Wednesday, January 13, 2010

Oven Baked Potato Wedges

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour
Yields: 5 servings
2 teaspoons olive oil
5 large russet potatoes, peeled and cut into wedges
1/2 cup melted butter
1 cup seasoned bread crumbs

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.

*I didn't have any seasoned bread crumbs, so I used plain and added a bit of oregano, basil, garlic salt and pepper to the mix.  Also, 1/4 c of butter would have been plenty.  Jeff, Ivan and I liked these, but Jacob and Ellen didn't really eat them.

Here's another way to make potato wedges:

Alternative seasoning:
2 T olive oil
2 T Dijon-style mustard
1 t dried rosemary (be sure to rub the dried seasoning in your hand before adding to release its flavor!)
1/2 t garlic salt
1/2 t black pepper

Place olive oil in large bowl, add remaining ingredients and mix well.  Add potato wedges to mix and toss gently to coat.  Bake 30 minutes at 400 degrees, turning occasionally.

*Both versions were good.  This was the first time I peeled the pototes and I like them with or without peels.  I think the second alternative would be even better with red potatoes.

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