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Monday, January 10, 2011

Roasted Potato Wedges

These are great as a side to just about anything!

-1 pound baby Yukon gold potatoes, halved (see below for my fab find)
-1 teaspoon olive oil
-1 teaspoon chopped fresh rosemary (I used Italian seasoning mix)
-2 tablespoons grated Parmesan cheese
-1/4 teaspoon salt
-cooking spray

I found this little bag of potatoes and thought I would try them.  While they weren't so cheap, they turned out great!

1.  Preheat oven to 475.
2.  Combine potato and oil in a medium bowl, tossing to coat.  Combine rosemary, cheese, and salt in a large zip-top plastic bag; add potato, tossing to coat.  Place potato on a jelly-roll pan coated with cooking spray.  Bake at 475 for 20 minutes or until browned and crispy.

Yields 4 servings (about 3/4 cup)

Smoked Sausage-and-Vegetable Pile-Up

-Cooking spray
-7 ounces smoked turkey sausage, diagonally sliced (I used 14 ounces)
-1 cup chopped onion
-1 cup chopped bell pepper
-1 cup sliced zucchini (I didn't use this)
-1 (20-ounce) package refrigerated garlic mashed potatoes (see below for what I used)
-2 cups frozen whole-kernel corn

I used these for my mashed potatoes.  They are great because they are low in just about everything and cheap!

1.  Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add sausage; saute 2 minutes or until browned.  Remove from skillet; keep warm.
2.  Return pan to heat; recoat pan with cooking spray.  Add onion, bell pepper, and zucchini  Coat vegetables with cooking spray; saute 5 minutes or until tender and beginning to brown. 
3.  While vegetables cook, heat potatoes according to package directions.
4.  Add corn and cooked sausage to onion mixture.  Saute 4 minutes or until thoroughly heated.  Serve sausage mixture over mashed potatoes.

Yields 4 servings (1 cup sausage mixture and 1/2 cup mashed potatoes)