip potatoes in it and layer on cooling rack over baking sheet
- Russet Potatoes
- Thyme, Rosemary, Oregano, Pepper, Paprika
- Canola Oil
- Milk
- Flour
- Cheddar Cheese
Jen's Cajun Potato Wedges
By myattj1985
Cut potatoes into wedge shapes
- Potatoes
- Cajun Powder
- Pure Canola Oil
Any burning questions? Our chefs answer!