I’ve been making recipes from the Taste of Home online site and their magazines for years. When I received the TOH American Pie magazine in the mail recently I immediately started flipping through the pages. I think there was something on every page I wanted to make , like now! The first recipe I chose to make was called Roasted Greek Potatoes with Feta Cheese. The lemon flavor in the potatoes gave them this wonderful tang that complimented the other ingredients perfectly. I not only loved the recipe, I was intrigued by the way they were roasted. I started thinking about variations to the ingredients while still using the baking method described. That’s how Taco Potato Wedges were born.
When Paul ate these he treated them like they were nachos, he added salsa along with the melted cheese, and spring onions. I loved the taco flavor! If I would have had some burger thawed I would have cooked it up and added that to the top too! This is so versatile you could make it an inexpensive meal or a fantastic side dish. Make your own adaptions to this delicious recipe from Taste of Home, the people who make it their business to share fantastic recipes!
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Taco Potato Wedges
Adapted from Taste of Home
1 envelope taco seasoning
2/3 cup water
1/2 cup olive oil
4 garlic cloves, minced
1 Teaspoon salt
1/2 teaspoon pepper
5 medium size baking potatoes cut into wedges, (each potato cut into 8 wedges)
1 cup grated cheddar cheese
2 spring onions, chopped
Preheat oven to 450 degrees Pan used to bake: rimmed cookie sheet.
Whisk the first 6 ingredients in a medium size mixing bowl.
Place potato wedges on the rimmed cookie sheet, pour the taco mixture over the potatoes. Place the pan in the oven and roast 40 to 50 minutes. Turning potatoes once half way through baking to coat them. Remove from the oven when roasted to tender ,sprinkle with grated cheese and spring onions.