Recently Robin Miller’s recipe for crispy parmesan garlic potatoes was in our local newspaper and I thought it looked good and sounded really tasty. Safeway had some really great sales on russet potatoes so I have a bunch of them to cook with. I had to make some changes to Robin Miller’s recipe in a few different ways. One I’m using russet potatoes instead of small red skin potatoes because that is what I have. I also added the seasonings and the cheese to the tops of the potatoes instead of all the seasoning and cheese on one side because that little Emeril Lagasse quote just kept rolling threw my head…….”I dunno where you get your (insert ingredient) ……”Where I get mine it don’t come seasoned on both sides.” So I thought that the potatoes might be a little better if I seasoned them the same on both sides. I also have a fully packed spice cabinet and I make up my own blends of spices so I had to change up the spices since I used my Italian spice blend. In the end this did come out delicious and it is a variation of Robin Miller’s recipe so I have to give her credit. My Italian spice blend makes around twice the amount of seasoning that you need for the recipe. But it is amazing in sauces and on chicken.
Ingredients for around 6 servings
1 Tablespoon sea salt – Italian seasoning
1/2 Tablespoon granulated garlic – Italian seasoning
1/2 Tablespoon granulated onion – Italian seasoning
1 Tablespoon dried basil – Italian seasoning
1 Tablespoon dried oregano – Italian seasoning
1 Tablespoon fennel seeds – Italian seasoning
2 teaspoons ground black pepper – Italian seasoning
1 small Calabrian chili – crushed – Italian seasoning
4 oz unsalted butter
2 pounds potatoes – If using russets Cut Diagonal in thirds and score one side 1/8-1/4 inch deep like a hash mark.
3/4 cup parmesan cheese – grated or shredded (divided in 1/2 cup + 1/4 cup) (it will stick better if grated fine)
2 Tablespoon Italian Seasoning
2 Tablespoons olive oil
1/4 cup scallions – sliced thin
Directions
Set oven to 400 degrees F.
Make the Italian seasoning. In a small bowl combine the sea salt, garlic, onion, basil, oregano, fennel seeds, black pepper, and Calabrian chili. Mix well and set to the side.
The 4oz of butter goes on a baking dish or pan with sides. This goes in the preheated oven until it’s melted and bubbling then take it out.
In a small bowl mix together the parmesan cheese with a heaping Tablespoon of the Italian seasoning. Put at least half on the pan.
Potatoes go on pan score side down. Spray or brush the tops of the potatoes with oil. Add the rest of the seasoned parmesan on top.
This goes on the middle rack for around 40 minutes or until the potatoes are cooked and soft.
Someone thinks they smell very good.
Crispy Parmesan Italian Potatoes
You should let them cool a little before you scrap them off.
Crispy Parmesan Italian Potatoes
A special THANKS!!!! To Robin Miller for her scrumptious recipe so I could make what I got here!
Strawberry AguachileAvocado Wasabi Slaw with Furikake and Bonito Flakes Rye Rolls and home made mustardHumane Society Vegan Carrot Lox on home made mini bagelMoroccan Style Turkey Meatballs with Harissa Vinaigrette Pistachio PestoRoasted Vegetables with Poppy Seed Black Garlic Kalamata Olive Condiment and Urfa Peppered Feta Cheese Roasted Broccoli and Onions with Tomato Butter and Crushed Taralli Crackers Roast Cauliflower & Carrots with Pickled Onions, Smoked Cheese Sauce & Toasted Nuts EASY FORKING Delicious Acorn Squash with Mostarda & Taleggio Cheese Side Dish Baked Corn Patty with Sofrito Frosting, Pachamanca sauce, Huancaina sauce, Achiote oil and Sherry Soaked FigsCitrus and Beet Aguachile Cold SoupKombu Roast Chicken with Acorn Squash and RadishesSpice Roasted Cauliflower and Carrots with DatesPistou Sauce (Original Style) Japanese Style Potato Salad with Ramen Eggs and Bonito Flakes Potato String Wrapped Mexican Style Tuna Stuffed Peppers Potato Topped Peruvian Style Turkey Meatloafs with Onion Salsa Spiced Custard Filled Acorn Squash with Maple Bourbon WalnutsChocolate-Hazelnut Crostata Middle Eastern Mac & Cheese with Za’atar Pesto & Crisp Onions Pretzel BunsItalian Inspired Carrots Spinach Cheese Potato Pie with Seeded CrustPotato Cannoli Roasted Broccoli with Orange Aioli and Almonds Ful Mesdames with Malawach Style flat BreadSake Butter Scorched Cauliflower with Yuzu Marmalade Soy Butter Sauce Vietnamese Inspired Turkey Meatballs in home made Vietnamese style Turkey Soup
That was part 2 of the 2022 recipes on The Forking Truth
We were dining at our favorite Moroccan Restaurant in Phoenix Arizona called Alzohour Market. I picked up dried fava beans there.
The owner and chef Zhor told me that fava beans are a popular breakfast dish in Morocco. Latter I read that the fava bean dish called Ful Medames is the national breakfast dish of Egypt but is very popular across North Africa and the whole Mid East.
There is a recipe on the back of the bag that I was going to try until I came across Chef Helen Graham’s recipe. I picked her recipe because it also involved making a pesto topping for the fava beans and even included a recipe for a Yemenite type flatbread called malawach so it seemed like a much more special recipe…….To be honest I did have a slight issue with the recipe. When I went to make the malawach (flat bread) I had a feeling that my dough was too dry. But I resisted changing the recipe because for this one I really didn’t know what I was doing….and I measured and weighed everything to the exact. I’m also making a dough that I am not familiar with. The recipe also states that you might not need all of the water……..So I thought that I shouldn’t add extra water?………The problem I had was that I couldn’t fold the dough as much as it should have been folded. So I folded as much as I could.
You are suppose to roll the dough as flat as you can. Brush it with butter. Sprinkle with nigella seeds and Maidon salt.
Then roll it up.
Coil the dough.
Roll it flat again. Butter it and nigella seeds and salt……Then you repeat two more times …By rolling it up and coiling again but I couldn’t……My dough was too dry…….Maybe my flour was ground different?……Sometimes that is an issue in recipes……..so I folded it less. Still came out FORKING GREAT!!!!!!. Maybe I just need to be stronger to make this dough to fold it more?
Malawach is supposed to be a fried bread but I knew my dough was off and thought that it might fall apart in the fry pan so I baked it instead……and the flat bread came out crispy and really different. It’s kinda like a cross between a cracker and a croissant.
I think that it is really great anyway……… Don’t know..I never had or heard of malawach before. This was my only real issue with the recipe but it all came out delicious!
This makes around 4 servings
280g dried fava beans – soaked over night in cold water in the refrigerator – ful medames
1/2 teaspoon baking soda – ful medames
splash olive oil – ful medames
1 large onion finely chopped – ful medames
5 cloves garlic finely chopped – ful medames
2 teaspoons ground cumin – ful medames
1/4 teaspoon ground cinnamon – ful medames
1/2 teaspoon cayenne pepper – ful medames
2 teaspoons sweet paprika – ful medames
1/2 a large lemon – the zest and the juice – ful medames
2 tomatoes – fine chopped – ful medames
4 Tablespoons yogurt (for serving)
200g AP flour + more for dusting – malawach
10g sugar – malawach
1/2 teaspoon sea salt – malawach
100ml water – malawach
1 Tablespoon nigella seeds – malawach
Maldon salt – to taste – malawach
125ml clarified butter – melted to brush and fry malawach
5 cloves garlic – rough chopped – pesto
45g parsley leaves – rough chopped – pesto
20g basil – rough chopped – pesto
10g preserved lemon – blended – pesto
1 teaspoon lemon juice – pesto
150g olive oil – pesto
Maldon salt to taste – pesto
neutral non stick spray.
Directions
Drain the fava beans and add them to a sauce pot with the baking soda. Cover at least with over an inch of water. Bring to a boil and then reduce to simmer….You will need to add more water every so often. Drain the beans when they turn tender (usually 2 hours set to the side when done)
Make the Malawach. Mix the flour, sugar, and salt together in a large bowl. gradually add the water and knead it for 5 minutes. Then cover it and let it rest for at least 30 minutes.
Divide the dough into 4 balls. Dust your surface with a little flour. Start with one dough ball. Roll it out as thin as you can. Brush it with butter and sprinkle it lightly with nigella seeds and Maldon salt. Roll it like I described in the beginning if you can…….If not just fold in half and roll as thin as you can. Then butter it again and add another sprinkle of nigella seeds and Maldon salt. If you can repeat again. Roll as thin as you can. Butter again, spring again with nigella seeds and Maldon salt. Fold one more time and roll as thin as you can. If you can fry yours in butter that is what you are suppose to do but I thought mine would fall apart so I baked mine at a pre-heated 350 F oven on a non stick sprayed sheet pan. I also gave the flat breads a brushing of melted butter. They went in for 15 minutes and then I flipped them over for another 10 minutes. I thought they came out nice.
Heat oil in a sauce pot. sauté the onion and garlic till soft and not brown (about 7 minutes). Add the cumin, cinnamon, cayenne and paprika. Cook till fragrant. Then add your cooked beans that are on the side. Take out a few spoonfuls of the beans to blend with the tomatoes. Add to bean mixture. You might need to thin with some water. Add lemon juice, zest, and salt
Make the pesto. Garlic, parsley, basil, preserved lemon, lemon juice all get bended. Slowly add the olive oil and blend that in too. Add Maldon salt to taste.
The Ful Medames (fava beans) go in each bowl with a Malawach (flat bread) cut in half, topped with pesto and a tablespoon of yogurt.
Ful Mesdames with Malawach Style flat Bread
A SPECIAL THANKS!!!!!!!!!!!!! To Chef Helen Graham for sharing her FORKING FANTABULOUS Recipe so we all can enjoy it!!!!!!
I was sort of gifted with a lot of yellow squash and I wanted to do something interesting and different with them. Often I use my spiral cutter and make spaghetti strings with the yellow squash that kind of cook its self from being marinated. Then I heat it up and it isn’t so squashy and it is stringy instead. Today I thought that I would try shaving the squash instead. But what flavors should I do today?…..For inspiration I was searching the internet for Top Chef recipes, a few other chefs, and award winning chef, restauranteur and cook book author Yotam Ottolenghi recipes. I do Ottolenghi recipes a lot because he is one of the most gifted vegetable chefs in the world. Yotam Ottolenghi does a COLD marinated yellow squash salad with kiwi salsa. I changed it up a little and I thought a spicy apple salsa just when real nice with squash this time of year. I used 3 pounds of yellow squash. So that makes 6-8 servings depending on how big you make the servings. This takes a few hours for the squash to marinate or just do the squash the day before.
Ingredients for around 7 portions
3 lbs yellow squash – ends cut off and sliced very thin like a shave
1 teaspoon fennel seeds – toasted – ground
1/2 teaspoon dark brown sugar
1/2 lemon – juice and zest
6 cloves garlic – ground to paste
4 Tablespoons extra virgin olive oil
2 Tablespoons apple cider vinegar
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 cup pecorino romano cheese – grated
2 apples – coarsely grated
3 Tablespoons apple cider vinegar
1/2 teaspoon ground ginger
1 red chile – fine chop (I used a Fresno that was spicy)
1/4 cup fresh cilantro – chopped
2 Tablespoons fresh parsley leaves – chopped
1/2 teaspoon ground dry mint (if you have fresh mint use about 2 Tablespoons)
2 Tablespoons fresh basil – chopped or torn
optional 1/2 cup of either dried corn kernels or 1/2 cup toasted salted pepitas
Directions
Put the shaved yellow squash in a gallon ziplock bag. Keep in the refrigerator or set to the side.
Put a small fry pan on medium high heat and add the oil, sugar, garlic, and the toasted and ground fennel seeds. Cook only a minute or two till the garlic is cooked and take off heat. Add the vinegar, lemon juice, and lemon zest. Mix well. When this is room temperature add it to the bag of shaved squash. Squish it around to distribute. This needs to marinate at least 1/2 a day or overnight.
Make the apple salsa. In a medium bowl mix together the apples, vinegar, ginger, chile, cilantro, mint, parsley, and basil.
To serve – you can serve either cool as a salad or heated up as a side dish. The original recipe adds toasted hazelnuts….For the salad version (cold)……If I had those dried corn kernels I would have added them to this recipe for a little crunch.
Shaved Yellow Squash with Spicy Apple Salsa and Pecorino Cheese
This recipe is GREAT cold or hot……I think I actually like it better hot with added pepitas. Below is warmed up with pepitas.
Shaved Yellow Squash with Spicy Apple Salsa Pecorino Cheese and Pepitas (hot)
A SPECIAL THANKS!!!! To Yotam Ottolenghi for sharing his amazing recipe so I could come up with what I got here!
This is just an easy marinated chicken thigh recipe. I was inspired by restaurant that I go to in Carefree AZ called Confluence. They make delicious fried chicken and serve it with a Chiltepin Mustard Sauce that really makes it POP! Chiltepin pepper is hard to find if you don’t go to Mexican Markets. It’s an extra delicious but very HOT heat. The chiltepin are around the size of black peppercorns and should be a reddish pink. You can find them on-line but I haven’t seen reasonable pricing for them on-line. Try a Mexican market first. This recipe makes around 6 servings.
3 lbs chicken thighs (I used boneless skinless but it really doesn’t matter)
1/2 cup honey – marinade
4 Tablespoons extra virgin olive oil – marinade
1/4 cup dijon mustard – marinade
2 Tablespoons whole grain mustard – marinade
1/4 teaspoon ground allspice – marinade
1/2 teaspoon kosher salt – marinade
4 Tablespoons dijon mustard – sauce
2 Tablespoons whole grain mustard – sauce
2 Tablespoons honey or date syrup – sauce
1/4 teaspoon ground allspice – sauce
5 chiltepin – or to taste (you might want less or more hot….start with three and taste) crushed with fingers – sauce
non stick spray
optional splash chicken stock – heated – sauce
Directions
In a medium mixing bowl mix together the honey, olive oil, mustards, allspice, and salt. Pour it into a gallon ziplock bag and add the chicken *****NOTE if you are doing chicken with bones you might want to split the sauce and chicken into TWO bags. Give the chicken a good massage in the bag with the sauce and be sure to spread the sauce all around the chicken. Squeeze out all the air and then ziplock the bag(s) shut. refrigerate over night.
The next day it doesn’t really matter how you cook the chicken as long as you bring the thigh meat to at least 165F degrees. I did mine on the oven because I felt that this might make a great mess on the grill. I did mine on non stick sprayed grill pan in the oven preheated at 400F degrees. My chicken was done in around 25-30 minutes. I browned one in the pan for the picture because mine didn’t brown much.
The sauce mixes up fast in a bowl. Just add the mustards, honey or date syrup, allspice, and do the chiltepin to taste….Start by trying three of them…I did 5. Add a splash of heated chicken broth if you happen to have any around.
SERVE
Honey Mustard Marinated Chicken Thighs with Chiltepin Mustard Sauce
I got the idea for this from dining out at a James Beard Award Wining chef’s restaurant called FnB in the arts district of Scottsdale Arizona. The chef and co-owner Charleen Badman had Grilled Broccoli with Tangerine Aioli and Pistachios on her menu that I tried. Today when I went to prepare my broccoli I thought about it and came up with something similar with what I had around the house. I learned that there are a lot of different ways to make aioli. It really isn’t just a mayonnaise. Some chefs thicken it up with soaked bread. I used potato as my thickener. Serving size might differ….For me this made two servings.
Ingredients for around two servings
1 large broccoli crown – break down to florets
4 Tablespoons extra virgin olive oil (split 2T + 2T)
1/2 cup almonds toasted (mine were whole that I crushed and toasted but you can use sliced)
sea salt – to taste (I used my home made smoked pecan sea salt)
fresh ground black pepper – to taste
ground Aleppo pepper – to taste
1 potato – peeled – cut into 8 pieces
2 1/2 oz sweet roasted whipped garlic – (I buy a Costco bag of garlic split the heads in half, generously olive oil them and roast them covered at 375F for an hour. Squeeze the cloves out and blend them. I portion cup them at 2 1/2 ounces and freeze them)
2 oranges – the juice and zest
1 egg yolk
sea salt – to taste
fresh ground pepper – to taste
Directions
Fill a medium sized sauce pot with water and a palmful of salt to boil. When the water is boiling add the potatoes. When the potatoes are soft (10-15 minutes) take them out to drain. Add the broccoli to the boiling water. They only need about three minutes. Then put the broccoli in an ice bath.
Set oven to 425 degrees F.
Put the potatoes threw a ricer. Mix in the egg yolk, sweet roasted whipped garlic, 2 Tablespoons oil, orange juice and zest. Add salt and pepper to taste.
The broccoli goes on a sheet pan in a single layer. Spray with olive oil. Add salt and peppers to taste. Put the broccoli on the top rack. Turn the broccoli over in 10 minutes…….Maybe 5 or a few more minutes and they are done. If your almonds need toasting put them on a sheet pan and give then a little spray of oil and put them on the bottom rack for less than ten minutes. Take the broccoli out when lightly charred.
Put aioli on bottom of plate. Top with broccoli and almonds.
Spicy Roasted Broccoli with Orange Aioli and Almonds
ENJOY!!!!!!
A Special THANKS!! To FnB Restaurant so I could come up with this!
This is pretty easy and fun to prepare. I saw someone on Pinterest made potato cannoli shells. Their recipe sounded like a great idea but when I tried it it didn’t work. I had to figure out on how to make it work. I experimented a little. I had to roll it the other way and mine needed almost twice as long in the oven to get done. I also tried this with different sized cannoli tubes. It really didn’t make a difference on what size tube I used…they came out about the same. I do NOTE that a few of the potato “cannoli” shells do not come out because a few will unwind in the oven….and become a really tasty potato chip. I note that you do need a mandolin to slice the potatoes “POTATO CHIP THIN” or they will be too thick to roll around the cannoli shell tubes. Then the fun part was coming up with a filling. I thought something like a real cannoli would be perfect….So I mashed the potato with home made ricotta, some shredded parmesan, and one small dried Calabrian chile. Serving size is difficult to judge because I don’t know if you want a small or large serving. I’d guesstimate around 7-8 smaller servings.
Ingredients for around 6 servings
neutral non stick spray
4 oz unsalted butter – melted in a small tub
2 potatoes – sliced very thin on a mandolin…if you don’t slice thin enough the potato won’t wrap around the cannoli tube)
sea salt – to taste
fresh ground black pepper – to taste
1 pound potatoes – boiled till soft with salted water
1/4 cup parmesan – grated
1/2 cup ricotta – drained well and preferably home made – (Adding the ricotta is like adding the milk and butter to regular mashed potatoes……you might need slightly more or less depending on how well drained the cheese is)
1 Calabrian short pepper – crushed or any pepper you like to taste…………crushed red pepper is hotter with less flavor than Calabrian pepper so my second choice for this would be 1/4 teaspoon of ground white pepper with a small pinch of nutmeg..
Directions
Peel and rough cut up the pound of potatoes. Boil them in salted water until they are soft and then drain them. (around 10 minutes but timing can differ.
Set your oven to 400 degrees F.
Spray your cannoli tubes and a baking sheet with non stick spray.
Put the sliced potatoes one at a time in your tub of melted butter so they can soak the butter up a little.
The potato slices get wrapped around the cannoli tubes that you might want to put seam side down to try to hold them together.
When I did this with my mini tubes I had to rest the tubes against each other so they wouldn’t roll around.
You need to watch them because the timing could differ. I don’t know if you sliced yours as thin. Mine took around 12 minutes on the middle rack at 400 degrees F and salt and peppered them.
I let them cool enough so the tubes didn’t burn my fingers. The potatoes slid off easily.
When the boiled potatoes were done they got drained. I mashed them with the parmesan and ricotta. Added the crushed short Calabrian chile. I thought that the seasoning was perfect but you might want to adjust to your liking.
Then I used a pastry bag and got them done.
Potato Cannoli
These were garnished with fresh basil, home made traditional pesto, and cherry pepper slices.
This recipe is based on Ottolenghi Test Kitchen’s “Charred Green Beans with Anchovy Dressing and Seed Dukkah Recipe. I didn’t have green beans so I used a cauliflower. I also used my own pickled baby bells instead since I had them. Mine are pickled in the brine from my home made pickled jalapeños but I’ll give you the Ottolenghi pickled pepper way because it is far less complicated. This came out delicious. I bet you can use this same recipe on many different vegetables. This makes around 4 servings.
Ingredients for around 4 servings
1 red chile pepper – cut in thin slices (pickled pepper)
2 lemons – just the juice (pickled pepper)
1/2 teaspoon sugar (pickled pepper)
1/2 teaspoon salt (pickled pepper)
2 sprigs fresh oregano (pickled pepper)
1 cauliflower – break down to florets
1/4 cup extra virgin olive oil
sea salt – to taste
ground black pepper – to taste
1 Tablespoon of anchovies and include the oil (dressing)
2 Tablespoons extra virgin olive oil (dressing)
2 garlic cloves – ground to paste (dressing)
1/2 teaspoon dried oregano (dressing)
2 Tablespoons of pepper brine (from the pickled peppers) (dressing)
1 teaspoon nigella seeds (also called black cumin) (seed dukkah)
1/4 teaspoon sugar (seed dukkah)
1/4 teaspoon flake sea salt (seed dukkah)
1 teaspoon Alepo pepper (seed dukkah)
1/4 c fresh basil torn or chopped (fresh oregano is also suggested but I didn’t use)
Directions
Set oven to 400 degrees F.
Make pickled peppers. Combine in a small bowl the red Chile slices, lemon juice, sugar, salt, and oregano. Set this to the side.
Cook the cauliflower. Spread out the cauliflower florets on a baking sheet. Give them a good spray of olive oil and salt and pepper to taste. Place them in the preheated oven on the middle rack. They need to stay in till slightly charred. Timing may differ….(mine took 35 minutes) *****I toasted my coriander (for the seed dukkah) for 5 minutes on a sheet tray when I put in the cauliflower.
While the cauliflower is in the oven make the anchovy dressing. In a small sauce pan on medium high heat….heat up the anchovies, oils, oregano and garlic for 2 or three minutes. Take off heat and add the two tablespoons of pepper brine.
Make the seed dukkah. Combine the coriander, sesame seeds, and nigella seeds in a mortar and break them down a little with a pestle. Then add the sugar, salt and Alepo pepper.
SERVE
Plate the cauliflower, sauce over or under the cauliflower. Top with a sprinkle of seed dukkah, pickled peppers, and fresh herbs.
Charred Cauliflower with Anchovy Dressing, Pickled Peppers and Dukkah
A SPECIAL THANKS!!!!!! To the Ottolenghi Test Kitchen so I could do what you see here!
I came up with this recipe after doing someone else’s recipe that didn’t work out as well as it should have. Instead of taking 3 & 1/4 hours to bake…With different cooking temperature and different ingredient formula, and different flavors I brought the baking down to two hours. I baked this in a 9 inch springform pan. For me this made 8 servings but you might like slightly bigger wedges and then it could also be 6 servings for some people.I don’t mean to brag but this came out a bunch of times better than that other one.
Ingredients for around 8 servings
1 cup flour – crust
4 oz. unsalted butter – room temperature – crust
1/4 teaspoon sea salt – crust
1/4 teaspoon baking powder – crust
1/4 cup cream cheese – crust
1 Tablespoon sesame seeds – crust
1 teaspoon poppy seeds – crust
1/4 teaspoon fennel seeds – crust
neutral non stick spray
5 oz Swiss cheese – grated – filling
5 oz Greek feta – crumbled – filling
1 oz green olives stuffed with pimentos – chopped – filling
1/2 cup scallions – sliced thin – filling
1/2 cup heavy cream – filling
1 cup Greek yogurt – filling
4 eggs – lightly beaten – filling
8 oz spinach – chopped – filling
1 potato – skin removed – sliced very thin on a mandolin – filling
1/4 teaspoon sea salt – filling
1/2 teaspoon ground black pepper – filling
1 garlic clove – ground to paste – filling
1/2 teaspoon dried thyme (if you have fresh thyme that would be better) – filling
Directions
Set oven to 350F degrees and spray your 9 inch springform pan with non stick spray.
Make the crust.
In a large mixing bowl mix together the flour, butter, sea salt, baking powder, cream cheese, sesame, poppy and fennel seeds together. Pat this mixture into your springform pan as thin as you can.
This goes in the oven for ten minutes on the middle rack. Take it out after 10 minutes. Don’t worry if it’s not completely done.
TURN UP OVEN TO 425F Degrees.
Mix up the filling.
In a large mixing bowl combine the cheeses, olives, scallions, heavy cream, yogurt, eggs, spinach, potato, salt, pepper, garlic, and thyme. Mix well. Get it in an even layer on top of your crust.
Cover pan loose with foil.
Bake on middle rack for one hour at 425F.
After one hour turn the heat down to 350F and bake another hour.
Let it sit out on the counter till it hits room temperature. Then you can refrigerate it.
Decide on how big you want your wedges. Mine reheated in a covered pan at 350F and took 30 minutes.
