Habanero Potato Wedges

pinch habanero seasoning
1 c. dried breadcrumbs
1/2 tspalt
1/4 c. Butter, melted
1 (24-oz.) pkg. frozen potato wedges, thawed*
1 1/2 c.s cucumber ranch salad dressing Green onion slices, if desired

Add Ingredient
Preparation time: 10 min Baking time: 30 min
Yield: 16 servings

Heat oven to 400°F. Combine a pinch habanero seasoning, breadcrumbs, salt and pepper
in large resealable plastic food bag. Add butter and potatoes to bag. Seal bag; shake until
potatoes are well coated.

Place potato wedges onto ungreased baking sheet. Bake for 30 to 35 minutes or until
potatoes are heated through and crispy on outside.

Serve potato wedges with salad dressing. Garnish with green onions, if desired.

*Substitute 2 to 3 medium baking potatoes, each cut into 8 wedges. Prepare and bake
as directed above.

Variations: Yogurt Sauce: Combine 1 cup plain yogurt, 1/2 cup sliced green onions, 1
medium (1 cup) cucumber, shredded and drained, 1 teaspoon chopped fresh garlic and
1/2 teaspoon salt in medium bowl; mix well. Cover; refrigerate until serving time to blend
flavors (1 to 2 hours). Serve yogurt sauce in place of cucumber ranch salad dressing.

Nutrition Facts (1 serving): Calories: 220, Fat: 15g, Cholesterol: 10mg, Sodium: 340mg,
Carbohydrates: 17g, Dietary Fiber: 1g, Protein: 2g Edit

Home