Tag: wedg;es

Garlic & Parmesan Baked Potato Wedges — The Skinny Fork by Gordon Ramsay

Garlic & Parmesan Baked Potato Wedges — The Skinny Fork



Why do potatoes get such a bad rap these days? They’re rather low in calories and truly one of the most versatile things out there. I mean… sure, they aren’t the lowest in carbs. But low carbs isn’t always a good thing. Unless that’s just what you or your body need!

For me? As a busy mom. Potatoes have always been a staple. And let me just say that I’ve made my fair share of homemade bakes fries and potatoes of all kinds in the past. There are definitely a few tricks and tips that I’ve picked up a long the way to make for some really stellar potato wedges.

Crock Pot Red Curry Chicken

A few weeks back I went to a restaurant here in Austin called ‘Thai Spice’ with my family and instantly knew what to order; Curry! And Red Curry at that!

It’s one of those things that is so spicy that it’s almost hard to eat, but tastes so amazing that you can’t help but indulge.

The Red Curry at Thai Spice was a little different than what I’ve had before. It was a lot more full of vegetables and even some fruit! I’ve taken the basic idea behind their Red Curry and healthified it a bit by using a lite coconut milk and even more vegetables.

I also had a rather busy day planned, so I cooked it up in the crock pot rather than over the stove.

This turned out fantastic. The only thing I will do differently next time is to add in another jalapeño or maybe even some chili powder to make it just a bit more spicy.

My mother and I were finding it rather difficult to keep ourselves from hovering over the crock pot to spoon up and eat the sauce on it’s own. Yes, that’s how tasty it is.

Crock Pot Red Curry Chicken
TheSkinnyFork.com

The Skinny:
Servings: 4 • Size: About 1 Cup Curry • Calories: 239.1 • Fat: 7.2 g • Carb: 26.6 g • Fiber: 2.4 g • Protein: 18.4 g • Sugar: 17.2 g • Sodium: 535.6 mg

Ingredients:
13.25 Oz. Can Lite Coconut Milk
1/2 C. Reduced Sodium Chicken Broth
2 Boneless Skinless Chicken Breast, Cubed
1 C. Pineapple, Chunks
1 Large Tomato, Cut into Wedges
8 Oz. Can Bamboo Shoots, Drained
1 Red Bell Pepper, Chopped
1-2 Jalapeño, Seeded & Minced
4-6 Oz. Red Curry Paste
1 Tbsp. Brown Sugar
2 Tbsp. Corn Starch
2 Tbsp. Cold Water

Directions:
Lightly spray the inside of your crock pot with non-stick cooking spray or insert a liner.

Toss all of the ingredients, except for the corn starch and water, into the crock pot.

Cover and cook on high for 4-6 hours or on low for 6-8 hours.

Combine the corn starch and water together and stir until well blended into a slurry.

Pour the corn starch slurry into the crock pot. Cover again and cook for another 20-10 minutes until the sauce has thickened slightly.

Serve hot over brown rice or noodles of your choice.

Enjoy!

Incoming search terms:

Crispy Potato Wedges

I am all about crispy potatoes. They are probably my favorite way to eat potatoes, second only to those covered in a cheese sauce… I’ve found that too often I am faced with potatoes that are cooked just until fork tender rather than to the point of crisping their edges. I don’t like potatoes in general that much so if I am going to eat them, I would like for them to at least be good.

My Husband loooooves potatoes so I end up making them a lot as a side for dinner. He will eat them any way I serve them, as long as they are plain without any cheese or anything on them (which makes me sad). Since I have a preference though, I always try and crisp up our oven roasted potatoes. So that is what I am going to share with you. And it isn’t so much of a recipe that I have but a technique. I used to just dice up some potatoes, place them on a sheet pan, toss them with oil and seasonings, then put them in the oven. While most of that has remained the same, I’ve learned a few things.

#1- Avoid russet potatoes. Not all together, just for our purposes here. Russets are a starchy potato, best used for anything that doesn’t need to hold its shape such as mashed potatoes. New potatoes or “waxy” potatoes like the tiny red ones, fingerlings, etc. fall into this category. They hold their shape really well and are great for roasting. I used Yukon Gold potatoes for these wedges since they are large and can be cut into the best wedge shape, but you can use any of the new potatoes with the same technique and have wonderful results. Yukon Golds are actually a medium starch variety and can be used well for both mashing and roasting.

#2- Preheat your baking sheet. This allows the potatoes to start cooking almost immediately once they touch the pan. This speeds up the cooking process and creates a crispier exterior.

#3- Oil is your friend. Pleassssse don’t be afraid to use the oil here. Obviously they shouldn’t be swimming in an inch of oil, but the more oil you put on the potatoes, the greater “frying” effect it will have on them and thus- a crispier crust! I usually toss everything, including the oil, in a large bowl before putting on a hot sheet tray and that tends to yield good results.

#4- Be patient! Potatoes take a little while to cook in general, but if you want them to be crispy, they take that much longer. Just keep an eye on them in the oven, toss them after 20 minutes, then just let them go until they are as crisp as you’d like them.

  • 1 lb yukon gold potatoes
  • 3 Tb olive oil
  • 1½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • optional additional seasonings: cayenne pepper, thyme, rosemary, etc
  1. Preheat oven and sheet tray in a 450°F oven.
  2. Meanwhile prepare potatoes: slice in half and then cut each half into 6 to 8 wedges, depending on the size of your potato. Toss into large bowl.
  3. Toss potatoes in bowl with olive oil, salt, black pepper, and garlic powder.
  4. Take out hot sheet tray and pour potatoes along with all of the oil onto it.
  5. Roast 20 minutes, take out and toss potatoes, flipping to cook on different sides, with a thin metal spatula.
  6. Roast another 20 minutes or until desired crispness is reached.

Tagged as:
potatoes,
Sides,
Vegetables

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close