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The Jewish Home | AUGUST 5, 2021 OCTOBER 29, 2015 | The Jewish Home
In The K
85
tchen
Mustard Potato Wedges By Naomi Nachman
Whether you need this for a Sunday BBQ,
weeknight side dish, or a Friday night dinner,
potatoes arebecause always ifa Ihit. I usually have to double the recipe because if I leave ave tothese double the recipe leave them on at thethem counter walks by picks at them and I have to start again! walks by picks and to I cool, have everyone to startwho again!
Ingredients
b 8 Yukon Gold potatoes, peeled and cut into wedges b ¼ cup olive oil b 2 teaspoons kosher salt b 2 teaspoons dried minced onion b 1 teaspoon paprika b 1 teaspoon garlic powder b 1 tablespoon seeded mustard b 1 tablespoon tomato paste
Preparation 1.
Preheat oven to 425°F. Line 2 baking sheets with parchment paper; set aside.
2. In a large bowl, toss together potato wedges, oil, spices, and mustard until combined. 3. Divide potatoes between prepared baking sheets. Roast for 40 minutes, or until brown.
Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.
Ingredients
b 8 Yukon Gold potatoes, peeled and cut into wedges b ¼ cup olive oil b 2 teaspoons kosher salt b 2 teaspoons dried minced onion b 1 teaspoon paprika b 1 teaspoon garlic powder b 1 tablespoon seeded mustard b 1 tablespoon tomato paste
Preparation 1.
Preheat oven to 425°F. Line 2 baking sheets with parchment paper; set aside.
2. In a large bowl, toss together potato wedges, oil, spices, and mustard until combined. 3. Divide potatoes between prepared baking sheets. Roast for 40 minutes, or until brown.
Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.
