Ground Meat With Potato Wedges Recipes

BAKED POTATO WEDGES

Steps:

• Preheat the oven to 400 degrees F.
• Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down.
• Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve.

ROASTED POTATO WEDGES

Steps:

• Preheat the oven to 475 degrees F.
• Toss the potato wedges with the olive oil, garlic powder, salt and pepper in a bowl. Lay the potatoes on a baking sheet and cook until golden brown on each side, flipping halfway through, about 12 minutes per side. When both sides are golden and the potatoes can be pierced easily with a fork, the taters are done.

BAKED POTATO WEDGES

Steps:

• Heat the oven to 425°F. In a small bowl or measuring cup, mix the salt, sugar, paprika, mustard and garlic powder.
• Scrub the potatoes thoroughly with a vegetable brush and water to remove any dirt, but do not peel. Cut each potato in half lengthwise. Turn potatoes cut sides down, and cut each half lengthwise into 4 wedges. In a 13x9-inch pan, arrange the potato wedges with skin sides down.
• Spray the potato wedges with the cooking spray until lightly coated. Sprinkle with the salt mixture.
• Bake uncovered 25 to 30 minutes or until potatoes are tender when pierced with a fork. The baking time will vary depending on the size and type of the potato used.

GROUND MEAT WITH POTATO WEDGES

Steps:

• 1. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cardamom pods, cinnamon, bay leaves, and cumin seeds they should sizzle upon contact with the hot oil. Quickly add the potatoes, meat, tomato, cilantro, ginger, garlic, and green chili peppers, and stir to cook, about 10 minutes.2. Mix in the coriander, garam masala, fenugreek seeds, turmeric, and salt and cook, stirring and breaking any lumps, over medium heat until the meat is well-browned, 10 to 15 minutes.3. Add the yogurt, cover the pan, and cook, stirring as needed, until the potatoes are soft and the dish is well-moistened and thick, about 10 minutes. Transfer to a serving dish, mix in the cardamom seeds, and serve.VARIATION: Toss in 2 to 3 cups of finely chopped fresh spinach, 1 cup thawed frozen peas, 1 cup small cauliflower florets, or any other vegetable of your choice along with the yogurt in Step 3, and cook until the vegetables are soft, another 5 to 7 minutes.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

POTATO WEDGES RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Thoroughly wash potatoes, cut in half, and slice into wedges.
• Toss wedges in olive oil and seasonings.
• Place on a baking sheet, skin side down.
• Bake 40-50 minutes.
• Enjoy!

ROASTED LEMON-GARLIC POTATO WEDGES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
• Toss potato wedges with olive oil, melted butter, lemon juice, minced garlic, thyme, garlic salt, and onion powder in a large bowl. Season with freshly ground cracked pepper to taste. Spread the potatoes in an even layer in the prepared baking dish.
• Roast in the preheated oven for 20 minutes. Remove the pan from the oven and flip the potato wedges. Continue roasting until the potatoes are golden and cooked through, about 20 minutes more. Sprinkle with parsley and serve.

GARLIC PARMESAN POTATO WEDGES RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF (190ºC).
• Slice potato in half then take the half and quarter it.
• Whisk 3 eggs in a small bowl.
• Combine remaining ingredients in a medium bowl.
• Coat each wedge in egg wash, then coat in dry mix, until entirely covered.
• Place on a greased baking sheet and bake for 30 minutes.
• Allow to cool for 5 minutes.
• Enjoy!

CHEESY GROUND BEEF AND POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray.
• Place sliced potatoes in a large bowl. Pour melted butter over top and sprinkle with salt; mix until potatoes are thoroughly coated. Line the bottom and sides of the prepared baking dish with potatoes, overlapping as needed.
• Bake in the preheated oven until potatoes are fork-tender, about 30 minutes.
• While the potatoes are baking, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Transfer beef to a large bowl and add condensed soup, 3/4 cup Cheddar cheese, and milk. Season with salt and pepper and mix until well combined.
• Remove potatoes from the oven. Pour beef mixture over top and return to the oven. Bake until heated through, about 15 minutes. Sprinkle remaining Cheddar over top and bake until melted, 4 to 5 more minutes.