Sentences with phrase «potatoes into wedges»

Wash and cut potatoes into wedges lengthwise.

To make Sweet Potato Wedges: Cut 2 large sweet potatoes into wedges, leave skin on.

These fries are so easy to make, simply: cut potatoes into wedges, drizzle with olive oil, sprinkle with sea salt and pepper and roast in the oven.

Preheat the oven to 400 degree and wash and cut your potatoes into wedges.

Start by pre-heating the oven to 180C, then chop the sweet potato into wedges.

-- > cut potato into wedges.

Not exact matches

Start with the sweet potatoes and carrots, simply peel the carrots and then chop everything into similar sized wedges.

It tastes amazing in a rainbow bowl with grilled peppers, sun - dried tomatoes, rocket and pomegranates; or as a dip for your crackers, sweet potato wedges or crudités; used as a sauce for your pasta; spread thickly on some sueprfood bread; stirred into some brown rice with a little miso or eaten straight from the bowl with a spoon!

If you prefer, you can use full - size potatoes, cut into wedges.

I've been cutting them into wedges and oven - frying them, twice baking them, mash potato - ing them and making potato skins.

The main benefit for me, though, is that the vast majority of the time, I sear the tenderloin in my cast iron skillet and then, before putting it in the oven to finish up cooking, I throw whatever our sides will be right into the same pan (in this case, sweet potato wedges and brussels sprouts).

While quinoa cooks, cut sweet potatoes into small wedges, drizzle with sesame oil, toss to coat, then sprinkle with crushed red pepper flakes.

If some of the potato wedges are too large, cut into smaller pieces.

PREP TIME: 25 minutes TOTAL TIME: 45 minutes SERVINGS: 4 6 Tbsp finely chopped flat - leaf parsley 1/4 c extra virgin olive oil 2 Tbsp white wine vinegar 2 Tbsp capers, rinsed and chopped 1 1/2 tsp anchovy paste 1 clove garlic, chopped 4 halibut fillets (about 6 oz each and 1 1/2» thick), skinned 1/2 lb new potatoes, very thinly sliced 1/2 sm red onion, sliced 1 lemon, cut into 4 wedges 1.

Then we put potatoes cut into wedges in the duck fat... it has to be what angels eat.

Cut each sweet potato lengthwise into 8 wedges (16 wedges total).

1 1/2 pounds small potatoes, cut into wedges 3 tablespoons extra virgin olive oil sea salt freshly ground pepper 1 lime 1/3 cup Parmesan cheese, grated

Scrub and slice one sweet potato per person, cut into chip - size wedges, toss in a little extra virgin olive oil and pour onto a baking sheet.

Cut the potatoes in half lengthwise, then cut each half into quarters (producing long, skinny wedges — like giant fries).

Compare this to the deep fryer I also have a recipe for healthy oven fries — very similar to this one, except the potatoes get cut into fry - like wedges instead!

Cut your sweet potatoes into equal - size wedges or large cubes and transfer them to a baking sheet that has been lined with parchment paper.

Cut the potatoes lengthwise into wedges.

Ingredients 2 lemons, divided 1/4 olive oil 4 large garlic cloves, minced 2 tsp dried oregano 3/4 tsp salt 1/2 tsp black pepper 2 lbs chicken breast (I used boneless, but it originally called for bone - in split breast) 8 small potatoes cut into fourths * 1 medium onion, cut into 1 inch wedges 1 medium bell pepper, cut into strips ** 8 ounces whole mushrooms **

Peel the sweet potato and cut into wedges.

Wash and scrub sweet potato then cut width wise into 3 and then from there cut into 3 inch wedge pieces.

Cut the tortilla into wedges and serve, crisp - potato side up, with the escarole on the side.

Cut the sweet potato into 1 inch thick wedges.

Slice the potatoes into imperfect wedges and slices and toss onto a large rimmed baking sheet.

Cut the sweet potato into large wedges.

Cut the beets and sweet potato into small chunks, about 1 cm by 2 cm, and the onion into wedges.

Scrub potatoes; cut each potato lengthwise into 8 wedges.

After 1 1/2 hour remove the baking tray from the oven, unwrap the aluminum foil and add the potatoes (cut into wedges and seasoned well with salt and pepper).

Cut potatoes lengthwise into 1 - inch wedges.

Erin... for the sweet potatoes: I didn't precook them at all, sliced them into wedges, tossed in oil and spices then put them on grill over a medium low heat.

These potato fries are transformed from whole potatoes into buttery and soft fleshed potato wedges with a crisp outer skin infused with seasonings.

In order to coat each surface of the crispy potato wedges with savory flavor, it is helpful to whisk the seasonings together into a powder ahead of time in order to easily coat the potatoes for maximum flavor.

There is an easy method for turning them into delicious and crispy wedges — all it requires is a little washing, slicing, and coating the potatoes with oil and the seasoning mixture.

ingredients ROASTED VEGETABLES: 1 24 - ounce bag baby medley potatoes 1 head fennel (stem removed, cored, cut into 1 / 2 - inch wedges) 2 large carrots (peeled, cut into 1 - inch pieces on a bias) 4 cloves garlic (skin - on) 1 lemon (cut in half widthwise then halves quartered) 2 tablespoons thyme (leaves only) 1 tablespoon cumin seeds (crushed) 1 tablespoon coriander seeds (crushed) 1/4 cup olive oil Kosher salt and freshly cracked black pepper (to taste) MUSTARD, TARRAGON AND PANKO CRUSTED BONE - IN PRIME RIB: 1 4 - 6 pound 3 - rib standing prime rib roast 1/2 cup English mustard 1/4 cup extra-virgin olive oil 2 cups panko breadcrumbs 1/4 cup tarragon (leaves only, chopped) Kosher salt and freshly ground black pepper (to taste)

Wash the sweet potatoes and cut into wedges, as thick or thin as you like, for best results I would suggest about an inch thick.

Cut each potato into quarter inch thick wedges.

Transfer the potato cake to a cutting board cheese - side up and cut into wedges.

Preheat the oven to 450º F. Cut the sweet potatoes in half and then cut each half into four equal sized wedges.

I then cut my sweet potatoes in half, then cut each of the halves into four wedges.

2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds

Halve the potatoes and cut each half lengthwise into 4 wedges.

So far, the ways I know of cooking meatballs are: Italian style (with soffrito, tomato purée, beef stock, red wine, garlic, oregano and Parmesan, then served with pasta, or courgetti if I'm feeling virtuous), Swedish style (in gravy with Philadelphia Light mixed into it to make it creamy, then served with mashed potatoes and peas) or something I found on an American recipe site once which sounds vaguely Tex - Mex, although I gather from the measurements in your recipe that you're from the other side of the pond, so you'll probably raise an eyebrow at that (with black beans, pinto beans, BBQ sauce, smoked paprika, chilli flakes and cheddar, then served with sweet potato wedges).

Preheat the oven to 400 degrees F. Cut the potatoes into 1 - inch thick wedges or cubes and transfer them to a large baking sheet.

8 tbsp Ancient Organics Ghee 1 small yellow onion, cut into 1 inch dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced with seeds and stem removed 1 orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1 green bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp tomato paste salt and black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated

Slice potatoes into the chunky wedges and steam for 6 minutes or until slightly tender 3.

Servings 4 servings Ingredients 4 skin - on salmon fillets (approximately 6 oz each) 1 lb baby potatoes, cut in half 1 lb Brussels sprouts, cut in half 1/2 cup chopped hazelnuts 1/4 cup panko breadcrumbs 1 tablespoon chopped fresh parsley 3 tablespoons Dijon mustard 1 tablespoon honey Lemon zest Salt Black pepper Vegetable oil Olive oil 1 lemon, cut into wedges