No measurements are needed -

just scrub your taters (I leave the skins on) and cut into wedges; drizzle with a mix of olive oil and melted butter; season with salt, pepper, parsley and basil or rosemary. Mix well and bake on lightly oiled baking sheet in 375* oven until done.

Don't be afraid to add some onion wedges, if desired.



Leftover baked or steamed taters?

Cut into chunks and layer with Velveeta cheese in buttered casserole; top with buttered bread crumbs or cracker crumbs; sprinkle with paprika; 350* F. till heated through and bubbling.

For a nice variation and one pot meal - add cooked mini meatballs to taters and cheese.




Try the above with a nice thick white sauce in place of Velveeta!

For a nice variation - add peas.




Baked Tater Wedges

Scrub and cut into wedges; lightly beat an egg white or 2 in a bowl.

In a separate bowl combine and mix well - bread crumbs, Italian seasoning, garlic powder, black pepper, salt, Parmesan cheese, onion powder - dip wedges in egg and press into coating. Bake on lightly greased baking sheet (also drizzle with a bit of oil before baking) 375* F. till done - 40 - 45 minutes - depending on size of taters..

For a variaiton - use Creole or Cajun seasoning with the bread or cracker crumbs.

Great Recipes Mamam!!!

Thank you - not much of a recipe - but a good side dish for just about anything. Enjoy!

Ill try it.
Taters are one of the only veggies my husband eats and he loves cheese.

vegetarian and I cook potatoes with almost every meal I prepare when he is here. These will be a great addition.