Roast Potato Wedges
By kitchenqueen
Rate this recipe
4/5
(5 Votes)
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Ingredients
- 4 large russet potatoes, cut into wedges (peeling opt)
- 1 T olive oil
- 1 t Paprika
- 1 t Garlic
- 1 t Seasoning Salt
Details
Servings 4
Level of difficulty Easy
Preparation time 5mins
Cooking time 45mins
Cost Budget Friendly
Preparation
Step 1
Toss potatoes with oil.
Step 2
Spread on baking sheet. Sprinkle with cheese and seasonings. Cover with foil.
Step 3
Bake at 450 for 20-30 minutes or 350 for 45 minutes or until tender.
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Chef Tips and Tricks
VIDEO: Crispy Zucchini Potato Cakes
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!
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