Aunt Kathys Cheese Wedges Recipes

EASY CHEESY POTATO WEDGES

Steps:

• Pre-heat oven to 400℉.
• Scrub and wash russet potatoes. With skin on, cut potatoes into half (long ways), then cut into wedges.
• Soak potato wedges in an ice bath for 30 minutes, this will help crisp up the potatoes when baking. When done, drain water, and pat dry potato wedges with paper towels.
• Bring potato wedges onto a baking sheet lined with parchment paper. If not using parchment paper, grease baking sheet first.
• Lightly sprinkle olive oil onto potatoes, then sprinkle them with seasoned salt and pepper. Use hands to toss potatoes. Make sure potatoes are evenly coated with olive oil and seasonings. Then spread them out onto baking sheet, with one of the flat side down. Do not overlap potatoes. (see Note 1)
• Bring baking sheet to oven and bake for 20 minutes.
• Remove from oven. Flip over potato wedges so the other flat side is facing downwards.
• Bring to oven and continue baking for another 20 minutes, or until potatoes are soft on the inside and crispy on the outside. Remove potatoes from oven.
• On the same baking sheet, group cooked potato wedges together, with some overlapping, and top with shredded cheese.
• With the oven still warm (but turned off), bring potato wedges and cheese into oven and melt cheese for 5 minutes. If oven is no longer warm, warm melted cheese at 350℉ for 2-4 minutes.
• Garnish with parsley and serve. Enjoy!

TATER WEDGES

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.

AUNT KATHY'S OVEN BURGERS

Steps:

• 1. Combine ground sirloin and montreal steak seasoning in large bowl, fold lightly. Do not overwork meat. **optional additions 1 large clove garlic minced 3T bacon bits
• 2. Fry burgers on stovetop or grill until they are light pink in the middle not quite fully cooked. they will continue to cook in the oven.
• 3. Add sauce to top and bottom of burger buns, add a slice of american cheese on one side of bun and a slice of swiss cheese on the other side then place cooked sirloin burger on bun and top with a slice of onion & jalepeno (optional).
• 4. Wrap each burger in foil and bake in oven at 350 degrees for 12-15 minutes. Just to melt cheese & cook onion slightly. I serve these with a cold potato salad or pasta salad and veggies or chips.