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Potato Wedges that Kick Recipe

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This recipe for Potato Wedges that Kick, by , is from The Family Cookbook Project Sample Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mitchell Chester
Added: Wednesday, September 14, 2005

Category:
Category:

Ingredients:  
Ingredients:  
5-8 Russet Potatoes
1/4 cup + - canola oil
4-5 garlic cloves
Red pepper flakes
Salt & Fresh Ground Pepper

Directions:
Directions:
Scrub and cut potatoes in steak fry sized wedges skin on. Soak in cold water for an hour or warm water for 15 minutes sirring occasionally. Drain well.
Squeeze garlic into oil and add some salt. Coat potatoes and let them sit for a few minutes.
Spread on a cookie pan and liberally salt, pepper, and shake on red pepper flakes to taste. Make certain to coat all sides of the spuds. The red pepper flakes are key to the flavor theme.
Seal the top with foil and place in a 475 degree oven on bottom rack for 15 minutes.
Remove foil, flip, re-salt, and lower temp to 450 and bake for another 20-30 minutes or until visibly browned.

Number Of Servings:
Number Of Servings:
5-6
Preparation Time:
Preparation Time:
yes
Personal Notes:
Personal Notes:
I learned that Russets are best, Idaho and all purpose potatoes also work. Yukons or reds don't brown and crisp up as well. The initial foil-covered baking time steams the potatoes so the inside is fluffy. Alternately I have par-boiled the potatoes for a few, but found it was a bit messy and the potatoes crumbled easily. Don't under-bake these, let the color tell you when they are done and don't be bashful about leaving them in to cook more. Taste one when they come out hot and re-season, if necessary before serving.

 

 

 

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