Tuesday, March 15, 2016

#3797 - Irish Potato Wedges

(by Shirley McNevich)

2 1/2lbs. potatoes
1/2 cup butter (melted)
1 TBSP lemon juice
1/4 cup chopped fresh parsley
3 TBSP minced chives
3 TBSP dill weed (fresh or dried)
1/8 tsp. salt + 1 tsp. salt
1/8 tsp. pepper

Wash and peel the potatoes, then cut them into wedges (like wedge shaped french fries). Place them in a pot, cover them with water and add 1 tsp. salt--bring to a boil over medium heat, then cook 20-25 minutes or until tender. Drain the potatoes but DO NOT rinse them. In a bowl add melted butter, lemon juice, chopped parsley, minced chives, dill weed, 1/8 tsp. salt and the pepper--stir to mix. Pour the butter mixture over the drained potato wedges--toss to coat.

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