Today’s recipe, Montreal Crumb-Coated Potato Wedges, is an easy side dish to make when you want to do a little something different with potatoes, and it goes well with any meat dish from steak to meatloaf.
I like to cut my potato wedges from the curved side of the potato as shown below. I think that I have better control of the size of the wedges when I do this.
You can use either my Sorta Montreal Steak Seasoning or the commercial product. Of course, any other seasoning blend can be used for this dish, also. I prefer to use melted butter for the flavor, but do use olive oil whenever I am feeling lazy.
Montreal Crumb-Coated Potato Wedges
2 1/2 lbs. medium potatoes, about 3 to 4-inches long, about 8 potatoes
2 T. melted butter or olive oil
1/2 c. fine dry bread crumbs
1 t. Montreal Steak Seasoning
1 t. paprika
1/2 t. salt
Peel potatoes and cut into wedges. Place wedges in cold water and soak for 10 to 15 minutes. Drain wedges and dry well with a clean kitchen towel. Place wedges in a mixing bowl and drizzle with the melted butter or olive oil. Toss until all wedges are coated. Place the bread crumbs and seasonings in a plastic bag. Shake potato wedges a few at a time in the bread crumbs until well covered. Place on a foil-lined jelly-roll pan. Roast about 20 minutes in a 375-degree oven. Turn potatoes and cook another 15 to 20 minutes or until tender. Serve these with a dipping sauce such as honey mustard or ranch dressing if desired. Makes 6 servings.
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