|The Great Potato Book|
|by Thomas Hughes|
Discusses many aspects of the nutritious, delicious, versatile potato--its history, usefulness, and folklore, with games, jokes, and rhymes.
1 - 10 of 93 for potato wedges fried
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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 potatoes skin side down in large baking pan. Mix remaining ingredients. Brush over potatoes. Bake at 375 degrees for 45 minutes until brown. ...
Arrange potato wedges, peel side ... 375 degree oven for 45 minutes or until potatoes are golden brown and tender, brushing occasionally with oil mixture.
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