| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
|
1 |
Servings |
INGREDIENTS
| 6 |
md |
Potatoes |
|
|
Water |
| 1 |
ds |
Salt |
| 3 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Black pepper |
| 1/2 |
ts |
Dried oregano leaves |
| 1/2 |
ts |
Dried thyme leaves |
| 1 |
ds |
Cayenne pepper |
| 1/3 |
c |
Grated Parmesan cheese |
| 2 |
tb |
Grated Cheddar cheese |
INSTRUCTIONS
Scrub unpeeled potatoes well. Cut each potato in half lengthwise. Then cut
into even wedges. Boil potato wedges for 5 minutes in salted water. Drain
and pat dry. Spread wedges in a single layer on a lightly greased baking
sheet. Sprinkle with oil, spices and herbs. Bake at 425 for about 15
minutes. Sprinkle with cheeses. Bake at 425 for another 10-12 minutes or
until potatoes are golden brown and cheeses are melted. Yields: 4 servings.
From: Great American Recipes
Posted to EAT-L Digest 16 Dec 96
From: Pam and KerryAnn Cobb <priss@AMARANTH.COM>
Date: Tue, 17 Dec 1996 20:36:52 -0600
A Message from our Provider:
“People ignore God and then blame him for the chaos that results”