LEMON & ROSEMARY POTATO WEDGES
Put a tray of these in the oven and serve them with anything from fish to sausages, fried eggs to roasts
Provided by Mary Cadogan
Categories Side dish
Time 45m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut into thick wedges. Put in a pan, pour in enough water to cover and bring to the boil. Simmer for 2 mins, then drain well, shaking the colander.
- Put the olive oil, lemon juice and rosemary in a roasting tin with some salt and pepper. Add the potatoes and toss well until they are coated and glistening. Leave to soak up the oil and lemon for 10 mins, then bake for 20-30 mins, shaking the tin halfway through until the potatoes are nicely browned and glossy.
Nutrition Facts : Calories 227 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.29 milligram of sodium
SALT-AND-VINEGAR SMASHED POTATOES
Adding a hefty dose of vinegar to the cooking water infuses a lovely tanginess throughout these potatoes. When crisping them, make sure to flip often for even browning without any burning or charring. Don't worry if the potatoes fall apart a bit as they get flipped - the little craggy bits will get extra crunchy.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1 1/2 pounds baby potatoes in a saucepan; cover with 2 cups water and 1 1/2 cups white vinegar plus 2 pinches of salt. Reduce to a simmer and cook until tender, 12 to 15 minutes; drain. Toss on a baking sheet with 2 tablespoons olive oil. Flatten with a spatula and drizzle with 2 tablespoons more olive oil; season with salt. Broil, flipping, until crisp all over, 15 to 20 minutes.
MALT VINEGAR POTATO WEDGES
This recipe for crusty and delicious baked malt vinegar potato wedges makes a wonderful Thanksgiving side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 10
Number Of Ingredients 5
Steps:
- Heat oven to 450°F. Line 2 large cookie sheets with foil; spray foil with cooking spray.
- In large bowl, stir together oil, mustard seed, rosemary and 1 tablespoon of the salt. Add potato wedges; toss to coat. Spread potatoes in single layer on cookie sheets.
- Bake 45 minutes, turning once, until potatoes are golden brown and tender. Sprinkle with remaining 1 tablespoon salt.
Nutrition Facts : Calories 260, Carbohydrate 41 g, Fat 1 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 940 mg
SALT AND VINEGAR ROASTED POTATOES
This recipe turns the classic potato-chip flavor into a dinner party-worthy side dish. The potatoes get a double hit of vinegar: First, they are roasted in a simple vinaigrette, then are tossed with another smack of acidity just before serving. Use white-wine vinegar for a stronger vinegar flavor, or apple cider vinegar if you want a subtler flavor.
Provided by Lidey Heuck
Categories vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 425 degrees. In a small bowl, whisk together the olive oil, 1 tablespoon vinegar, kosher salt and pepper. Place the potatoes on a sheet pan, pour the oil and vinegar mixture over them, and toss well. Arrange the potatoes cut-side down.
- Roast until tender when pierced with a fork, 35 to 40 minutes, tossing potatoes two or three times during roasting process.
- Add the remaining 1 tablespoon vinegar to the cooked potatoes and toss. Season to taste, and add more vinegar if desired. Sprinkle generously with flaky sea salt and chives, and transfer to a serving bowl. Serve immediately.
SALT AND VINEGAR ROSEMARY POTATO WEDGES #SP5
Official Contest Entry: Simply Potatoes 5Fix. I love a crispy salt and vinegar potato chip so I thought why not a oven roasted potato wedges!!
Provided by Theprizeofcooking.c
Categories Potato
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a shallow bowl, spread out the potato wedges and pour the vinegar over the wedges. Allow to marinate for up to 2 hours.
- Preheat oven to 350 degrees. Drain off the vinegar and pat dry the potato wedges. Arrange the potatoes on a baking sheet. Drizzle potatoes with olive oil and gently toss. Sprinkle with sea salt and place in the preheated oven for 45 minutes. Turn the potato wedges as needed to cook evenly.
Nutrition Facts : Calories 131.9, Fat 13.5, SaturatedFat 1.9, Sodium 584.6, Carbohydrate 0.6, Sugar 0.2
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