I love potatoes! I make something with potatoes pretty much every week. When you can buy a 10 pound bag of potatoes for 99 cents (my store frequently has this price!) – why wouldn’t you buy a bag?! Here’s what I make with them:
I’ll bake potatoes in my crockpot. Scrub the potatoes and pat dry. Take a piece of foil, place the potato on top, drizzle with olive oil and a sprinkle of sea salt and pepper, roll the potato up in the foil and place however many you want in your crock pot and cook it on low all day. Now you have potatoes to keep on hand, or serve with dinner!
I’ll cook potatoes in the microwave setting, let cool and using my food processor, I’ll shred them to make homemade hashbrowns – or hashbrown waffles!
You can try making hassleback potatoes
I love making breakfast hashes with potatoes. Chopped cooked potatoes with peppers and onions – a fried egg and cheese – it’s one of my favorite things to eat for breakfast.
And since it’s still winter a lot of places in the country – you have to make the BEST baked potato soup ever!
But – today’s recipe is about baked potato wedges! This is great to serve with burgers, brats, or even sandwiches – or even a late night snack!
Ingredients
- 4 large russet potatoes
- 1/4 cup olive oil
- 1 tsp. sea salt
- 1/2 tsp. black pepper
- 1 tsp. paprika
- sprinkle of garlic salt
Instructions
- Wash the potatoes with the skin on. Cut into wedges and place in a large bowl. Rinse the potatoes with water and pat dry with a towel.
- Add the oil and spices to the potatoes in the bowl to coat each potato wedge.
- Bake at a 425 degree oven for 25 - 30 minutes, turning once until golden brown.
What is your favorite thing to make with potatoes?
The next time I make these – I’m definitely making a dipping sauce to go with. Check out these options from Gourmet.com
Sour Cream and Onion Dip, Saffron Mayonnaise , Ginger-Sesame Sauce, Roasted Red Pepper–Walnut Dip, and Chipotle-Tomatillo Sauce.
(PHOTO COURTESY OF GOURMET.COM)
