Nick Prochilo
Chef Extraordinaire
This was posted in our local paper last week. I tryed it today nd thought they were pretty good.
4 each Medium potatoes, washed & cut into thin wedges
5 tablespoons EVOO
1/2 teaspoon taco seasoning
1/2 teaspoon chili powder
1/2 teaspoon dried dill
1/2 teaspoon sage
1/2 teaspoon ground pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon Old Bay Seafood seasoning, or celery salt
1/2 teaspoon salt
1/2 teaspoon pepper, white pepper prefered
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried parsley, or 2 teaspoons
For Dipping Sauce
3 tablespoons mayonnaise
3 tablespoons Salsa
hot sauce, optional
fresh or dried herbs for garnish
1.Place potatoe wedges in a 1 gallon zip lock bag. Drizzle with olive oil, shake bage to caot well, massaging through the bag.
2.In a small bowl, mix together all of the spices. A little at a time, sprinkle them into the bag, massaging them into the potaoes. Add a little more olive oil if needed to coat potaotes evenly.
3.When potaoes are well coated, seal bag and place in refridgerator for at least 20 minutes or up to 6 hours before baking.
4.Pre-heat oven to 400 degrees.
5.Place parchment paper on a baking sheet and pour potaoes over it, taking care to leave most of the oil in the bag. Spread potaoes in a single layer, skin side up if possible.
6.Bake for about 30 minutes, flipping after 20 minutes.
7.While potaoes are cooking, mix the mayo and salsa in a small bowl. Add hot sauce to taste. Garnish with fresh or dried herbs, as desired.
8.After 30 minutes, check potaoes to make sure the side facing down has developed a nice brown crust. Flip all potaoes, and run under broiler for 3 - 5 minutes, or until the finished to your liking.
9.Place the dipping sauce bowl in the center of a serving plate and arrange potatoes around it. Serve immediatley.
4 each Medium potatoes, washed & cut into thin wedges
5 tablespoons EVOO
1/2 teaspoon taco seasoning
1/2 teaspoon chili powder
1/2 teaspoon dried dill
1/2 teaspoon sage
1/2 teaspoon ground pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon Old Bay Seafood seasoning, or celery salt
1/2 teaspoon salt
1/2 teaspoon pepper, white pepper prefered
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried parsley, or 2 teaspoons
For Dipping Sauce
3 tablespoons mayonnaise
3 tablespoons Salsa
hot sauce, optional
fresh or dried herbs for garnish
1.Place potatoe wedges in a 1 gallon zip lock bag. Drizzle with olive oil, shake bage to caot well, massaging through the bag.
2.In a small bowl, mix together all of the spices. A little at a time, sprinkle them into the bag, massaging them into the potaoes. Add a little more olive oil if needed to coat potaotes evenly.
3.When potaoes are well coated, seal bag and place in refridgerator for at least 20 minutes or up to 6 hours before baking.
4.Pre-heat oven to 400 degrees.
5.Place parchment paper on a baking sheet and pour potaoes over it, taking care to leave most of the oil in the bag. Spread potaoes in a single layer, skin side up if possible.
6.Bake for about 30 minutes, flipping after 20 minutes.
7.While potaoes are cooking, mix the mayo and salsa in a small bowl. Add hot sauce to taste. Garnish with fresh or dried herbs, as desired.
8.After 30 minutes, check potaoes to make sure the side facing down has developed a nice brown crust. Flip all potaoes, and run under broiler for 3 - 5 minutes, or until the finished to your liking.
9.Place the dipping sauce bowl in the center of a serving plate and arrange potatoes around it. Serve immediatley.
