Texasfriedonionwedges Recipes

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TATER WEDGES



Tater Wedges image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

2 russet potatoes
2 sweet potatoes
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh rosemary
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon granulated garlic
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup packed fresh dill
1/4 cup packed fresh flat leaf parsley
1 tablespoon spicy brown mustard
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt

Steps:

  • For the taters: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  • Thoroughly wash the skins of the potatoes. Cut each in half lengthwise, then slice the halves into 2 to 3 wedges each.
  • Place the wedges in a large mixing bowl. Drizzle in the olive oil and sprinkle in the rosemary, salt, black pepper and granulated garlic. Toss until the potatoes are thoroughly coated.
  • Spread the potatoes out on the prepared baking sheet, being sure to leave space in between the wedges. Bake in the middle of the oven until almost tender, about 25 minutes. Flip the wedges over and bake until the edges are crispy and turning brown, about 10 minutes more.
  • For the dipping sauce: Meanwhile, place the mayonnaise, sour cream, dill, parsley, mustard, pepper and salt in a food processor. Pulse until the fresh herbs are chopped and the ingredients are combined, about 30 seconds. Pour into a small bowl and serve alongside the warm potato wedges.

TEXAS POTATO WEDGES



Texas Potato Wedges image

This versatile entree can be served as a side dish or an appetizer - we love it with hamburgers, steak and other beef dinners. My grandchildren love them because they're zesty but not overwhelmingly spicy.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6-8 servings.

Number Of Ingredients 9

6 large potatoes
1 egg
1/3 cup milk
1-1/2 cups all-purpose flour
1-1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon each dried thyme, basil, oregano and chili powder
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil

Steps:

  • Slice unpeeled potatoes into wedges (12-14 per potato). In a small bowl, beat egg and milk. In another bowl, combine flour and seasonings. Dip potato wedges into milk mixture; dust with flour mixture. Place in a single layer on an ungreased baking sheet. Drizzle with oil. Bake at 450° for 20-25 minutes or until golden brown and tender.

Nutrition Facts :

OVEN-FRIED POTATO WEDGES



Oven-Fried Potato Wedges image

Looking for a flavorful side dish? Then check out these oven-fried potato wedges mixed with salt, sugar, paprika, mustard and garlic powder - ready in 40 minutes!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 7

3/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon ground mustard
1/4 teaspoon garlic powder
3 medium baking potatoes (8 to 10 ounces each)
Cooking spray

Steps:

  • Heat oven to 425°. Mix salt, sugar, paprika, mustard and garlic powder.
  • Gently scrub potatoes, but do not peel. Cut each potato lengthwise in half; cut each half lengthwise into 4 wedges. Place potato wedges, skin sides down, in ungreased rectangular pan, 13x9x2 inches.
  • Spray potatoes with cooking spray until lightly coated. Sprinkle with salt mixture. Bake uncovered 25 to 30 minutes or until potatoes are tender when pierced with fork. (Baking time will vary depending on the size and type of the potato used.)

Nutrition Facts : Calories 105, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 450 mg

POTATO WEDGES RECIPE BY TASTY



Potato Wedges Recipe by Tasty image

Here's what you need: large russet potatoes, olive oil, salt, pepper, garlic powder, dried oregano, paprika, vegetarian parmesan cheese

Provided by Hannah Williams

Categories     Snacks

Yield 3 servings

Number Of Ingredients 8

3 large russet potatoes
⅓ cup olive oil
1 teaspoon salt
½ teaspoon pepper
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon paprika
½ cup vegetarian parmesan cheese

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!

Nutrition Facts : Calories 524 calories, Carbohydrate 59 grams, Fat 28 grams, Fiber 6 grams, Protein 11 grams, Sugar 2 grams

FRIED POTATO WEDGES



Fried Potato Wedges image

Spicy thin-sliced potato wedges fried to perfection.

Provided by pooda

Categories     Side Dish     Potato Side Dish Recipes

Time 20m

Yield 5

Number Of Ingredients 9

4 cups vegetable oil for frying
5 small russet potatoes
1 cup all-purpose flour
2 teaspoons chili powder
2 teaspoons chicken bouillon granules
2 teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
1 cup milk

Steps:

  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Slice potatoes into 16 wedges.
  • Combine flour, chili powder, chicken bouillon, paprika, black pepper, and cayenne in a 1-gallon resealable plastic bag.
  • Dip potato wedges in milk, then shake them in the flour mixture. Fry in the hot oil until golden brown, 5 to 6 minutes per batch. Let drain on paper towels.

Nutrition Facts : Calories 412.2 calories, Carbohydrate 52.8 g, Cholesterol 4 mg, Fat 19.4 g, Fiber 5.3 g, Protein 8.1 g, SaturatedFat 3 g, Sodium 190.7 mg, Sugar 4 g

TEXAS FRIED ONION WEDGES



Texas Fried Onion Wedges image

These are yummy!! I use the same recipe to make Fried Stuffed Jalapenos. This recipe is from HEB Grocery, it a store here in Texas!!

Provided by babygirl65

Categories     Onions

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

2 large texas sweet onions or 2 large vidalia onions
1 1/2 cups flour
1/2 cup cornmeal
2 1/2 teaspoons seasoning salt
2 cups buttermilk
1 quart canola oil, for frying

Steps:

  • Peel onions and cut each one into 12 wedges. Leave wedges attached at its root.
  • Soak onion in cold water for 1-2 hours until each wedge fans out and seperates its layers.
  • Remove onion wedges and place on paper towels to drain.
  • Combine flour, cornmeal and seasonings in a bowl. In another bowl, pour buttermilk.
  • Heat oil to 375.
  • Dip onion wedge in buttermilk and then flour mix. Shake off excess. Carefully drop in oil.
  • Fry about 4-5 wedges at a time for about 3-5 minutes.
  • Drain on paper towels.
  • **The original recipe calls for Fajita Seasonings, but it would not let me enter it. But I guess you could use whatever seasonings you wanted.

Nutrition Facts : Calories 1503.3, Fat 146.8, SaturatedFat 10.9, Cholesterol 3.3, Sodium 98.8, Carbohydrate 43.9, Fiber 2.6, Sugar 9.6, Protein 7.6

BAKED TATER WEDGES AND UTAH'S FAMOUS FRY SAUCE



Baked Tater Wedges and Utah's Famous Fry Sauce image

These seasoned, crunchy potato wedges are baked instead of fried. Paired with Utah's famous Fry Sauce, you can't go wrong with these crispy-on-the-outside, soft-on-the-inside baked fries.

Provided by Six Sisters Stuff

Categories     Side     Snack

Yield 6

Number Of Ingredients 8

6 Russet Potatoes cut into lengthwise quarters
6 tablespoons flour
2 teaspoons onion powder
2 teaspoons of garlic powder
2 teaspoons paprika
1 teaspoon salt
1 teaspoon black pepper
4 tablespoons olive oil (vegetable oil or canola oil would work too)

Steps:

  • Preheat oven to 450 degrees.
  • Add your oil to a baking sheet with sides.
  • Cut each potato into 8 wedges.
  • Combine all dry ingredients into bag (either Ziploc or paper) and add a few potatoes at a time. Shake to coat well.
  • Place the potatoes coated side down into the oil in the pan.
  • Continue doing this until all the potatoes have been coated and placed in the oil.
  • Bake for about 20 minutes and then pull out and flip over on the other side. Bake for an extra 20 minutes. Pull wedges out of the oven and then sprinkle with a little kosher salt. Serve hot.

Nutrition Facts : Servingsize 1 serving, Calories 736 kcal, Fat 58 g, SaturatedFat 4 g, Cholesterol 0 mg, Sodium 2372 mg, Carbohydrate 49 g, Sugar 1 g, Protein 9 mg

TEXAS TUMBLEWEEDS



Texas Tumbleweeds image

Tumbleweeds blow across the roads in some parts of Texas, and I think these cute stacks look like them. I've been making these sweets with my sister for years. —Karen Lemay, Seabrook, Texas

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 4 dozen.

Number Of Ingredients 3

1 cup butterscotch chips
1 cup creamy peanut butter
1 can (9 ounces) potato sticks (about 6 cups)

Steps:

  • In a large microwave-safe bowl in a microwave or in a large metal bowl over simmering water, melt butterscotch chips and peanut butter; stir until smooth. Gently stir in potato sticks., Drop mixture by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate 10-15 minutes or until set.

Nutrition Facts : Calories 76 calories, Fat 5g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 57mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.

TEXAS TWINKIES



Texas Twinkies image

Brisket- and cream cheese-stuffed, bacon-wrapped jalapenos with a BBQ glaze. This recipe requires pre-cooked brisket. It is a great recipe to use up any leftover brisket.

Provided by burtvilla

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 1h

Yield 12

Number Of Ingredients 7

12 medium jalapeno peppers
12 tablespoons cream cheese, softened
1 ½ pounds Beef, brisket, flat half, separable lean only, trimmed to 0" fat, all grades, cooked, braised
12 slices thick-cut bacon
1 teaspoon kosher salt, or as needed
1 teaspoon coarse ground black pepper
½ (12 ounce) bottle BBQ sauce

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Slice the jalapenos in the shape of a "T": cut a straight vertical line from top to bottom with a cross-cut directly under the stem, making sure to cut only halfway through the jalapenos. Use a spoon to remove and discard all seeds and membranes. Place jalapenos on a baking sheet.
  • Bake in the preheated oven for 10 minutes.
  • Remove from the oven and place jalapenos in a bowl of ice water to extract the rest of the seeds' oil. If you do not do this step, they will be extremely spicy. Raise the oven temperature to 350 degrees F (175 degrees C).
  • Remove jalapenos from the water and blot dry with a paper towel. Spread 1 tablespoon of cream cheese inside of each jalapeno. Place approximately 2 ounces of brisket inside each, then wrap with a slice of bacon. Sprinkle a pinch of kosher salt and a pinch of ground pepper over the top of each bacon-wrapped jalapeno, then transfer to the baking sheet.
  • Bake in the preheated oven for 30 minutes. Remove from the oven and brush tops with BBQ sauce. Continue to bake for 5 minutes more.

Nutrition Facts : Calories 205.3 calories, Carbohydrate 6.5 g, Cholesterol 52.8 mg, Fat 11.7 g, Fiber 0.5 g, Protein 17.6 g, SaturatedFat 5.5 g, Sodium 592.5 mg, Sugar 4.1 g

TEXAS POTATO WEDGES



Texas Potato Wedges image

Number Of Ingredients 12

6 large potatoes
1 egg
1/3 cup milk
1-1/2 cups all-purpose flour
1-1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil

Steps:

  • Slice unpeeled potatoes into wedges (12-14 per potato). In a small bowl, beat egg and milk. In another bowl, combine flour and seasonings. Dip potato wedges into milk mixture dust with flour mixture. Place in a single layer on an ungreased baking sheet. Drizzle with oil. Bake at 450° for 20-25 minutes or until golden brown and tender.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

ZUCCHINI WEDGES RECIPE BY TASTY



Zucchini Wedges Recipe by Tasty image

Here's what you need: large zucchinis, eggs, italian breadcrumb, red pepper flakes, salt, pepper

Provided by Hannah Williams

Categories     Snacks

Yield 3 servings

Number Of Ingredients 6

3 large zucchinis
2 eggs, beaten
2 cups italian breadcrumb
1 teaspoon red pepper flakes
1 teaspoon salt
½ teaspoon pepper

Steps:

  • Preheat oven to 350°F (180°C).
  • Slice the ends off of each zucchini, then slice them in half and into wedges.
  • In a bowl, mix breadcrumbs, red pepper flakes, and salt.
  • Dip each wedge into egg mixture, then breadcrumb mixture.
  • Place on a baking sheet, skin side down.
  • Bake 15-20 minutes.
  • Enjoy!

Nutrition Facts : Calories 597 calories, Carbohydrate 98 grams, Fat 11 grams, Fiber 8 grams, Protein 24 grams, Sugar 12 grams

ZESTY TEXAS POTATO WEDGES



Zesty Texas Potato Wedges image

A great side dish to serve with steak, hamburgers, you name it. Slightly spicy, but you can adjust amount of cayenne pepper to your taste.

Provided by Marie

Categories     Potato

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 12

6 large potatoes
1 egg
1/3 cup milk
1 1/2 cups flour
1 1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil

Steps:

  • Slice unpeeled potatoes into wedges (12-14 per potato).
  • In a shallow dish, beat together egg and milk.
  • In another shallow dish, combine flour and seasonings.
  • Dip potato wedges into milk mixture, then dust with flour mixture.
  • Place in a single layer on an ungreased baking sheet.
  • Drizzle with oil.
  • Bake at 450° for 20 to 25 minutes or until golden brown and tender.

Nutrition Facts : Calories 502, Fat 11.2, SaturatedFat 1.9, Cholesterol 37.1, Sodium 431.1, Carbohydrate 89.5, Fiber 9.3, Sugar 3.1, Protein 12.3

CORN DOG-STYLE ONION WEDGES



Corn Dog-Style Onion Wedges image

This corn dog and onion hybrid has the same fluffy, slight crunchy, batter as a corn dog and the juicy-sweet flavor of an onion ring. They're a perfect appetizer for any vegetable lover.

Provided by Gabriela Rodiles

Categories     appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 15

1 tablespoon vegetable oil, plus more for frying
3/4 cup yellow cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoons garlic powder
1 1/2 teaspoons mustard powder
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1/2 cup whole milk
1 large egg
2 tablespoons honey
1 large white onion (about 10 ounces), cut into 1-inch-wide wedges (24 to 30 wedges)
1/4 cup ketchup
2 tablespoons yellow mustard
1 teaspoon hot sauce

Steps:

  • Fill a large Dutch oven fitted with a deep-fry thermometer with 2 inches of oil and heat to 350 degrees F over medium heat. Line a baking sheet with paper towels.
  • Whisk the cornmeal, flour, garlic powder, mustard powder, baking powder, cayenne pepper, 2 teaspoons salt and a generous amount of black pepper in a large bowl. Whisk in the milk, egg, 1 tablespoon oil and 1 tablespoon honey.
  • Working in 3 to 4 batches, put the onions into the batter and use a spoon to submerge them completely so they are fully coated. Let any excess batter drip back into the bowl and transfer the onions to the oil with your hands or a fork.
  • Fry, flipping halfway through, until the batter is deep golden brown and the onions soften, 4 to 5 minutes. Transfer with a slotted spoon to the prepared baking sheet. Repeat with the remaining onions, returning the oil to 350 degrees F between batches.
  • Meanwhile, whisk together the ketchup, yellow mustard, hot sauce and remaining 1 tablespoon honey in a small bowl. Serve the onion wedges with the sauce.

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From mashed.com


POTATO WEDGES RECIPE | DEEP FRIED & BAKED CRISPY POTATO WEDGES
2021-05-28 Preparation. Take potatoes, wash them well in running water. peel them and cut them the half. then cut them again into 3-4 pieces. from each potato, you will get 6 to 8 wedges depends upon the size. Add potatoes to a big bowl and then add water in a full bowl. let soak them for at least 30 minutes.
From foodieist.com


TEXAS TWINKIES - THE BEST RECIPE EVER! [UPD. 2022]
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From lilgrill.com


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