potato wedges

    CHA! Prosciutto Wrapped Roasted Potato Wedges with CHA! Mayo


    • 2 large Idaho potatoes, rinsed, skin on
    • 1/8 C Olive oil
    • 1/4 C Melted butter
    • 6 Garlic cloves, fresh, minced
    • 1 Tbsp. Thyme, fresh, minced
    • 1 Tbsp. Rosemary, fresh, minced
    • Salt and Pepper to taste
    • 16 slices Prosciutto, thinly sliced
    • 8 oz. Herbed goat cheese


    • 1 C Mayonnaise
    • 3-4 Tbsp. CHA! by Texas Pete®
    • 12 leaves Basil, chiffonade
    • 1/2 Lemon, juiced, fresh squeezed
    • Salt and pepper to taste


    YIELD: 16 potato wedges
    PORTION (Serving Size): 1 potato wedge

    1. Preheat the oven to 375 degrees Fahrenheit.

    2. Rinse the potatoes well and keep the skins on.  Cut them evenly into 8ths lengthwise, so you get 16 large potato wedges.

    3. Place them in a large mixing bowl and toss them with the olive oil, melted butter, minced garlic, thyme, rosemary, salt and pepper.  Mix well and place the potato wedges onto a parchment-lined sheet tray with the skin sides down. 

    4. Place the potatoes into the oven to bake for approximately 30 minutes or until fork tender and remove them from the oven to cool just enough to handle.

    5. Lay the prosciutto slices onto a clean work surface.  Top each slice of prosciutto with ½ ounce of the herbed goat cheese followed by 1 roasted potato wedge and roll them up tightly.

    6. Place the rolled potato wedges on a parchment-lined sheet tray and bake them in the oven until the prosciutto is lightly browned and crispy and the potatoes are hot, approximately 10-15 minutes.

    7. While the prosciutto wrapped potatoes are baking, prepare the spicy mayonnaise.

    8. Place the mayonnaise, CHA! by Texas Pete®, lemon juice, basil and a pinch of salt and pepper into a mixing bowl and whisk together.

    9. Place the roasted prosciutto wrapped potato wedges onto a large serving platter along with the spicy CHA! basil mayonnaise and serve.

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