>Potato wedges or striped spuds?

>I’m looking for something new, but not too new.
Something different, but something that uses cooking staples I have in the house.
Something tasty, but easy to cook.
A side dish to go with a simple supper, probably a chicken casserole.

There. Is that specific enough?
Oh. I didn’t think so.

I pulled out a family standard: an elementary school’s fundraiser cookbook. With half a bag of potatoes in the back hallway, I can make either of these. Advice, readers? Which one sounds the best?

Baked Potato Wedges
These look simple, and I keep the ingredients on hand most of the time.
3 large baking potatoes
1/4 cup oil
paprika
garlic salt
pepper
grated Parmesan cheese

Pour oil in ziploc bag. Scrub potatoes and cut into eighths for form wedges; blot edges dry with paper towel. Place in bag and shake to coat with oil. Place on baking sheet, skin side down. Sprinkle with seasonings. Bake at 425 F. for 30-40 minutes.

-The credit for this recipe belongs to a teacher with three young children. I imagine it’ll be simple, yet tasty.

Striped Spuds
At a glance, I question the cooking method. I usually dice or peel my potatoes before cooking. This calls for boiling in the skin. I wonder if it makes a difference in the final result?

6 potatoes
2 cups sour cream
1 1/2 shredded sharp cheddar cheese
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 bunch green onions, chopped

Boil potatoes in skins until tender. Peel and mash in large bowl. Stir in sour cream, 1 cup of cheese, salt, pepper, and onions. Turn mix into buttered casserole. Top with leftover cheese. Cover and refrigerate overnight. Bake uncovered at 350 degrees F. for 30-40 minutes. Let stand 15 minutes before serving. Makes 10 servings.

Well, bloggie friends and Internet acquaintances, what do you think? I have potatoes in the pantry; what’ll it be?

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