Recipe information
Yield
serves 6
Ingredients
3 large baking potatoes
1/2 cup mayonnaise
1/2 teaspoon Texas Pete Hot Sauce
1/4 teaspoon onion salt
1/4 teaspoon The Lady’s Seasoned Salt
1/8 teaspoon black pepper
2 cups Pepperidge Farm Cornbread Dressing Mix
Preparation
Preheat the oven to 375 degrees. Wash the potatoes and cut into thick wedges (each potato should yield six wedges). Mix the mayonnaise with the hot sauce, onion salt, Seasoned Salt, and pepper. Coat the potato wedges with the mayonnaise mixture and roll them in the dressing mix. Place in a greased baking dish and bake for 45 to 50 minutes, or until the potatoes are tender. Goes great with a good ol’ char-grilled hamburger.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
