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potato wedges & cheesy sauce recipe

Written on Wednesday, August 10, 2016 | 6:08:00 PM



Serves6 TO 8

Ingredients : 
- 4 russet potatoes
- 1 to 2 tablespoons vegetable oil
- 1 teaspoon salt
- ½ teaspoon garlic salt
- ½ teaspoon paprika (see notes)
- 8 slices Velveeta cheese

Preparation Method :
1) Preheat the oven to 400°F. Line a baking sheet with aluminum foil and place a wire cooling rack on top of the aluminum foil.

2) Slice the potatoes into wedges (see notes), rinse, pat them dry with a paper towel, and place them in a large bowl.

3) Pour in the vegetable oil and stir so that the potatoes are coated with oil, then sprinkle with the salt, garlic salt, and paprika. Stir so that the wedges are evenly coated with the seasonings.

4) Transfer the potatoes from the bowl to the rack-topped baking sheet and arrange them in a single layer.

5) Bake for 15 minutes, then remove from the oven and flip the wedges with tongs or a fork. Bake for an additional 10 minutes, or until browned edges are visible.

6) Remove from the oven and make the cheese sauce while the potato wedges are cooling a little (do not make the sauce ahead of time or the cheese will harden as it cools): Unwrap the cheese slices and put into a medium, microwave-safe bowl (glass bowls work really well). Cover tightly with plastic wrap and microwave for 2½ minutes on HIGH. Carefully lift one side of the plastic wrap (steam will escape as you lift it, so be careful not to burn yourself—I wear oven mitts and use a fork to lift the wrap) to see whether all the cheese has melted. If all the cheese is melted, carefully remove the plastic wrap all together, stir, and serve. If not all the cheese is melted, re-cover it with its plastic wrap and microwave for an additional 15 seconds, then check again, stir, and serve on the side of the potatoes.

NOTES:
If you like a little heat in your potato wedges, use chipotle chile powder instead of paprika. Leaving the skin on the potatoes, I cut each potato lengthwise into quarters, and then each quarter into two or three wedges, which yields 10 to 12 wedges per potato.




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