Wickets Wedges Recipe Foodcom

ROASTED SWEET POTATO WEDGES

Steps:

• Preheat the oven to 375 degrees F.
• Wash the yams and slice into 1/4-inch-thick wedges. Place the yams in a large mixing bowl and coat with the olive oil. Sprinkle with salt and pepper and spread out on a baking sheet. Roast the yams until tender to the touch, about 30 minutes.
• Put the canola oil in a frying pan and heat to 180 degrees F. Fry the yams on each side until the outside is brown and caramelized. Season with salt, pepper and the chopped parsley. Serve with ketchup or your favorite condiment.

ICEBERG WEDGES WITH PANCETTA GORGONZOLA DRESSING

Steps:

• Heat the oil in a heavy medium skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate to drain the excess oil.
• Stir the buttermilk, sour cream, and garlic in a medium bowl to blend; mix 2/3 of the cheese. Season the dressing with salt and pepper, to taste.
• (The dressing can be made up to 2 days ahead. Cover and refrigerate. Stir to blend before using, adding more milk to thin the sauce, if necessary.)
• Arrange each of 6 lettuce wedges on 6 plates. Spoon the dressing over the lettuce. Sprinkle with the pancetta and remaining cheese and serve.

BLT WEDGES

Steps:

• Cook the bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve the drippings.
• Make the dressing: Combine the tomato paste, vinegar, sour cream, shallot, tarragon, sugar and 1 tablespoon bacon drippings in a medium bowl; whisk well. Add the olive oil in a slow stream, whisking until emulsified. Whisk in 2 to 3 tablespoons water to make the dressing thin enough to drizzle. Season with salt and pepper.
• Arrange the iceberg wedges on a platter and drizzle with the dressing. Top with the tomatoes and bacon.

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!

THE BEST POTATO WEDGES ON HERE

Steps:

• Cut each potato in half, and each half in 3 and set aside.
• In a bowl mix all the ingredients together (except for the oil) to make your seasoning mix.
• Next lay the potatoes on a baking sheet and sprinkle with seasoning mixture on both sides.
• Place potatoes skin side down on a baking sheet and drizzle with olive oil.
• Bake at 400°F for 40 minutes and then at 450°F until desired crispiness.
• Serve as a snack or appetizer or even with eggs for breakfast. Part of any dinner or lunch from fried/baked chicken to even steak!

POTATO WEDGES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Bring a large pan of lightly salted water to the boil. Cut the potatoes into chunky wedges, then boil in the water for 7 mins. Drain and leave to steam dry for 5 mins.
• Spread the wedges out on a large baking sheet or two smaller ones. Toss with the oil and 1 tsp salt (preferably sea salt) and spread out so that they aren't overlapping. Roast for 30 mins, turning halfway until golden and crisp.

GARLIC POTATO WEDGES

Steps:

• Preheat oven to 400 degrees.
• Cut potatoes length-wise into wedges and place in large bowl.
• Pour melted butter over wedges and stir to coat well.
• Line large baking sheet with aluminum foil.
• Spread butter coated wedges evenly on baking sheet.
• Sprinkle granulated garlic powder over wedges.
• Bake at 400 degrees for 1 hour, or until wedges are done.
• Remove from oven and serve.

CRISPY POTATO WEDGES

Steps:

• Place potates in a large bowl add cover with cold water, let stand for 15 minutes.
• Preheat over for 425 - spray a nonstick baking sheet with cooking spray. Set aside.
• Drain pot in a colander; spread a double layer of paper towels cover with another layer to dry potatoes.
• Transfer potatoes to a clean large bowl. Sprinke with olive oil, pepper and seasoning salt. Toss gently ot combine. Arrange seasoned potatoes in a single layer on the prepared baking sheet. Bake approx 20 minutes
• Use a spatula to turn the potatoes over and then sprinkle with garlic or garlic powder. Bake till golden about 10-20 min more turning sheet at 10 min for even browning or to test the doneness of the potatoes.

WICKET'S WEDGES

Steps:

• Combine the ingredients and spread on toasted English muffins.
• Broil until the cheese melts.
• Cut into wedges.

GRILLED SWEET POTATO WEDGES

Steps:

• Place 2 large sweet potatoes in a pot and cover with cold water. Bring to a simmer over medium-high heat and cook until easily pierced with a knife, 25 to 35 minutes. Drain and let cool slightly, then cut into 1/2-inch-thick wedges.
• Brush the sweet potatoes with 1 tablespoon olive oil and sprinkle with 1 1/2 teaspoons chili powder and a little salt. Grill over medium-high heat, turning once, until well marked, 2 to 5 minutes per side. Remove to a platter; drizzle with olive oil and sprinkle with flaky salt.

GINA'S SPICY POTATO WEDGES

Steps:

• Preheat oven to 450 degrees F.
• In a large bowl, toss the potatoes with the melted butter, olive oil, seasoned salt, cayenne, parsley, and 3 tablespoons of the Parmesan.
• Arrange in a single layer on 2 sheet trays. Bake until golden brown and crisp, about 45 minutes. Turn the potatoes halfway through the cooking with flat spatula.
• Remove from oven and taste for seasoning. Add some kosher salt to taste and transfer to a serving platter. Garnish with more Parmesan and serve.

EASY SWEET POTATO WEDGES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray.
• Place potatoes into a bowl and drizzle with oil.
• Mix brown sugar, cumin, and cayenne pepper together in a small bowl with a fork. Sprinkle mixture over potatoes to coat. Lay out wedges on the prepared baking sheet.
• Bake in the preheated oven for 10 minutes. Remove from the oven and turn the potatoes. Increase the heat to 400 degrees F (200 degrees C). Continue to cook until fork-tender, about 20 minutes. Serve.

CRUNCHY POTATO WEDGES

Steps:

• Note: If you don't have buttermilk, substitute 1 cup milk mixed with 1 tablespoon lemon juice. Let the mixture sit 15 minutes before using.
• Combine salt, pepper, onion and garlic powders, cayenne and oregano in a small bowl.
• Toss potato wedges with 4 teaspoons spice mixture and 1/4 cup oil in large microwave-safe bowl.
• Cover bowl tightly with plastic wrap.
• Microwave on high until potatoes are al-dent tender but not falling apart, about 7 to 9 minutes, shaking bowl (without removing plastic)to re-distribute potatoes halfway through cooking.
• Slowly remove plastic wrap from bowl (be careful of steam) and drain potatoes.
• Arrange potatoes on rimmed baking sheet and cool until potatoes firm up, about 10 minutes.
• (Potatoes can be held at this juncture, at room temperature for up to 2 hours.).
• Heat remaining 3 quarts of oil to 340 degrees in deep fryer or Dutch oven.
• Meanwhile, combine flour and cornstarch in medium bowl.
• Whisk buttermilk and baking soda in large bowl.
• Working in two batches, dredge potato wedges in flour mixture, shaking off excess.
• Dip in buttermilk mixture, allowing excess to drip back into bowl, then coat again in flour mixture.
• Shake off excess and place on wire rack.
• (Potatoes can be coated up to 1/2 hour in advance.).
• When oil reaches 340 degrees, add half the coated wedges and fry until deep golden brown, 4 to 6 minutes.
• Transfer wedges to large bowl and toss with 1 teaspoon spice mixture.
• Drain wedges on baking sheet lined with paper towels.
• Return oil to 340 degrees and repeat with second batch of wedges.
• Serve with extra seasoning on the side, and one of my creamy dipping sauces.

ROCKY ROAD WEDGES

Steps:

• Preheat oven to 350°F. Cream butter and sugar in large bowl until fluffy. Beat in eggs. Combine flour, cocoa powder, baking soda and salt in bowl. Stir dry ingredients in butter mixture. Mix in 2 cups chocolate chips and almonds.
• Divide dough in half. On back of ungreased baking sheet, pat each half into 8-inch round. Bake until cookies are set but centers are still soft, about 15 minutes. Sprinkle each round with 1/2 cup mini marshmallows and 1/2 cup chocolate chips. Bake until marshmallows and chips soften, about 3 minutes longer. Cool 5 minutes. Cut each round into 12 wedges. Slide wedges off sheet and cool completely on rack.
• Top wedges with ice cream.

SWEET POTATO WEDGES

Steps:

• Heat the oven to 220C/200C fan/gas 7. Cut off and discard the ends of the potatoes, halve, then cut each half into long wedges.
• Tip the wedges onto a large baking tray. Drizzle over the oil, sprinkle over the thyme or rosemary and plenty of seasoning, then toss to coat.
• Cook in the oven for 15 mins, then turn the wedges over and cook for 15 mins more until golden and tender. Serve.

GRILLED CABBAGE WEDGES

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cut cabbage into 8 wedges. Place a metal skewer through each wedge to hold in place and keep from falling apart. Drizzle both sides with olive oil and sprinkle with seasoned salt and pepper.
• Place directly on the grill and cook until grill marks are achieved, turning once, 8 to 12 minutes total. Remove from skewers and serve.

MOZZARELLA WEDGES

Steps:

• Separate crescent dough into eight triangles; place on a greased 12-in. round pizza pan with points toward the center. Press dough onto the bottom and up the sides of pan; seal perforations. Brush with butter; sprinkle with garlic powder and cheese., Bake at 375° for 15-17 minutes or until crust is golden brown and cheese is lightly browned. Cut into wedges.