Holly Farms Tater Wedges Recipes

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.

KFC POTATO WEDGES (COPYCAT)

Steps:

• RESERVE 1/2 level cup of prepared Recipe #453973 (without added flour).
• SELECT as many premium small-sized, blemish-free white or russet potatoes needed (1 potato = 1 serving); SCRUB skins and rinse.
• CUT potatoes in half lengthwise, then cut each half into 3 wedges, yielding 6 potato wedges per potato (if you are using larger potatoes, you can cut each potato into 8 wedges).
• SOAK potatoes refrigerated for several hours or overnight in BRINE mixture (4 cups cold water, 2 teaspoons salt, 2 teaspoons Accent seasoning (recommended flavor enhancer).
• MEASURE 2 cups all-purpose flour with the 1/2 cup Recipe #453973 into a large sealable container, such as a GLAD food storage container or a Ziploc bag; SHAKE container and mix well.
• REMOVE a few wedges from brine using tongs; PLACE wedges (a few at a time) into SEASONED FLOUR container.
• SEAL firmly and shake potato wedges in all motions to thoroughly coat; PLACE coated pieces on a paper-towel lined plate until all wedges are breaded; ALLOW potatoes to rest a few minutes, to absorb breading.
• USE enough pure vegetable shortening or peanut oil (or both) to immerse potatoes completely in a deep heavy pot, or add manufacturer's recommended amount of oil to deep-fryer; VERY SLOWLY heat oil in gradual increments oil to 350°F until preheated.
• FRY potato wedges completely immersed in 350°F fat without overcrowding, in a deep-fryer and fry until crisp golden brown and potatoes are tender within; SEASON with sea salt if desired.
• SERVE with ketchup and/or ranch dressing and ENJOY!

SPICED-UP GRILLED TATER WEDGES

Steps:

• Place potatoes into a pot and fill with enough water to cover. Bring to a boil and cook until potatoes are almost done but still firm, about 15 minutes. Drain and cool.
• In a cup or small bowl, mix together the paprika, cayenne pepper, mustard powder, garlic, black pepper, celery salt, cumin and parsley. Set aside.
• When the potatoes are cooled, slice them lengthwise into wedges. Place them skin side down on a plate. Coat with cooking spray and sprinkle the seasoning evenly over them. Cover and let stand for 1 hour.
• Preheat an outdoor grill for medium heat.
• Grill potato wedges until browned and hot, turning occasionally to avoid burning. Serve with sour cream.

POTATO WEDGES

Steps:

• Spread oil in a 13-in. x 9-in. baking pan. Combine the next five ingredients in a large plastic bag. Cut each potato lengthwise into eight wedges. Place half of the potatoes in the bag; shake well to coat. Place in a single layer in pan. Repeat with remaining potatoes. , Bake, uncovered, at 350° for 40-45 minutes or until tender, turning once after 25 minutes.

HOLLY TATERS - SEASONED BAKED POTATOES

Steps:

• Preheat oven to 375. Melt stick of margarine in METAL baking pan(glass pans seem to make the taters soggy) . Wash and quarter the potatoes - keep the skin on. In a plastic zip-loc bag put all the dry ingredients. Coat the potatoes and place in a single layer in pan. Bake for 45 minutes.
• I keep the mix in the fridge for making one or two potatoes.

BAKED POTATO WEDGES

Steps:

• Preheat over to 350°. Melt butter in a 13-in. x 9-in. baking pan. Combine the next six ingredients in a large plastic bag; set aside. Rinse potatoes under cold water; drain well. Place half of the potatoes in the bag; shake well to coat. Place in a single layer in baking pan. Repeat with remaining potatoes. Bake, uncovered, at 350° for 50-60 minutes or until tender, turning once after 30 minutes.

AIR FRIED WESTERN FRIES

Steps:

• Turn air fryer to 325 degrees. Add cut potatoes. Cook for 3 minutes, flip, and cook for 3 more minutes. Remove from air fryer. NOTE: This step is to help soften the inside of the fries before you add the coating.
• In a large bowl whisk together buttermilk and egg.
• In a second bowl, whisk together flour, cornstarch, seasoning salt, black pepper, garlic powder, onion powder, white pepper, and chili powder.
• Working with a few potato pieces at at time, place the potato pieces in the buttermilk mixture so that pieces are entirely covered. Then remove potatoes from buttermilk mixture and shake off excess liquid.
• Roll potato in flour mixture until well coated.
• Place coated potatoes into air fryer basket.
• Spray all sides of coated potatoes with spray oil. Make sure that all of the flour mixture has been sprayed and no areas appear dry.
• Turn air fryer to 375 degrees. Cook for 8 minutes, remove, and flip potatoes. If you see any dry spots, spray them with oil again. Return to air fryer and cook for an additional 8-10 minutes, or until potatoes appear browned and crunchy.