Post by bee on Jul 28, 2007 7:30:35 GMT -5
These were pretty good I have to say and a bit spicy so if you are not fond of spicy, you may not like them. DH loved them also. We just ate them plain but I think dipping them in a creamy sauce would be just as good.
Buffalo Potatoes
Yield: Serves 4-6
* 4 large Idaho Russet Potatoes, peeled, each cut in 6 wedges
* 1/4 cup olive oil
* 1/2 cup dry Parmesan cheese
* 1 cup instant flaked mashed potatoes
* 2 tsp Old Bay Seasoning
* 1 pinch cayenne pepper
* Pan spray coating
* Salt to taste
1. Blanch potato wedges in salted water. Drain. While hot, toss with half the oil.
2. In a bowl mix cheese, flaked potatoes, Old Bay Seasoning and pepper. Toss with warm potatoes to coat well.
3. Spread potatoes on pan sprayed with coating.
4. Bake at 450 F, 18-20 minutes, or until cooked through.
5. Season with salt.
6. Serve with Marinara, Bolognese or Blue Cheese sauce, if desired.
Source: Idaho Potato Commission
Buffalo Potatoes
Yield: Serves 4-6
* 4 large Idaho Russet Potatoes, peeled, each cut in 6 wedges
* 1/4 cup olive oil
* 1/2 cup dry Parmesan cheese
* 1 cup instant flaked mashed potatoes
* 2 tsp Old Bay Seasoning
* 1 pinch cayenne pepper
* Pan spray coating
* Salt to taste
1. Blanch potato wedges in salted water. Drain. While hot, toss with half the oil.
2. In a bowl mix cheese, flaked potatoes, Old Bay Seasoning and pepper. Toss with warm potatoes to coat well.
3. Spread potatoes on pan sprayed with coating.
4. Bake at 450 F, 18-20 minutes, or until cooked through.
5. Season with salt.
6. Serve with Marinara, Bolognese or Blue Cheese sauce, if desired.
Source: Idaho Potato Commission
