Best Potato Wedges Food

POTATO WEDGES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Bring a large pan of lightly salted water to the boil. Cut the potatoes into chunky wedges, then boil in the water for 7 mins. Drain and leave to steam dry for 5 mins.
• Spread the wedges out on a large baking sheet or two smaller ones. Toss with the oil and 1 tsp salt (preferably sea salt) and spread out so that they aren't overlapping. Roast for 30 mins, turning halfway until golden and crisp.

BAKED POTATO WEDGES

Steps:

• Preheat the oven to 400 degrees F.
• Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down.
• Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve.

THE BEST POTATO WEDGES ON HERE

Steps:

• Cut each potato in half, and each half in 3 and set aside.
• In a bowl mix all the ingredients together (except for the oil) to make your seasoning mix.
• Next lay the potatoes on a baking sheet and sprinkle with seasoning mixture on both sides.
• Place potatoes skin side down on a baking sheet and drizzle with olive oil.
• Bake at 400°F for 40 minutes and then at 450°F until desired crispiness.
• Serve as a snack or appetizer or even with eggs for breakfast. Part of any dinner or lunch from fried/baked chicken to even steak!

OVEN FRESH SEASONED POTATO WEDGES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place Parmesan cheese, olive oil, onion powder, garlic powder, pepper, salt, and potatoes into a resealable plastic bag. Seal the bag, then shake to coat the potatoes with the seasoning. Spread the potatoes over a baking sheet.
• Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.

RIDICULOUSLY EASY OVEN POTATO WEDGES

Steps:

• Preheat oven to 375 degrees F.
• Dice, cube or chop the peeled potatoes into whatever shape you feel like making them.
• Rinse then thoroughly in cold water, drain well and transfer to a large bowl.
• Add oil and toss the potatoes around so they are evenly coated.
• Add all of the spices and the cheese and toss so they are evenly coated.
• Place on a baking pan in one layer (preferably lined) and bake for around 30-40 minutes, depending on person preference of potato texture.
• Suggestions! It's really really handy to line the pan before you bake them, or else you will have a sticky baked on mess on your pans that takes an awful lot of elbow grease to get rid of. You could add lemon juice to the potatoes to give them an extra fresh taste.

POTATO WEDGES

Steps:

• Spread oil in a 13-in. x 9-in. baking pan. Combine the next five ingredients in a large plastic bag. Cut each potato lengthwise into eight wedges. Place half of the potatoes in the bag; shake well to coat. Place in a single layer in pan. Repeat with remaining potatoes. , Bake, uncovered, at 350° for 40-45 minutes or until tender, turning once after 25 minutes.

POTATO WEDGES

Steps:

• To prepare and cook your potato wedges: Preheat your oven to 200˚C/400˚F/gas 6. Put a large pan of salted water on to boil.
• Scrub the potatoes clean and get rid of any gnarly bits. Cut the potatoes into chunky wedges. Add to the pan of boiling water and parboil for 8 minutes. Drain in a colander and leave to steam dry for a couple of minutes.
• Transfer to a roasting tray and add a good lug of olive oil and a pinch of salt and pepper. Toss together so all the wedges are coated in the oil then spread out in one layer. Cook in the hot oven for 30 minutes until golden, crisp and cooked through. Delicious served with steak or chicken.

POTATO WEDGES RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Thoroughly wash potatoes, cut in half, and slice into wedges.
• Toss wedges in olive oil and seasonings.
• Place on a baking sheet, skin side down.
• Bake 40-50 minutes.
• Enjoy!

OVEN ROASTED SEASONED POTATO WEDGES

Steps:

• Preheat oven to 400°F. Cut your potatoes in half, then cut each half into thirds. Each potato should give you 6 wedges! If you have larger potatoes, cut each half into quarters.
• If you have parchment paper, lay some down on your baking sheet first.Place wedges on your baking sheet and drizzle with the olive oil, oregano, garlic powder and onion powder. Toss to evenly coat. You want your wedges generously coated in olive oil or the spices will burn. If you need to add more do so. Next, it is very important that you do these two things:1. Make sure your wedges are NOT touching each other! (use two sheets if you need or bake it two parts.)2. Make sure you lay your wedges cut side DOWN. (Not peel side down like a boat.)
• Place your sheet pan on the lower third of your oven (bottom rack) for about 12-15 minutes or until the bottom of your wedges are nicely browned.
• Move pan to one of your TOP racks and turn broiler to high. (Baking sheet should be about 6" from your broiler!) Leave for another 5-10 minutes or until golden brown on top. Keep an eye on your wedges, they will burn if you forget about them.Important* If your wedges are not fork tender at this point, turn oven to 350° F and leave them on the middle rack until they are fork tender.
• When ready, take your wedges out and immediately season to taste with a little more salt, freshly cracked black pepper and parsley. Serve hot!Tip* Don't be afraid to add salt! Potatoes crave salt!

BEST POTATO WEDGES RECIPE

Steps:

• Preheat oven to 450 degrees. Line a large, rimmed baking sheet with parchment. (See note)
• Cut the potatoes into about 8 wedges (They should be less than 1/2 inch thick on the wide edge, if your potatoes are larger, cut any larger wedges in half again). Pat the potato wedges dry with paper towels to absorb excess starch. (see note)
• In a large bowl, combine potato wedges and oil, toss to coat.
• Stir together salt, paprika, garlic power, onion powder, and pepper. Sprinkle over potato wedges and toss to coat.
• Transfer potato wedges to your prepared baking sheet, arranging them in a single layer so they aren't overlapping, and doing your best to have them not touching (it's fine if some of them are).
• Bake for 15 minutes. Remove from oven, turn over the potato wedges with fork or tongs. Return to oven for 15 minutes. While potatoes are baking, stir together mayo and bbq sauce. Potatoes should be appear browned and crispy on the edges and be fork-tender. Serve with dipping sauce.

CRISPY POTATO WEDGES

Steps:

• Preheat oven to 210 degrees celsius (fan-forced).
• Peel the kipfler potatoes and slice them down the middle.
• Place the kipfler potatoes in a saucepan and cover with water. Bring to the boil for 10 minutes or until just tender (but not soft).
• Drain the potatoes and place them back into the saucepan. Shake the saucepan over low heat to remove any excess liquid.
• Meanwhile, place the butter and olive oil into a large baking tray and cook in the oven for 5 minutes or until hot and melted.
• Place the potatoes into the baking tray and toss to coat with the oil/butter mixture.
• Cook for 15-20 minutes.
• Sprinkle with the lemon zest, paprika, salt and pepper and shake to coat.
• Place back into the oven for a further 20 minutes or until golden and crispy.
• Peel the kipfler potatoes and slice them down the middle.
• Soak the potatoes in a bowl of cold water for 20 minutes. Drain and pat dry with paper towel.
• Place the potatoes into a large bowl. Add the olive oil (do not use butter if following the air fryer method), paprika, lemon zest, salt and pepper. Toss until the potatoes are well coated in the seasonings and oil.
• Place into the air fryer basket (do not exceed the machines capacity - you may have to cook the potatoes in batches).
• Cook on 200 degrees celsius for 30 minutes, tossing every 10 minutes. After 30 minutes, check if the potatoes are extra crunchy, if not, cook for a further 10 minutes. The potato wedges should be crunchy on the outside and soft on the inside.

GRILL BASKET POTATO WEDGES

Steps:

• Prepare a grill for medium heat.
• Poke a few holes all over the potatoes and place them onto a microwave-safe plate. Microwave until they are just tender and a paring knife can easily be inserted but gets a bit stuck before hitting the middle, about 4 minutes. Let cool slightly, about 5 minutes.
• Cut each of the potatoes into 8 long wedges so that you have 16 total wedges and transfer to a large bowl. Add the vegetable oil, garlic salt, onion powder, paprika, 2 teaspoons kosher salt and a few grinds of pepper and toss with your hands so that the potatoes are evenly covered.
• Place an 11.5-inch-by-13.5-inch rectangular open grill basket onto the grill. Transfer the potatoes to the basket, making sure they are in an even layer and that a cut-side of each potato is touching the bottom. Cover the grill and cook, flipping the potatoes halfway through, until golden brown and can easily be cut with a fork, 20 to 25 minutes. Transfer to a serving platter and season with more kosher salt as desired. Serve with ketchup.

LOADED MEXICAN POTATO WEDGES

Steps:

• Preheat an oven to 200oc, add 1/2 tbsp olive oil to a baking tray and pop in the oven to heat for 5 minutes
• Chop your potatoes into wedges (see above for guidance), rinse the potatoes and then pat dry
• Add the wedges to the heated baking tray, toss in the oil and season with salt and pepper. Bake for 30 minutes in the oven until golden, turning half way through
• Prepare the salsa by mixing all of the ingredients in a bowl and set aside
• Prepare the guacamole by mashing the avocados with the other guacamole ingredients and set aside
• To make the black beans, add a tsp of oil to a heated frying pan and fry the garlic until starting to turn golden
• Add to the pan the rest of the black bean ingredients and mash with the back of the spoon to break down the beans. Fry for 5 - 8 minutes until it starts to come together and add 2 - 3 tbsp of water to loosen as needed (as you'll find the cooking process dries out the mixture)
• Layer the cooked potato wedges on a tray and top with spoonfuls of the guacamole, black beans and salsa before finally topping with spoonfuls of the vegan sour cream/yoghurt