Potato wedges

Last updated
Potato wedges
Potato wedges at Mensa Paderborn (11956794164).jpg
Course Hors d'oeuvre, side dish
Main ingredients Potatoes

Potato wedges are irregular wedge-shaped slices of potato, often large and unpeeled, that are either baked or fried. They are sold at diners and fast food restaurants, and are usually seasoned with a variety of spices, commonly paprika, salt and pepper.

Contents

In Australia, potato wedges are a common bar food that are almost always served with some kind of sauce. One may use sour cream, sweet chilli sauce, ketchup, or some combination of these. In Ireland, spicy potato wedges are a common item served at hot deli counters. [1]

Other names

Potato wedges with cheese and bacon, accompanied by sweet chilli sauce and sour cream Wedges with cheese and bacon.jpg
Potato wedges with cheese and bacon, accompanied by sweet chilli sauce and sour cream

See also

Related Research Articles

<span class="mw-page-title-main">French fries</span> Deep-fried strips of potato

French fries are batonnet or julienne-cut deep-fried potatoes of disputed origin from Belgium or France. They are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. Pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes.

<span class="mw-page-title-main">Cuisine of the Midwestern United States</span> Regional cuisine of the United States

The cuisine of the American Midwest draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Indigenous cuisine of the Americas, and is influenced by regionally and locally grown foodstuffs and cultural diversity.

<span class="mw-page-title-main">Fish and chips</span> Hot dish of fried fish and fried potato

Fish and chips is a hot dish consisting of battered and fried fish, served with chips. Often considered the national dish of the United Kingdom, fish and chips originated in England in the 19th century. Today, the dish is a common takeaway food in numerous other countries, particularly English-speaking and Commonwealth nations.

<span class="mw-page-title-main">Blood sausage</span> Traditional sausage dish

A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.

<span class="mw-page-title-main">Potato pancake</span> Shallow-fried pancakes of grated or ground potato

Potato pancakes are shallow-fried pancakes of grated or ground potato, matzo meal or flour and a binding ingredient such as egg or applesauce, often flavored with grated garlic or onion and seasonings. They may be topped with a variety of condiments, ranging from the savory, to the sweet, or they may be served plain. The dish is sometimes made from mashed potatoes to make pancake-shaped croquettes. Some variations are made with sweet potatoes.

<span class="mw-page-title-main">Fried egg</span> Cooked dish made from one or more eggs

A fried egg is a cooked dish made from one or more eggs which are removed from their shells and placed into a frying pan and fried. They are traditionally eaten for breakfast in many countries but may also be served at other times of the day.

<span class="mw-page-title-main">Hash (food)</span> Culinary dish of chopped meat, potatoes, and fried onions

Hash is a dish consisting of chopped meat, potatoes, and fried onions. The name is derived from French: hacher, meaning 'to chop'. It originated as a way to use up leftovers. In the U.S. by the 1860s, a cheap restaurant was called a "hash house" or "hashery."

<span class="mw-page-title-main">Cheese fries</span> Fast-food dish of fries and cheese

Cheese fries or cheesy chips is a dish consisting of French fries covered in cheese, with the possible addition of various other toppings. Cheese fries are generally served as a lunch or dinner dish. They can be found in fast-food locations, diners, and grills mainly in English speaking countries.

<span class="mw-page-title-main">Schnitzel</span> Breaded, fried flat piece of meat

Schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel originated as wiener schnitzel and is very similar to other breaded meat dishes.

<span class="mw-page-title-main">Tater tots</span> Deep-fried grated potato cylinders

Tater tots, also known as baby taters or potato gems are grated potatoes formed into small cylinders and deep-fried, often served as a side dish. "Tater" is a dialect form of the word potato. The name "tater tot" is a registered trademark of the American frozen food company Ore-Ida, but is often used as a generic term. Ore-Ida also markets a coin-shaped version called "Crispy Crowns".

<span class="mw-page-title-main">Boxty</span> Traditional Irish potato pancake

Boxty is a traditional Irish potato pancake. The dish is mostly associated with the north midlands, north Connacht and southern Ulster, in particular the counties of Leitrim, Mayo, Sligo, Fermanagh, Longford, and Cavan. There are many recipes but all contain finely grated, raw potatoes and all are served fried.

Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway. It differs in many respects from continental cuisine with a stronger focus on game and fish. Many of the traditional dishes are the result of using conserved materials because of the long winters.

<span class="mw-page-title-main">Croquette</span> Small breaded, deep-fried food

A croquette is a deep-fried roll originating in French cuisine, consisting of a thick binder combined with a filling, which is then breaded. It is served as a side dish, a snack, or fast food worldwide.

<span class="mw-page-title-main">Meatball</span> Dish of ground meat rolled into a ball

A meatball is ground meat (mince) rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on legumes, vegetables, mushrooms, fish or other seafood.

<span class="mw-page-title-main">Regional street food</span>

Regional street food is street food that has commonalities within a region or culture.

<span class="mw-page-title-main">Breaded cutlet</span> Meat in breading or batter

Breaded cutlet or braised cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it.

<span class="mw-page-title-main">Dumpling</span> Food that consists of small pieces of dough

Dumpling is a broad class of dishes that consist of pieces of cooked dough, often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and it may be filled with meat, fish, tofu, cheese, vegetables, or a combination. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines.

<span class="mw-page-title-main">Jojo (restaurant)</span> Restaurant in Portland, Oregon, U.S.

Jojo is a restaurant in Portland, Oregon. Established by Justin Hintze in 2018, the business operates in southeast Portland's Creston-Kenilworth neighborhood and northwest Portland's Pearl District.

<span class="mw-page-title-main">Chicken and Guns</span> Restaurant in the U.S. state of Oregon

Chicken and Guns is a restaurant with two locations in the U.S. state of Oregon. The restaurant operates a food cart in Portland, and the brick-and-mortar Smokehouse Chicken and Guns opened in Gales Creek in 2023.

References

  1. McDonald, Brian (2008-05-12). "Top breakfast baguette rolls into Irish history". Irish Independent. Retrieved 2019-02-03.
  2. Al-Hatlani, Alana (August 7, 2019). "Potato wedge? French fry? Not quite. How the jojo became a Pacific Northwest staple' long history". The Seattle Times. Retrieved 3 December 2024.
  3. Price, Nikki (2009-09-25). "A fry with MoJo: The Coast loves its JoJos". Oregon Coast Today. Lincoln City, Oregon. Archived from the original on August 17, 2011. Retrieved 2009-09-26.
  4. "Potato-Wedges" (in German). EDEKA.