You sure like your Greek seasoning! Did you already post your mixture of spices for that?

I always have issues with my potato wedges being either too soggy or too dry. What’s the solution?

idk why but this seems like a weird combo

How many cuts on a potato? I’m getting 8 wedges per on these relatively small potatoes so that they cook evenly. And by relatively small I mean they are about the size of a goose egg, not giant bakers.

I toss in peanut oil and seasoning and bake at 425. Oil keeps the tips crispy stops them getting crusty and hard. Skins down so the tips don’t touch the parchment paper and any oil that pools which can cause them to get tough.

They are edible after 30 minutes. I wait them out until maybe 50 minutes and the sides are blistering. The cooking time is uncomfortably close to a baked potato.

Smoked cheese. Apple wood.

I did. But here it is again.

Greek seasoning
Batch size: 1 cup
5 Tbsp dried oregano
3 Tbsp dried basil
3 Tbsp garlic powder
3 Tbsp onion powder
1 1/2 Tbsp dill weed
1 Tbsp salt
1 Tbsp dried thyme
1 Tbsp dried rosemary, crushed
1 Tbsp dried parsley flakes
1 1/2 teaspoon pepper

Normally I’m more of a Mexican seasoning but this last week has been greek heavy since once you season a full chicken you are kinda committed to a theme until it’s done. And I needed something lighter for this particular dish because smoked cheddar dominates a lot of other flavors.

I have another chicken that needs cooking. Definitely won’t be seeing any Greek seasoning on it.

It’s what was on hand. Wife craving eggs and TBH we have too many eggs right now anyway so some needed using up. I need to clear out some of this smoked cheese so I can be ready to make more when it gets colder. And I had two pounds of potatoes that were getting close to gone and needed used up.

So that’s what dictated dinner. I wanted some fresh green in it but it would have meant using garden basil or bell peppers and I wasn’t really wanting to go to the garden for either of those flavors today. But those peppers were tempting. This was almost potato fajitas and eggs but I decided to give the papers more growing time and eat into that smoked cheese reserve instead.

Delicious.

We found Wallace’s lemmy account.

These look soggy.

Where green leafy veg?

Well thank you!

I’m not a fan of leafy and scrambled eggs. See my other reply to somebody about adding some freshness to this

That looks great! Looked up giardiniera and it seems to be pickled veg? Does the pickle juice affect the texture of the eggs? Or do you rinse them?

I fine chop it up and pat it dry so so zero impact on texture from the acid. But the acid is still inside and helps balance the flavor of the eggs which is important because when I make scrambled eggs it’s typically 4 - 5 eggs per person and without something to cut the fat that could be trying.

Thanks very much!