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Crispy Potato Wedges and Pecan-Crusted Chicken


A positively delicious dinner that’s ready in just about an hour.


Prepare the Potato Wedges

1. Line two baking sheets with Gefen Parchment Paper. Spray parchment paper with cooking spray.
2. Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
3. Wash and dry potatoes and slice into one-inch (two-centimeter) wedges. Toss with olive oil, kosher salt, and pepper. Place potato wedges in a single layer on one baking sheet. Cover with foil and bake for 20 minutes on the center rack of your oven.
4. Remove foil and bake an additional 20 minutes. Turn potatoes over and roast an additional 15 minutes.

Prepare the Chicken

1. While the potatoes are roasting, measure pecan halves into a medium-sized ziplock bag. Using a can or a meat pounder, chop the pecans finely and transfer to a medium-sized bowl. Combine with potato starch and salt and stir well.
2. Brush each chicken cutlet with maple syrup and coat completely with nut mixture. Place coated cutlets on the second baking sheet. Bake, uncovered, on the lower rack of your oven for 20 minutes.


A great way to cut down on preparation time (and enjoy longer Chol Hamoed outings) is to prepare the chicken and freeze raw. Defrost and bake.


Photography: Moishe Wulliger

Food Styling: Renee Muller