edium-high. Cook beef, turning, for 3-5 mins, until browned
For the potato wedges, preheat the oven to 425\
For the potato wedges, preheat oven to 400\u00b0F.
inch of salt. Marinate steaks for at least 15 mins. Cook
oss well to coat. Roast for 30 mins, turning occasionally.
latter.
Surround chili with potato wedges; serve with sour cream and
eeded.
To make the potato wedges, rinse the potatoes under cold
Cook the potato wedges according to the packet instructions.<
nion, pepper and garlic, stirring, for 5 mins, or until softened
Cook the potato wedges according to the package instructions.
Meanwhile, heat half of the oil in a large frying pan over high heat. Add onion. Cook, stirring, for 7-8 mins, or until golden brown. Transfer to a heatproof bowl.
Heat remaining oil in pan. Add steaks. Cook for 1-2 mins for medium, or until cooked to your liking. Cover with foil. Rest for 1 min.
Cut bread in half horizontally. Top with arugula, beef, beets, tomato, onion and half of the bearnaise sauce. Cut into quarters. Serve with potato wedges and remaining sauce.
Cook the potato wedges in a preheated oven according
Preheat oven to 375\u00b0F.
Place potato wedges in a 9\" x 13\" baking pan.
Drizzle with olive oil and sprinkle remaining ingredients over potatoes. Toss to combine thoroughly and spread out into one layer.
Roast for 30 minutes or until potatoes are tender and outsides are slightly crisp. For crispier potatoes, roast for an additional 10 minutes or until preferred texture is reached.
With a spatula, gently loosen bottoms of potatoes from baking pan and serve.
Toss potato wedges with oil; place in a shallow roasting pan and sprinkle evenly with rosemary and salt.
Bake at 350\u00b0 for 45 minutes to an hour, until golden brown and fork-tender.
Preheat oven to 425 degrees.
In a resealable plastic bag, toss potatoes with oil, salt and pepper.
Spread evenly onto baking pan and cover with foil.
Bake for 30 minutes, remove cover and turn potatoes.
Bake for 10 additional minutes or until lightly browned.
Heat oil in medium saucepan.
Add flour and stir over medium heat for 30 seconds.
Add milk and stir until thickened.
Reduce heat to low; stir in cheese, green onions, bacon bits and pepper.
Serve potato wedges with warm cheese sauce.
Preheat oven to 450 degrees F (230 degrees C).
In a large bowl, toss potato wedges with oil. Arrange in a single layer in a roasting pan.
Bake in preheated oven for 50 minutes. Sprinkle with parsley, thyme, oregano, salt and pepper. Bake for 10 minutes, or until golden brown.
bake potato wedges according to package directions.
in the meantime fry bacon, drain and crumble.
when potatoes are ready sprinkle with salt and black pepper if desired.
add cheese, bacon and green onions.
return to oven and bake until cheese melts, or until cheese is golden brown.
serve immediately with sour cream.
ntil cheese melts. Pour the potato wedges in a 9x13x2 inch baking
level cup of prepared Recipe #453973 (without added flour).
ixing bowl combine potatoes, onion wedges, 2 tablespoons of the olive
Preheat oven to 350 degrees.
In a large bowl combine potato wedges and 2 tbsp olive oil, toss to coat.
Place potatoes on a large sheet pan.
Bake for 20 minutes, turning each wedge over after 10 minutes.
Heat a large skillet over medium high heat.
Add 2 tbsp olive oil to coat bottom of skillet.
Add sausage slices.
Cook on each side for 5 minutes.
Drain on paper towels.
Remove potatoes from oven and place on serving dishes.
Top with grated cheese and scallions.