Beefandmushroomtoppedpotatowedges Recipes

THE BEST POTATO WEDGES ON HERE

Steps:

• Cut each potato in half, and each half in 3 and set aside.
• In a bowl mix all the ingredients together (except for the oil) to make your seasoning mix.
• Next lay the potatoes on a baking sheet and sprinkle with seasoning mixture on both sides.
• Place potatoes skin side down on a baking sheet and drizzle with olive oil.
• Bake at 400°F for 40 minutes and then at 450°F until desired crispiness.
• Serve as a snack or appetizer or even with eggs for breakfast. Part of any dinner or lunch from fried/baked chicken to even steak!

BEEF AND MUSHROOM-TOPPED POTATO WEDGES

Steps:

• Pierce potatoes in several places; place on paper towel in microwave oven.
• Microwave on high 10 to 11 minutes or until tender; rearrange halfway through cooking.
• Meanwhile, in large non-stick skillet, brown ground beef, mushrooms and 2 tablespoons chopped green onions over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 3/4 inch crumbles.
• Pour off drippings; season with salt and pepper.
• Reduce heat to low.
• Stir in gravy and sour half-and-half; heat through, stirring occasionally.
• Cut potatoes lengthwise into quarters; cut each quarter crosswise into halves.
• Arrange 4 potato pieces on each plate; top with 1/4 of the beef mixture.
• Sprinkle with remaining green onions, if desired.