These Will Wedge Their Way Into Your Menu Favorites!
Oh Nick! What are you trying to do to me with these amazing potatoes? As soon as I saw this recipe, I was hooked. I am one of those people who just loves potatoes. Come to think of it, I’ve got a thing for any food that is white and starchy – potatoes, bread and pasta – much to my doctor’s continual dismay when she checks the scale and my bloodwork. She seems to believe she is going to keep me alive forever by depriving me of foods that I love. Have I got news for her! Ha!
As Nick himself says, “These wedges are potato perfection!” Who am I to argue with that? These are almost like a loaded baked potato, with cheese, bacon and chives. But this recipe has a unique creamy avocado sauce that enhances the traditional sour cream you would get on a loaded baked potato.
But it is the crispiness factor that sold me on this recipe. I like crunchy food. Food that sort of fights back when you bite into it. The only really creamy-textured thing I am fond of is pudding. So these potato wedges are right up my alley. Adding avocado sauce? Now that was a stroke of genius!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: You can use any type of potato that you like, but choose a variety with thinner skins, like Yukon Gold or Red-skinned potatoes. That way you will get a crispier wedge.
Recipe and image courtesy of Nick at Macheesmo
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