Tonight we made homemade hamburgers & fries. We made the hamburgers on my new George Foreman Grill (another Christmas present) with ground beef and McCormick’s Hamburger Seasoning. For the fries, I made these potato wedges from the Betty Crocker PocketChef Breakfast and Brunch cookbook (many of these recipes work on all occasions, not just in the morning). For dessert, I served the Creamy Cinnamon Fruit Dip (see posting December 24th, 2006) with fresh fruit.
3/4 tsp salt
1/2 tsp sugar
1/2 tsp paprika
1/4 tsp ground mustard
1/4 tsp garlic powder
3 medium baking potatoes or 7 to 8 redskin potatoes, unpeeled
cooking spray
Preheat oven to 425F
Mix salt, sugar, paprika, mustard and garlic powder in a small bowl. Gently scrub potatoes but do not peel. Cut each potato lengthwise in half and cut each half into 4 wedges. Spray potatoes with cooking spray until lightly coated. Place potatoes in a gallon-size plastic ziplock bag, add salt mixture and shake gently until all potato wedges are coated.
Place potato wedges, skin side down, in a 13×9 baking pan coated in cooking spray. Bake uncovered 25 to 30 minutes or until potatoes are tender when pierced with a fork.
