***Monku in Nevada’s Sour Cream Tops Potato Wedges

By CheeseDiva

Ingredients

• POTATOES
• 10 medium russet potatoes, unpeeled
• 1 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/2 tsp. dried thyme
• 1/2 c. melted butter
• SOUR CREAM SAUCE
• 2 tbsp. chopped green onion
• 1 tbsp. flour
• 1 tbsp. butter, melted
• 1/4 c. water
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 3/4 c. sour cream

Details

Adapted from myrecipes.com

Preparation

Step 1

Cut potatoes lengthwise into eighths.
2
Toss with salt and pepper.
3
Add thyme to melted butter.
4
In a large pyrex dish, put down half the potatoes. Coat with half the thyme butter. Repeat with second layer.
5
Bake in 350° oven for 1 hour, or until done.
6
Spread sauce over potatoes before serving.
1
Sauce:
2
Heat butter in a small saucepan. Stir in flour. Blend in water, salt and pepper.Stir over low heat until boiling point. Stir in sour cream until thickened, stirring constantly.
3
Spread over potatoes before serving.
4
Shortcut Sauce: Sour Cream mixed with Green Onions.