|The Great Potato Book|
|by Florence Fabricant|
Rescued from infamy by Sir Walter Raleigh in the 16th century, the potato has long since become the world's ultimate comfort food.
1 - 10 of 93 for fried potato wedges
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Wash potatoes and cut into 8 wedges. Mix remaining ingredients together. Arrange potato wedges, peel side ... brownness is desired, broil for 2 to 5 minutes.
Bake potatoes, cut each one into 6 wedges. Heat 2 ... the wedges at a time 2 to 3 minutes or until golden brown. Drain. Serve immediately. 4 to 6 servings.
Wash unpeeled potatoes. ... 3 or 4 wedges. In a ... until hot. Add potato wedges, onion, salt, ... These have a better flavor if bacon drippings are used.
Or 1 teaspoon Lawry's seasoned salt. Arrange potatoes, peel side down in shallow pan. Mix ingredients and brush on potatoes. Bake in 375 degree oven ...
Lay potatoes in baking pan and pour oil over them. Sprinkle the other ingredients over potatoes. Baking/cooking time: 45 minutes. Oven temperature: ...
In a large skillet add 1/2" oil on med-high heat. Dip shrimp in batter and fry until golden. Set aside and keep warm. Dip potatoes in batter and fry ...
Heat oven to 400°F. Prepare potato wedges according to package ... olives. Transfer mix to buttered or cooking sprayed casserole dish. Bake 15 minutes.
Slice potatoes thinly in wedge or optionally in French fry shapes. Sprinkle the potatoes with shredded onion, if using. Fry in hot oil at 375°F until ...
Arrange potato wedges, peel side ... 375 degree oven for 45 minutes or until potatoes are golden brown and tender, brushing occasionally with oil mixture.
Arrange potatoes skin side down in large baking pan. Mix remaining ingredients. Brush over potatoes. Bake at 375 degrees for 45 minutes until brown. ...
Result Page: 1
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