Tuesday, August 4, 2015

Potato wedges

With young guests coming and going I am always looking for a crowd pleaser, but I try to avoid overdoing the preps.
With kids I had the most trouble, obviously, as many of them are unfortunately picky, and even if they eat home made food or veggies, they like the taste of home..

I have another reason to publish these very simple recipes. My only daughter won't enjoy my prepared meal, so I'll post some she can reproduce on her own :). Maybe I won't miss her so much by doing so :).

These potato wedges are soo simple, that in 50 minutes they were baked, eaten, and this blogpost was born :) (well, almost :)),  obviously not so artistic pictures, but you can't feed pre and teenagers with pics :D.

Gold potatoes or baking potatoes, about 2 large, or 3 smaller / person
oil for brushing
pink pepper (if you don't have at home I recommend buying some!, but you can use rosemary as well if you prefer or you can;t get pink pepper)

Greek or Strauss' European yogurt
sour cream, about 1/3 of the amount of the yogurt
1 larger green onion chopped into small pieces
1/2 tsp mustard
salt, pepper
1 small cucumber, optional
shredded hard cheese, optional

Preheat the oven for 425-450 F, 225-250 C.
When it comes to potatoes, for this purpose I prefer Costco's Premium Gold Potatoes, those that are beautifully yellow when peeled. Unfortunately they don't sell consistent quality, but this batch I bought last was among the best ones!
Peal the potatoes, and depending on their size, and your preference, cut them into 4-6-8 slices. They don't have to be perfectly same. The smaller the crunchier, and a bit dryer, too.
Place them in a tray covered with parchment paper, brush them with oil, sprinkle salt to taste, and grind some pink peppers as well.

Bake on the higher rack in the preheated oven for 20-25 minutes, depends on the type of tomatoes you use and your oven.


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