Scrambled eggs with giardiniera, potato wedges with Greek seasoning and smoked cheddar cheese.
Cost per person $1.48 because eggs are free from the back yard.
Scrambled eggs with giardiniera, potato wedges with Greek seasoning and smoked cheddar cheese.
Cost per person $1.48 because eggs are free from the back yard.
I always have issues with my potato wedges being either too soggy or too dry. What’s the solution?
These look soggy.
How many cuts on a potato? I’m getting 8 wedges per on these relatively small potatoes so that they cook evenly. And by relatively small I mean they are about the size of a goose egg, not giant bakers.
I toss in peanut oil and seasoning and bake at 425. Oil keeps the tips crispy stops them getting crusty and hard. Skins down so the tips don’t touch the parchment paper and any oil that pools which can cause them to get tough.
They are edible after 30 minutes. I wait them out until maybe 50 minutes and the sides are blistering. The cooking time is uncomfortably close to a baked potato.