The first recipe is the way the potatoes were prepared by Ryan Schenian and enjoyed in Chop & Brew – Episode 13: Brewing Aletoberfest. The second recipe he threw in as a lagniappe and they look soooo good. Thanks to Ryan for sharing!

Baked Garlic Potato Wedges
Serves four

2-6 Potatoes (I use Russets)
1 T. Olive Oil
Garlic Powder
Oregano
Black Pepper
Frank’s Red Hot (optional)

1.Preheat oven to 400F
2. Cut potatoes to your liking; like fries, wedges, or thinly down the middle.
3. Grease baking pan with olive oil (you can also make these potatoes faster if you cook in a frying pan).
4. Place potatoes on baking pan and roll them in olive oil until evenly coated.
5. Add garlic powder, oregano, black pepper, and (optional) Frank’s Red Hot to potatoes, and add to your liking.
6. Place potatoes in oven and occasionally flip them over so they do not stick to the pan and cook evenly.
7. Cooking times will vary dependent on ovens and how the potatoes are cut but usually they are ready in 25 minutes.

*If you want more garlic, oregano, black pepper, or Frank’s Red Hot flavor add more just before pulling the potatoes out of the oven.

Himmel und Erde Potatoes
Serves four
“Himmel und Erde” means Heaven and Earth.

1 1/2 to 2 pounds potatoes
1 1/2 to 2 pounds apples, peeled and diced
1 T. lemon juice
1 T. sugar
2 slices bacon, small diced
1 T. butter
1/3 cup warm milk
2 small onions
Pinch of nutmeg
Salt and black pepper

1. Peel and boil apples in salted water.
2. Simmer apples in lemon juice, sugar and about 2-3 T. water for 10 minutes.
3. Brown bacon lightly; add onions and cook them until transparent.
4. When potatoes are cooked, drain them; mash them with the apples with any juices, milk, butter, salt, pepper and nutmeg.
5. Add onions and bacon.