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Full Online Book HomeLearning KitchenVegetables - Potato - Potato Wedges
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Vegetables - Potato -  Potato Wedges Post by :Starbiz Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3512

Click below to download : Vegetables - Potato - Potato Wedges (Format : PDF)

Vegetables - Potato - Potato Wedges

6 medium potatoes
dash salt
3 tbsp. oil
1/2 tsp. salt
dash of pepper
1/2 tsp. dried oregano leaves
1/2 tsp. dried thyme leaves
dash of cayenne pepper
1/3 cup grated Parmesan cheese
2 tbsp. grated Cheddar cheese

Scrub potatoes and slice into lengthwise wedges. Boil wedges for 5 minutes in salted water. Drain and pat dry.

Spread wedges on a lightly greased baking pan and sprinkle with oil, spices and herbs.
Sprinkle with cheeses.

Bake at 425 to 450 for 10 to 12 minutes or until light golden brown and cheeses are melted.

4 servings

Note: If desired, the potatoes may be peeled before cooking.
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Vegetables - Potato Wedges Vegetables - Potato Wedges

Vegetables - Potato Wedges
1/2 cup bread crumbs 1 tbsp. cajun seasoning or spike seasoning -- like Bayou Blast 1 tsp. garlic powder 1 tsp. onion powder 6 medium baking potatoes -- cut lengthwise in 6 2 egg whites -- beaten Preheat the oven to 450°F. Combine the bread crumbs and spices in a bag. Dip potato wedges in egg white, coating thoroughly. Toss in crumb mixture and coat completely. Place on a baking sheet lightly sprayed with nonstick spray. Bake about 35 minutes, until crisp and brown. Nutritional information: Servings size: 4 oz Servings per recipe: 6 Calories - 153 Total

Vegetables - Potato Stuffing Vegetables - Potato Stuffing

Vegetables - Potato Stuffing
4 lb. baking potatoes, peeled 1 cup light cream 1 cup butter or regular margarine, divided 16 slices dry white bread 2 cups chopped onion 1 cup chopped celery 1 Tbl. salt 1 tsp. pepper 2 Tbl. chopped parsley Giblets, cooked and chopped (optional) 3 eggs, slightly beaten Preheat ovent to 350° F.Boil potatoes until tender; drain. Heat cream with 1/3 cup butter and whip mixture into potatoes. Cut bread into small cubes; toss in 1/3 cup melted butter and toast at 350 degrees F. in preheated oven for 5 minutes. Saute onion and celery in remaining 1/3 cup butter.