Oven Roasted Dill Potato Wedges Food

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.

OVEN ROASTED DILL POTATO WEDGES

Steps:

• Preheat your oven to 425 degrees.
• In a large bowl combine potato wedges with dill, onion powder, salt, pepper and oil. Gently toss and coat your potatoes well. Place on large baking sheet (may need two). Make sure to have potatoes spread out enough for best cooking results.
• Bake in 425 degree oven for 25 - 30 minutes. At around 20 minutes, check your potatoes and gently turn or toss to brown up the other side. They are ready when they are browned and crisp on the outside.

DILL POTATO WEDGES

Steps:

• Wash potatoes well and boil until barely soft.
• Drain, and cut potatoes in wedges.
• Melt 1 stick of butter, in large frying pan (use only real butter) and saute garlic for about one minute.
• Add potatoes and the rest of the seasonings.
• Panfry the potatoes until they are lightly brown.

DILL POTATO WEDGES

Steps:

• In a large skillet, heat oil over medium heat. Add potato wedges; sprinkle with salt and pepper. Cook for 10-12 minutes or until tender and golden brown, stirring occasionally. Remove from the heat; sprinkle with cheese and dill.

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.