Best Crispy Cracked Wheat Taters Recipes

Crispy Cracked Wheat Taters image

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h5m

Yield 4

Number Of Ingredients 6

1/4 cup uncooked cracked wheat*
1/2 teaspoon vegetable oil
1 medium onion, chopped (1/3 cup)
1/2 teaspoon salt-free onion and herb seasoning blend
1 cup mashed potatoes
3 tablespoons grated reduced-fat Parmesan cheese blend

Steps:

Heat 3/4 cup water to boiling in 1-quart saucepan. Add cracked wheat. Reduce heat to low. Cover and cook 20 minutes. Let stand, covered, 10 minutes.
Heat oven to 350°. Spray cookie sheet with nonstick cooking spray. Heat oil in 2-quart saucepan over medium-high heat. Cook onion and seasoning blend in oil until onions are tender. Stir in cracked wheat, potatoes and cheese. Drop 20 tablespoonfuls into 1 1/2-inch mounds about 1 inch apart on cookie sheet. Bake 20 to 25 minutes or until light brown.

Nutrition Facts : Calories 185, Carbohydrate 22 g, Cholesterol 5 mg, Fiber 2 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 360 mg

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.