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  • Potato Wedges

    • 4 Red Potatoes
    • 6 Tbs Olive oil
    • 4 tsp Butter
    • 2 Oz Mozzarella cheese (finely grated)
    • Pinch Emerils Essence spice mixture (recipe available at
    • Dash Salt
    • Pinch Cracked pepper

    InstructionsClean and cut potatoes into 6 wedges each. Add olive oil to a glass baking pan or pie pan. Coat one side of each wedge by setting it in the oil and then place them (coated side up) in the pan. Lightly salt, pepper, and sprinkle with essence. Place the butter evenly dispursed on top of the wedges.Cook at 325F for 20 minutes. Remove from EGG and flip each wedge. Add equal amounts of the cheese on top of each wedge. Return to EGG. Cook for another 20 minutes or until cheese is bubbly and browning.NotesTo prepare as an appetizer, omit the cheese and cook at 375F. This will produce a french fry crust to the wedge. For a spicier wedge add another pinch of essence when the wedges are turned.Number of Servings: Time to Prepare: