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- Hey, y'all. It's Jamie Deen, and guess what?
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It is fall time, and I love fall time. I love football.
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I love delicious recipes that you can enjoy
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with all your family and friends.
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Whether you're outside enjoying the nice weather
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or sitting around a TV, enjoying the Georgia Bulldogs,
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winning another football game.
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Today I'm doing potato wedges. Love 'em.
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I've got three potatoes that I started with.
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So we're gonna try to get six wedges
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outta each of these, y'all.
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So that's a third, and I'm gonna turn it around.
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And that's another third. This is a third.
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Turn it around, another third.
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So we're doing wedges, big potato logs.
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You can also do these with sweet potatoes,
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a little bit of brown sugar and some cinnamon
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and they are delicious as well.
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But today we're going with these potatoes.
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Got something special planned for 'em.
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Let's start with a coating
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that we're gonna do with some mayonnaise, hot sauce
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is two of my favorite things to go in a potato.
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We've got some house seasoning, some garlic,
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and a little bit of brown pepper.
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And I'm gonna mix all these together.
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I've got three pretty big potatoes here, and I have to have,
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I'm gonna try to coat all of them with this.
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So if you need to add a little bit of mayonnaise,
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that's quite all right.
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You know, there's no real measurement there.
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You just make sure that you get all the wet that you need.
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So we've got our wet ingredients mixed up here.
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This is our, we've got a cornbread dressing mix.
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This is just a dry dressing mix.
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This is real similar, if you have ever fried any chicken
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or anything at the house,
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you got a wet hand and a clean hand.
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I've got our container, our pan here, ready to go.
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So we're gonna take our potatoes,
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get a little bit of this sauce on them.
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I could have picked a better bowl,
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and we're gonna coat it with our cornbread
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and lay 'em right here.
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Ooh wee. This is gonna be good.
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I think I might like this.
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Look y'all. I got my dry hand wet.
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The whole thing's falling apart.
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Y'all don't really need to see all this.
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I'm gonna coat my six potatoes.
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I'm gonna get these arranged in our baking sheet,
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and these are gonna go into the oven.
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This is a 375 degree oven,
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and these are gonna take about an hour.
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Man, this is gonna be good. I'm really excited about this.
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I've never had a dressing coated potato before,
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and I tell you what that's gonna be a lot of flavor there.
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And it's interesting enough,
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and it's not a real big challenge,
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but you can have people be wondering, "What in the world?
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How did you get this done?"
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So y'all, let me finish these up.
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Let's get 'em in the oven
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and we'll find out together how good they are.
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Y'all, don't go anywhere. Taters today.
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Look here, y'all. Our potato wedges are done.
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We've got these seasoned just right
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encoated with our dressing.
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I can't wait to try it.
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When Teresa and I were standing around, right,
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if we do this, I said,
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"You know what I'm gonna do next time?
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I'm gonna do a potato wedge.
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I'm gonna egg wash it,
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and I'm gonna coat it with flavored potato chips.
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I'm gonna do a flavored potato chip coated potato wedge.
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So I don't go too far in the next whenever.
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I don't even have a plate.
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We're just gonna take it for a test drive.
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Have a feelin' this one's gonna be hot too.
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Potato wedges are super easy,
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and I like leaving the skin on, you know,
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all the skin from all the vegetables
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is what has most of the nutrients in it.
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So I love to leave potato skins on
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if I'm doing wedges or french fries or potato salads.
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A potato is a very, very favorite of my family. Let's see.
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The dressing gives it
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really, really, really a big crunch on the outside.
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On the inside is done perfectly.
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All the flavors are delicious.
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Make you a dipping sauce for this, y'all.
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It's fall time. Snuggle up with your family.
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Y'all, eat your taters here. It's good for you.
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I'm Jamie Deen. This is good food.
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I'll see y'all around the kitchen.
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Hm, needs a little mayonnaise.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
