Preparation. Step 1. Preheat oven to 450°. Toss 3 russet potatoes (about 1½ lb.), unpeeled, each cut lengthwise into 8 wedges, ¼ cup extra-virgin olive oil, ½ tsp. paprika, ¼ tsp. garlic ...

Preparation. Step 1. Whisk sour cream, 1 tablespoon green onion tops, chipotle hot sauce, and lime juice in small bowl. Cover and chill. DO AHEAD Can be made 1 day ahead.

Add a dollop of sour cream and a sprinkle of thinly sliced green onions and ... Hearty and Crispy Potato Skin Wedges. 5 large ... click the "flag" link in the lower-right corner of the comment box.

sour cream. Instructions for baby back ribs: In a bowl combine 1 tablespoon of the garlic powder, ... -In a separate dish, finely chop one avocado(one avocado is needed per box of potato wedges).

In each of two large nonstick skillets, heat 1/4 inch of oil until shimmering. For each pancake, add a scant 1/4 cup of the batter to a skillet and flatten slightly; you should be able to fit 8 ...

Roasted Potato Instructions: Preheat the oven to 435 degrees. Line a baking sheet with parchment paper spray it with cooking oil and set aside. In a large bowl, add the potatoes, with seasonings ...

Cut each potato into 8 wedges, add to the bowl and toss. Spray a baking sheet with cooking spray. Arrange the potatoes and roast, turning once, until golden, 35 to 40 minutes.