Seasoned Potato Wedges
"Delicious substitute for french fries. My kids like these a lot! From Taste of Home."
photo by Bergy
- Ready In:
- 1hr 15mins
- Ingredients:
- 3
- Serves:
-
4
ingredients
- 4 medium russet potatoes
- 3 -4 tablespoons Miracle Whip (or mayonnaise)
- 2 -3 teaspoons seasoning salt
directions
- Scrub the potatoes and cut in half lengthwise.
- Cut each half into 3 wedges.
- Place in a single layer on a greased baking sheet.
- Spread cut sides with miracle whip and sprinkle with salt.
- Bake at 350 degrees F for 50-60 minutes until tender.
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Reviews
-
What a neat trick to use some Mayo - Loved it. I used Hellmans lite Mayo and instead of salt I added Adobo spice Mmmm excellent -
Very simple. I love trying out new potato and oven fries recipes. I had regular Miracle Whip and instead of brushing on the potato wedges, I tossed the wedges with the Miracle Whip and seasoning salt. I think the time and temp of 350 degrees F and the 50 mins is right on for my oven. Unfortunately, I got overzealous regarding the crispiness factor and upped the oven temp to 425 for the last ten minutes, which ruined the whole thing. Well, my bf still thought they were yummy, but imo I shouldn't have upped the temp, or should have only let them cook at 425 for less than 5 mins. The Miracle Whip is an interesting alternative to using oil or butter, but I'm honestly not sure how big of a difference it made in the flavor, although I believe it did affect how well these cooked. Thanks for a nice recipe Kaarin, I will probably make again. :) Served this with Recipe #7340. -
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These turned out great. Crispy on the outside and tender on the inside. I cooked them for about 50 minutes then covered them with foil and cooked them for another 10 minutes. Perfect. Thanks -
Delicious indeed! I use Miracle Whip Light (lowfat, NOT nonfat) and Aroostook's E-Z Seasoning Salt (Recipe #28389). A great snack and a healthier alternative to fries. Thanks for a treat, Kaarin!
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The flavour of these was really good, but the method didn't quite work for me as described. I served them with extra salt and vinegar, as a side dish with burgers. Like the other reviewer used reduced fat miracle wip, but I don't think that made the difference. I checked them after 50 minutes and only the undersides had browned a bit, so I turned them over and whacked up the heat to 425°F/220°C/Gas 7 and left them another twenty minutes. After that the poatoes were done and had started to crisp on the outside, which is how I like them. Thanks for posting.
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RECIPE SUBMITTED BY
I'm a stay at home mom with 3 adorable children-an 8 year old daredevil son, a 5 1/2 year old princess and a wild little 2 year old girl! I love to cook, and like having my little helpers in the kitchen!
I usually love recipes that are completely from scratch (I still love them actually) but right now my focus is on having any kind of food ready by mealtime! It's a little crazy here lately. Every summer we have a huge organic garden, apple orchard and raspberry and blueberry patches, along with a woods full of wild foods waiting for me to learn what they are so I can collect them. I'm learning about wild mushrooms first, so if anyone has any tips, let me know. We also eat wild venison which my husband and I hunt ourselves. It's our favorite meat, since it's lean, organic and cheap! Some of my hobbies are: hiking, biking, rock climbing, gardening, playing in the water with my kids, or just swinging in the hammock with a good book. I go stir crazy if I spend too much time inside.
