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    "Fried" Potato Wedges


    Source of Recipe


    Modification of a CSO time table at eGullet.org

    Recipe Introduction


    These are similar to Ann_T's CSO French "Fries", but made with thin-skinned white new potatoes. They come out fluffy inside and crisp and browned outside.

    List of Ingredients




    New potatoes, peeled (my Grandma Jean would haunt me if I failed to peel a potato) and cut into 1-inch wedges
    Olive Oil
    S&P

    Recipe



    Place the potato wedges on the baking sheet (I line it with non-stick foil). Drizzle with olive oil and sprinkle with S&P. Toss to coat well.

    Set CSO to Bake/Steam 400F. Put baking sheet in CSO and cook for about 40 minutes, checking at 30 minutes. You want them to be browned and a little blistered and crisp. Pierce with a fork to make sure they are tender.

 

 

 


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