POTATO AND BEANS RECIPE RECIPES

CRISPY POTATO WEDGES RECIPE | JAMIE OLIVER POTATO RECIPES

Crispy potato wedges recipe | Jamie Oliver potato recipes image

These chunky, peppery golden potato wedges are always a winner at parties and barbecues

Total Time 45 minutes

Yield 4

Number Of Ingredients 4

Ingredients

sea salt
freshly ground black pepper
600 g baking potatoes
olive oil

Steps:

1. To prepare and cook your potato wedges: Preheat your oven to 200˚C/400˚F/gas 6. Put a large pan of salted water on to boil.
2. Scrub the potatoes clean and get rid of any gnarly bits. Cut the potatoes into chunky wedges. Add to the pan of boiling water and parboil for 8 minutes. Drain in a colander and leave to steam dry for a couple of minutes.
3. Transfer to a roasting tray and add a good lug of olive oil and a pinch of salt and pepper. Toss together so all the wedges are coated in the oil then spread out in one layer. Cook in the hot oven for 30 minutes until golden, crisp and cooked through. Delicious served with steak or chicken.

Nutrition Facts : Calories 157 calories, FatContent 5.3 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 3.2 g protein, CarbohydrateContent 25.8 g carbohydrate, SugarContent 0.9 g sugar, SodiumContent 0.6 g salt, FiberContent 2 g fibre

POTATO SALAD WITH GREEN BEANS AND TOMATOES RECIPE: HOW TO ...

Potato Salad with Green Beans and Tomatoes Recipe: How to ... image

This potato salad puts a fresh-tasting spin on traditional potato salad. This zesty side dish disappears quickly.—Caroline Weese, Greybull, Wyoming

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1-1/2 pounds red potatoes, quartered
3/4 pound fresh green beans, trimmed and halved
10 cherry tomatoes, halved
1 small onion, chopped
DRESSING:
1/2 cup olive oil
1/4 cup cider vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 teaspoon dried basil
2 garlic cloves, minced
1-1/4 teaspoons sugar
1/4 teaspoon hot pepper sauce

Steps:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. Add beans; return to a boil. Cook for 5-8 minutes or until the beans are crisp-tender and the potatoes are just tender; drain and cool. , Place in a large bowl; add the tomatoes and onion. Combine dressing ingredients; pour over the salad; toss to coat. Cover and , refrigerate.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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CRISPY POTATO WEDGES RECIPE | JAMIE OLIVER POTATO RECIPES

These chunky, peppery golden potato wedges are always a winner at parties and barbecues
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 157 calories per serving

1. To prepare and cook your potato wedges: Preheat your oven to 200˚C/400˚F/gas 6. Put a large pan of salted water on to boil.
2. Scrub the potatoes clean and get rid of any gnarly bits. Cut the potatoes into chunky wedges. Add to the pan of boiling water and parboil for 8 minutes. Drain in a colander and leave to steam dry for a couple of minutes.
3. Transfer to a roasting tray and add a good lug of olive oil and a pinch of salt and pepper. Toss together so all the wedges are coated in the oil then spread out in one layer. Cook in the hot oven for 30 minutes until golden, crisp and cooked through. Delicious served with steak or chicken.

See details

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