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Blackened Potato Wedges
by
Kait Nolan
Calificación: 4.0
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.%20%20I%20did%20a%20search%20and%20came%20up%20with%20this%20recipe%20for%20blackened%20seasoning%20from%20All%20Recipes%20rather%20than%20using%20the%20Slap%20Ya%20Mama%20I%20had%20in%20the%20pantry.%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3Eblackening%20seasoning%3C/p%3E%3Cp%3EDirections:%3C/p%3E%3Cp%3EPreheat%20your%20oven%20to%20425.%3C/p%3E%3Cp%3ESlice%20each%20potato%20lengthwise%20in%20half.%20%20Then%20each%20half%20in%20half,%20then%20each%20quarter%20in%20half,%20until%20you%20have%20eight%20wedges%20from%20each%20potato.%3C/p%3E%3Cp%3EToss%20the%20wedges%20in%20the%20olive%20oil.%3C/p%3E%3Cp%3EAdd%20the%20blackening%20seasoning%20(your%20choice%20how%20much%E2%80%A6careful,%20it%20has%20bite)%20and%20toss%20until%20well%20coated.%3C/p%3E%3Cp%3ELay%20a%20wire%20rack%20over%20your%20cookie%20sheet%20and%20layer%20the%20potatoes%20across%20it.%20%20This%20allows%20the%20heat%20to%20circulate%20all%20around%20the%20wedges%20so%20you%20don%E2%80%99t%20have%20to%20flip%20them.%3C/p%3E%3Cp%3EBake%20for%2030-35%20minutes%20(I%20used%20smaller%20russets,%20so%20keep%20an%20eye%20out%20after%20half%20an%20hour).%3C/p%3E){kind=link}