Gina Neelys Spicy Potato Wedges Recipes

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SPICY POTATO WEDGES



Spicy Potato Wedges image

When my husband and I barbecue with friends, we always bring these, and everyone loves them. They're a favorite accompaniment to almost anything we cook on the grill.-Autumn McNamara, Keego Harbor, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 9

1/4 cup canola oil
1 tablespoon chili powder
2 teaspoons onion powder
2 teaspoons garlic salt
1 teaspoon sugar
1 teaspoon paprika
3/4 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
3-1/2 pounds large red potatoes, cut into wedges

Steps:

  • In a large resealable plastic bag, combine the first eight ingredients; add the potatoes. Seal bag and toss to coat. Arrange in a single layer on greased baking sheets. , Bake at 400° for 30-35 minutes or until potatoes are tender and golden brown, turning once.

Nutrition Facts : Calories 212 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 696mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 4g fiber), Protein 4g protein.

ROASTED POTATO WEDGES



Roasted Potato Wedges image

Provided by Patrick and Gina Neely : Food Network

Time 35m

Yield 2 servings

Number Of Ingredients 6

2 russet potatoes, scrubbed well
3 tablespoons olive oil
1 teaspoon Neely's BBQ seasoning
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped fresh parsley
1 tablespoon sliced green onions

Steps:

  • Place a rimmed sheet tray into the oven and preheat oven to 450 degrees F.
  • Slice each potato into 6 wedges. Add the potato wedges to a pot of cold salted water. Bring to a boil, reduce heat, and simmer until the potatoes are barely tender, but a knife can be pushed through with just a slight resistance, about 6 minutes. Drain potatoes and add to a large mixing bowl. Drizzle potatoes with olive oil and toss with BBQ seasoning, salt, and pepper.
  • Carefully remove the hot sheet tray from the oven and quickly add the seasoned potatoes to them. You want the pan to stay as hot as possible. This will help to crisp up the potatoes while they roast. Place the sheet pan back into the oven and roast until golden and crisp, 20 to 25 minutes, flipping 1/2 way through the cooking time.
  • Remove from the oven and toss with fresh herbs.

SPICY POTATO WEDGES



Spicy Potato Wedges image

These potato wedges taste awesome!! They have just the right amount of spice to be hot, but not overwhelmingly hot. I like that they are baked and not deep fried so it cuts out a lot of the fat, they are super simple to make, and taste great.

Provided by nkoprince08

Categories     Potato

Time 55m

Yield 5 potato wedges, 6 serving(s)

Number Of Ingredients 5

2 1/4 lbs potatoes, each cut lengthwise into 8 wedges
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon red pepper

Steps:

  • Preheat oven to 425 degrees.
  • Combine potatoes and oil in a large bowl or plastic bag, tossing well to coat.
  • Combine salt, garlic powder, and red pepper in a small bowl.
  • Sprinkle salt mixture over potatoes, tossing well to coat.
  • Arrange potatoes in a single layer on 2 baking sheets coated with cooking spray.
  • Bake at 425 degrees for 25 minutes. Turn potato wedges over, and rotate pans; baking an additional 20 minutes or until golden brown.

Nutrition Facts : Calories 161.7, Fat 3.5, SaturatedFat 0.5, Sodium 204.1, Carbohydrate 29.9, Fiber 3.8, Sugar 1.4, Protein 3.5

GINA'S SPICY CORN CHOWDER



Gina's Spicy Corn Chowder image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

4 pieces thick-sliced bacon, chopped
1 medium Vidalia onion, finely chopped
1 medium red bell pepper, chopped
Salt and freshly ground black pepper
1 small jalapeno, chopped seeds and ribs removed
3 cloves garlic, finely chopped
1/4 cup all-purpose flour
4 cups chicken stock
2 large red potatoes, well scrubbed and small diced
1 cup heavy cream
16 ounces frozen corn
1/4 teaspoon cayenne pepper
1 bay leaf

Steps:

  • In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
  • Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.

GINA NEELY'S SPICY POTATO WEDGES



Gina Neely's Spicy Potato Wedges image

I love the Neely's they always have great recipes. I saw them make this on their show and had to try them, hubby LOVES them

Provided by Carmen Gonzales

Categories     Potatoes

Time 1h45m

Number Of Ingredients 8

3 large russet potatoes peeled and cut into 8 wedges
1/4 c butter melted
1/4 c olive oil
1 Tbsp seasoned salt
1/2 tsp cayenne pepper
1 Tbsp freshly chopped parsley leaves
3 Tbsp parmesan and more for garnish
salt

Steps:

  • 1. Preheat oven to 450 degrees F. In a large bowl, toss the potatoes with the melted butter, olive oil, seasoned salt, cayenne, parsley, and 3 tablespoons of the Parmesan. Arrange in a single layer on 2 sheet trays. Bake until golden brown and crisp, about 45 minutes. Turn the potatoes halfway through the cooking with flat spatula. Remove from oven and taste for seasoning. Add some kosher salt to taste and transfer to a serving platter. Garnish with more Parmesan and serve.

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