SPICY POTATO WEDGES
When my husband and I barbecue with friends, we always bring these, and everyone loves them. They're a favorite accompaniment to almost anything we cook on the grill.-Autumn McNamara, Keego Harbor, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the first eight ingredients; add the potatoes. Seal bag and toss to coat. Arrange in a single layer on greased baking sheets. , Bake at 400° for 30-35 minutes or until potatoes are tender and golden brown, turning once.
Nutrition Facts : Calories 212 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 696mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 4g fiber), Protein 4g protein.
SPICY POTATO WEDGES WITH CHILI DIP
These dry roasted potato wedges and dip are very tasty appetizers and can also be served as a side dish.
Provided by queenbeatrice
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Cut the potatoes in half then into wedges. Add the wedges to a large pan of cold water. Bring to a boil, reduce heat and simmer for 10 minutes, or until the wedges have softened but the flesh has not started to disintegrate. Drain well and pat dry on kitchen towel.
- Mix the olive oil, garlic, allspice, coriander and paprika in a roasting pan. Add slat and pepper to taste. Add the potatoes to the pan and shake to coat them thoroughly.
- Roast for 20-25 minutes, until the wedges are browned, crisp and fully cooked. Turn the wedges occasionally during the roasting time.
- Meanwhile make the chilli dip. Heat the oil in a small pan, add the onion and garlic, and cook for 5-10 minutes, until softened.
- Pour in diced tomatoes and their juices. Stir in the chilli and vinegar. Cook gently for 10 minutes, until the mixture has reduced and thickened, then taste and adjust seasoning. Stir in chopped fresh coriander.
- Pile the wedges on a plate, garnish with extra coriander and serve with chilli dip.
SPICY POTATO WEDGES WITH MINTY YOGHURT DIP
I found this recipe in an issue of the Safeway Magazine and it to suit what I had at had and my taste (I love really spicy stuff). They are HOT so the cooling dip helps. The recipe makes four servings if you are serving it as a side dish, 2, as a snack or 1, as a main meal (as it did me).
Provided by Goldcrest
Categories One Dish Meal
Time 50m
Yield 32 wedges
Number Of Ingredients 10
Steps:
- Pour two-thirds of the oil (in this case 2 tbsps) into a baking tray and place in the oven at 220°C (425°F) for the whole time you prepare the potatoes.
- Cut each potato into 8 wedges, lengthwise.
- Mix together the seasonings with the rest of the oil in a large bowl (to accomodate several wedges at once).
- Toss the wedges in the mixture so that each wedge is lightly coated with the spices.
- Take the tray with the hot oil out of the oven and place the wedges onto it- they should be touching each other but need not be spread out either.
- Return to the oven to roast for 30-35 mins or until crisp on the exterior and tender inside.
- Place the ingredients for the dip in a bowl and mix well together.
- Serve wedges hot with dip.
Nutrition Facts : Calories 34, Fat 1.4, SaturatedFat 0.2, Cholesterol 0.2, Sodium 3.4, Carbohydrate 5, Fiber 0.7, Sugar 0.3, Protein 0.7
CHILI POTATO WEDGES
These potato wedges make a perfect side any time you're looking for full-flavored fries. They go especially well with burgers on the grill. -Peggy Key, Grant, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the chili powder, garlic powder and salt. Cut potato lengthwise into 8 wedges. Spray wedges with cooking spray, then coat with seasoning mixture., Place in a single layer on a baking sheet coated with cooking spray. Bake, uncovered, at 450° for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 158 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
POTATO WEDGES WITH SWEET & SPICY SAUCE
I'm a small-business owner, so most of my recipes are a result of not having time to run to the store, and doing with what's on hand. Here's a perfect example. Dip these wedges in anything. -Dana Alexander, Lebanon, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 12 servings (1-1/2 cups sauce).
Number Of Ingredients 17
Steps:
- Preheat oven to 425°. Cut each potato lengthwise into six wedges; place in a large bowl. Add oil and seasonings; toss to coat. Transfer to two foil-lined 15x10x1-in. baking pans. Bake 45-50 minutes or until tender, turning once., In a small bowl, mix sauce ingredients. Serve with potato wedges.
Nutrition Facts : Calories 218 calories, Fat 9g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 449mg sodium, Carbohydrate 31g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein.
SPICY POTATO WEDGES
Excellently spicy potato wedges that do really well with omelettes, BBQ or a chicken dinner. Great standby with great flavour!
Provided by littlewoodbird
Categories Potato
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a medium bowl - toss potatoes well to coat. Arrange on a single layer onto stoneware for best results.
- Bake at 400F for 45 minutes or until potatoes are tender and golden.
Nutrition Facts : Calories 409.1, Fat 7.7, SaturatedFat 1.1, Sodium 641.7, Carbohydrate 78.8, Fiber 10.9, Sugar 4.7, Protein 9.4
SWEET POTATO WEDGES WITH CHILI MAYO
Cajun spices bring the zing to roasted sweet potatoes-a side dish my family eats frequently. We dunk them in chili-spiced mayo. -Raymonde Bourgeois, Swastika, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings (1 cup dip).
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Peel and cut each potato lengthwise into eight wedges. Toss with oil and Cajun seasoning; divide between two greased 15x10x1-in. pans., Roast potatoes until tender, 30-45 minutes, turning once. Meanwhile, mix dip ingredients; serve with potatoes.
Nutrition Facts : Calories 322 calories, Fat 26g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 600mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein.
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SPICY POTATO WEDGES | VIDEO - NISH KITCHEN
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Category SnacksCalories 302 per serving
- Boil a large pot of water. Season with salt. Add potato wedges. Cook for 3 minutes or until parboiled. Drain. Set aside. Cool slightly.
- Transfer potatoes onto a baking tray. Add garlic cloves, ground cumin, ground coriander, garam masala, cayenne pepper, oil and dried fenugreek leaves. Season with salt and pepper. Toss.
- Arrange wedges in a single layer. Bake for about 20-25 minutes, turning them over once after 10 minutes, until potatoes are crisp and golden.
SIMPLE SENSATIONAL HOMEMADE SPICY POTATO WEDGES
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Cuisine AmericanCategory Side Dish
- Preheat oven to 400°. Rinse and dry russet potatoes. Add extra virgin olive oil to a pan sprayed baking pan. To cut the potatoes in wedges, cut the potato in half length-wise. Lay the flat, sliced part of the potato flat on the cutting board and cut in half length-wise again. Cut each half in half again. Each potato should yield 8 wedges. Add the potato wedges to the baking pan.
- Add the remaining ingredients to a bowl. Stir all of the dry seasonings until mixed completely. Add 2½ tablespoons of the seasoning to coat the potatoes. Using clean hands, mix the seasonings, olive oil and potato wedges thoroughly until the potatoes are all coated completely. Store the remaining seasoning in an air tight container for future use.
- Bake for 30 minutes. Flip the potato wedges and bake for the remaining 15 minutes until crisp. If desired, season with a little bit of additional salt.
SWEET CHILI DIP AND POTATO WEDGES - WHERE IS MY …
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- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Clean the potatoes very thoroughly, cut them into wedges, 6 to 8 edges pro potato depending on size. Place the potatoes in a large pot with cold water, bring everything to a boil and let the potatoes cook for 10 minutes. They should be soft but shouldn't begin to disintegrate. Drain the potatoes and pat dry with kitchen paper. Place the potatoes in a roasting pan.
- Mix together the olive oil, grated garlic, ground coriander, smoked and sweet paprika until you obtain a paste. Add 1 more tablespoon oil if you feel it is necessary to get the right pasty consistency. Pour this over the potatoes and rub them all over with your hands. Place the tin in the oven for about 25 minutes or until the potatoes are crisp, golden brown and cooked through.
- Meanwhile, make the sweet chili sauce. Combine ¼ water with the rice vinegar, sugar, grated garlic clove and chili flakes in a small saucepan. Bring everything to a boil and let simmer for about 5 minutes, stirring often.
- Combine the rest 1/8 cup water with the cornstarch and whisk the mixture into the boiling sauce stirring continuously for 1 minute. Turn off the heat and let the sauce cool down before serving.
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