GRILLED POTATO WEDGES WITH MALT VINEGAR-TARRAGON DIP
Steps:
- 1. Bring 2/3 cup vinegar to a boil over high heat in small saucepan and continue boiling until reduced by half. 2. Remove saucepan from heat and let cool 5 minutes. 3. Combine Hellmann's or Best Foods Real Mayonnaise, cooled vinegar, remaining 1 teaspoon vinegar and tarragon in medium bowl. 4. Season, if desired, with salt and pepper. Cover and refrigerate at least 30 minutes. 5. Cover potatoes with water in 4-quart sauce pan; bring to a boil over medium-high heat. 6. Reduce heat and simmer 15 minutes or until potatoes are tender, but still firm. 7. Drain and cool slightly. 8. Cut each potato lengthwise into 8 slices. 9. Brush potatoes with oil and seasoning, if desired, with salt and pepper. 10. Grill, turning once, 4 minutes or until golden and cooked through. 11. Arrange potatoes on serving platter, then sprinkle with parsley. 12. Serve with Tarragon dip.
MALT VINEGAR POTATO WEDGES
This recipe for crusty and delicious baked malt vinegar potato wedges makes a wonderful Thanksgiving side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 10
Number Of Ingredients 5
Steps:
- Heat oven to 450°F. Line 2 large cookie sheets with foil; spray foil with cooking spray.
- In large bowl, stir together oil, mustard seed, rosemary and 1 tablespoon of the salt. Add potato wedges; toss to coat. Spread potatoes in single layer on cookie sheets.
- Bake 45 minutes, turning once, until potatoes are golden brown and tender. Sprinkle with remaining 1 tablespoon salt.
Nutrition Facts : Calories 260, Carbohydrate 41 g, Fat 1 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 940 mg
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