How to make seasoned baked potato wedges starting with fresh potatoes
Prepare potato wedges in just a few minutes; then, bake until crisp. This video will show you how easy it is! Go here for my complete recipe with baking instructions: www.tammysrecipes.com
Video Rating: 5 / 5
Try this one as a special breakfast or brunch item! A little bit of planning ahead is required for this one, but it is worth it. Caramel Sauce: 1/2 cup packed brown sugar 1/4 cup butter 1 tbsp light corn syrup (or honey or maple syrup) French toast: 4-6 thick slices of French or Italian bread 3 eggs 3/4 cup milk or cream 1/2 tsp vanilla extract 1/2 to 1 tsp cinnamon 1/8 to 1/4 tsp ground nutmeg (optional) pinch of salt Heat caramel sauce ingredients in a small saucepan over medium heat until bubbling, pour into the bottom of a greased 8′ x11′ baking dish. Place slices of bread over top of the sauce, crowding if necessary. Combine the French toast ingredients (eggs, milk, vanilla, spices) with a blender or electric mixture until well combined. Pour over bread in pan. Cover and refrigerate for at least 6-8 hours or overnight. Remove from fridge 30 minutes before baking and let stand at room temperature. Bake at 350 F for 40-45 minutes or until puffy and light golden brown. The bread will firm up in the center, but will still appear moist (but not soggy moist) Invert slices of the toast onto a plate, caramel side up.
19 Responses to How to make seasoned baked potato wedges starting with fresh potatoes
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Uuuummmm!!! I bet that’s? delicious!
@Sassy10151 It is done? w/in an hour in the morning. You just had to do some prep work the night before. That’s why she said it is more of a special breakfast
mhmhmhmhm man u? r torturin is wit all dat pics of da food CARAMAL FRENCH TOAST, cmon tammy, how did u know it was my fav flavor of french toast
@ticatacatic If you double the? recipe, use two 8×11 pans.
when doubling? the recipe, do you still use a 8×11 pan?
yum yum I am? defo going to try this, i dont mind that it has to sit over night, all good things come to those you wait! tfs …..yvonne
OMG 8? hours
@Ultimatecruegirl Thanks a lot for ur input
i wish i live in europe so i? can get the ingredients at anytime hehehhe
@xGeekTech100 I used thinly sliced bread and it worked great
I also used buns and that was good too!?
does it matter on the kind of bread and its thickness? would wholeweat? 1/2 inch bread work?
I made this for Christmas morning and it was a huge hit! Was easy? too because I prepped it the night before.
A big thanks from Vancouver BC!
I’m making this right? now
I didn’t have eggs so I used smashed bananas…it seems okay so far while cooking..but we shall see! 
thank you Tammy!
@Sassy10151 Then don’t make this recipe, fairly simple really, but thanks so much for your? very supportive and helpful comment.
Oh my gosh, that takes so long.
If I make french toast, I want it done? within an hour! XD
@rovitaqi Heck if I know but I would sure give it at try. Only I think I would use the honey in place of? the brown sugar totally and not mix it with white sugar since both honey and sugar are sweeteners. It might not be exactly like Tammy’s but I bet it will be good.
@Ultimatecruegirl hahahahhahahah you got it totally rite… i cant find a molasses here too.. im from Indonesia.. ive been lookign aroundfor corn syrup, molasesm? brown sugar at alot of stores but they r not available :`(
tq
heard once i can change molases with honey. can do?
OMG this really? looks good!!
we tried this and although? was very yummy it was incredibly sweet so put icecream with it to break up the sweetness and it tasted alot better….we also used goldern syrup!!!!
made this yesterday, but used golden syrup instead of the corn syrup! was amazing! although i only left it in the fridge for about an hour and it? soaked up all the liquid, so good – although a little like a heart attack waiting to happen! haha! will definitely be making it again!