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Baked Mediterranean Potato Wedges |
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Recipes, Photos, and Slideshow
by JoAnne Green
Posted
March 27, 2009 |
I often wonder how potatoes are used
in various ethnic cuisines around
the world. Today I'd like to share with
you one of my newest recipe
creations featuring potatoes with
skins.
This recipe is very easy to make. It
can be made a day in advance. These
Baked Mediterranean Potato Wedges
can be served as a side dish with
grilled meat or as an appetizer.
I
brought them to a party night at my
Square Dance club and they were a hit.
Ingredients:
6
medium russet potatoes, scrubbed the skins
thoroughly with
vegetable brush
1/2
teaspoon sea salt
1/2
cup buttermilk ranch dressing
1
tablespoon dried whole
oregano, crushed
1/2
cup extra virgin olive oil
1/2
cup homemade virgin wassail (Click
Here for Recipe)
1/2
cup Tropicana fresh-squeezed orange juice
3
tablespoons sweet paprika
3
teaspoons Italian seasoned salt
1
cup
shredded 4 Cheese Italian Blend
1/2
cup
shredded sharp Cheddar
Recipe continued
below.
Instructions:
Put
potatoes in a medium pot and cover them with
water. Add salt to water. Cover and bring to
a boil over high heat. Continue to cook potatoes
for another 15 minutes. Turn the heat off. Drain
the pot and let potatoes cool. Cut each potato
into 6 or 8 lengthwise wedges. Place potato wedges in a
13x9-inch Pyrex baking dish.
Mix
buttermilk ranch dressing,
olive oil,
wassail, and orange juice together. Pour the
mixture over potato wedges. Be sure that each
wedge is well coated with the dressing.
Cover 13x9-inch cookie sheet with heavy-duty
foil. Carefully remove potato wedges from Pyrex baking dish
and place them side-by-side on cookie sheet, with
their skins down. Drizzle the dressing over
them. Sprinkle with seasoned salt,
paprika, and oregano. Cover them with plastic
wrap and let them sit in refrigerator for al
least 15 minutes or until next day.
Preheat oven to 350°. Place the cookie sheet
with potato wedges under broiler for 5 to 10
minutes until nicely browned. Don't let them get
burned. Remove the potato wedges from oven and
sprinkle cheese over them. Put them back under
broiler for another 5 minutes or until cheese is
melted and toasted to a golden brown. Transfer
them to a serving dish and serve them hot. Makes
8 - 12 servings.
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resident for 30 years
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