Spicypotatowedgeswithchilidip Recipes

Steps:

• Cut each sweet potato lengthwise into eight wedges. In a large bowl, combine sweet potatoes and the remaining ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake at 425° for 20-25 minutes or until tender, turning once.

Steps:

• Cut 4 sweet potatoes into wedges; toss with olive oil, salt and pepper on a baking sheet. Bake at 425 degrees F, flipping once, until browned, 20 to 25 minutes. Mix 3 tablespoons softened butter with 1 tablespoon harissa (or other chile paste), 1 grated garlic clove, the zest of 1 lime and a pinch of salt. Toss with the potatoes and some chopped chives. Season with salt. Serve with lime wedges.

Steps:

• In a large resealable plastic bag, combine the soup mix, chili powder, salt, garlic powder and pepper. Cut each potato into eight wedges; place in the bag and shake to coat. , Arrange in a single layer in a greased 15x10x1-in. baking pan. Drizzle with oil. , Bake, uncovered, at 425° for 12-20 minutes on each side or until crisp.

Steps:

• Cut each potato in half lengthwise. Place each half flesh-side down on the cutting board and cut each half lengthwise again to make 4 large wedges. Cut each wedge in half lengthwise again for a total of 8 wedges per potato.
• Bring a large pot of salted water to a boil. Add potato wedges and boil for about 10 minutes. Drain in a colander.
• Whisk olive oil, salt, pepper, onion powder, chili powder, and cumin together in a bowl until smooth. Add wedges and gently toss to coat.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill wedges for 4 minutes. Flip and grill for 4 minutes more.

Steps:

• Preheat oven to 400°F (200°C).
• Thoroughly wash potatoes, cut in half, and slice into wedges.
• Toss wedges in olive oil and seasonings.
• Place on a baking sheet, skin side down.
• Bake 40-50 minutes.
• Enjoy!

Steps:

• Heat oven to 425ºF.
• Line shallow pan with foil; spray with cooking spray. Beat egg in shallow dish until blended. Combine next 3 ingredients in medium bowl.
• Dip potatoes in egg, then in coating mixture, turning to evenly coat each wedge. Place in prepared pan.
• Bake 25 to 28 min. or until potatoes are tender.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Bring a large pan of lightly salted water to the boil. Cut the potatoes into chunky wedges, then boil in the water for 7 mins. Drain and leave to steam dry for 5 mins.
• Spread the wedges out on a large baking sheet or two smaller ones. Toss with the oil and 1 tsp salt (preferably sea salt) and spread out so that they aren't overlapping. Roast for 30 mins, turning halfway until golden and crisp.

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.

Steps:

• Preheat oven to 450 degrees F.
• In a large bowl, toss the potatoes with the melted butter, olive oil, seasoned salt, cayenne, parsley, and 3 tablespoons of the Parmesan.
• Arrange in a single layer on 2 sheet trays. Bake until golden brown and crisp, about 45 minutes. Turn the potatoes halfway through the cooking with flat spatula.
• Remove from oven and taste for seasoning. Add some kosher salt to taste and transfer to a serving platter. Garnish with more Parmesan and serve.

Steps:

• Preheat oven to 425°F. Cut each sweet potato lengthwise into 8 wedges; halve long wedges crosswise.
• On a large parchment-lined rimmed baking sheet, toss sweet potatoes with oil, sugar, chili powder, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper, until coated. Arrange wedges in a single layer, cut sides down.
• Roast sweet potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.
• Nutrition Information
• (Per Serving)
• Calories: 191
• Fat: 3.6g
• Protein: 2.8g
• Carbohydrates: 37.8g
• Fiber: 5.4g

Steps:

• Preheat oven to 425 degrees. Cut each potato lengthwise into 8 wedges; halve long wedges crosswise.
• On a large rimmed baking sheet lined with parchment paper, toss potatoes with oil, sugar, chili powder, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper, until coated. Arrange wedges, cut sides down.
• Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.

Steps:

• In a small bowl mix the salt and spices together.
• Cut the potatoes into wedges, about 12 wedges per potato.
• Rinse and dry the wedges and place in a baking tray.
• Spray the potatoes with cooking oil and sprinkle the spice mix evenly over the wedges.
• Bake at 350F for 40-50 minutes or until cooked.