Using One of Our Posted Recipes

We posted an interesting recipe just the other day. Texas Style Potato Wedges.

Today, we made it. Adapting it to our own tastes and dietary needs.

First off, we assemble the spices we decided on from what was in the posted recipe. (Click on pics for larger versions.)

We used chile powder, ground black pepper, sage, garlic powder, cumin, a Cajun seasoning salt, and a season mix that included turmeric and rosemary.

We wedged several potatoes and coated them with olive oil, put the dry mix and the potatoes in a bag to coat them, and then arranged them in a pan for baking. 45 minutes at 400 degrees, uncovered. This allows the exteriors to crisp up while thoroughly cooking the insides. Need a crispy surface on the wedges so the meat doesn't soak in later.

While the potatoes are baking, we start on the meat. A half white onion, two cloves of garlic, and about 4 peppers (hatch or poblano), all diced up. Let that mix brown up, even caramelize a bit before adding the meat. We used ground turkey. It's lean and it takes on the flavor of what surrounds it. Squeeze the juice from half a lime onto the meat as it cooks.

After cooking the meat and allowing the fats and other liquids to boil off, we top the potato wedges with the meat and onions. Just let it sit on top.

Pull out the cooked mix after letting it bake at 400 degrees for another 15 minutes. Add Colby Jack cheese and put it all back in the still hot (but off) oven for another couple of minutes. After the cheese melts, it's ready to serve.

A little salsa and maybe some sour cream and you have a complete dinner.

It was a success! Very tasty, pleasant aroma, looks neat, and was fun to eat. Clean up afterwards was simple as well.

Enjoy!