Oven Baked Potato Wedges
4 large potatoes
6 tbsp butter or margarine
1 medium onion, crushed
salt
1 tsp. pepper
Preheat oven to 425°. Melt margarine in a large roaster and
spread it around. Cut unpeeled potatoes lengthwise into wedges.
Put in the roaster. Sprinkle potatoes with onion, salt and
pepper, and gently toss to coat the potatoes. Bake uncovered
about 30 minutes or until tender, turning occasionally.
Oven Parmesan Chips
4 medium unpeeled potatoes
¼ cup butter or margarine, melted
1 tbsp. finely chopped onion
½ tsp. salt
1/8 tsp. pepper
dash paprika
2 tbsp. grated parmesan cheese
Cut potatoes into ¼ inch slices and place on a greased baking
sheet in a single layer. Combine butter, onion, salt, pepper and
paprika; brush on each side of the potato slices. Bake at 425°
for 15 to 20 minutes until potatoes are golden. Sprinkle with
parmesan cheese and serve while hot.
Oven Fries
3 large potatoes
2 tsp. extra-virgin olive oil
½ tsp. salt
pepper to taste
Set oven rack to highest level; preheat oven to 450°F. Coat
baking sheet lightly with nonstick cooking spray. Cut each
potato lengthwise into 8 wedges. Dry lightly with paper towel.
Put potatoes into a large bowl and add the oil, salt and pepper.
Toss to coat. Spread the potatoes onto the baking sheet and
roast for about 20 minutes. Turn potatoes over and roast until
golden, about 10 minutes more.
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