Roasted Potato Wedges Food

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.

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

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.

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.

HERBY ROASTED POTATO WEDGES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large bowl, toss potato wedges with oil. Arrange in a single layer in a roasting pan.
• Bake in preheated oven for 50 minutes. Sprinkle with parsley, thyme, oregano, salt and pepper. Bake for 10 minutes, or until golden brown.

OVEN-ROASTED POTATO WEDGES

Steps:

• Cut potatoes lengthwise into wedges; place in a greased 13-in. x 9-in. baking pan. Drizzle with oil. Sprinkle with onion, garlic, rosemary, salt if desired and pepper; stir to coat. Bake, uncovered, at 400° for 45-50 minutes or until tender, turning once.

BAKED POTATO WEDGES

Steps:

• Preheat over to 350°. Melt butter in a 13-in. x 9-in. baking pan. Combine the next six ingredients in a large plastic bag; set aside. Rinse potatoes under cold water; drain well. Place half of the potatoes in the bag; shake well to coat. Place in a single layer in baking pan. Repeat with remaining potatoes. Bake, uncovered, at 350° for 50-60 minutes or until tender, turning once after 30 minutes.

ROASTED RED POTATO WEDGES

Steps:

• Boil potato wedges until tender.
• In 13 inch by 9 inch baking dish, add all ingredients, tossing to coat potatoes.
• Bake at 425 degrees for 20 to 25 minutes or until potatoes are lightly browned, turning potatoes half way through cooking time.

OLD BAY ROASTED POTATO WEDGES

Steps:

• Preheat oven to 450 degrees. Spray a baking sheet with nonstick cooking spray.

OVEN-BAKED POTATO WEDGES RECIPE

Steps:

• Place 1 oven rack in the top third of the oven. Preheat the oven to 425 F.
• Place the potato wedges on a rimmed baking sheet. Drizzle with oil and toss well until lightly coated. Arrange the potatoes in a single layer.
• Bake for 25 minutes or until the tops of the potatoes are golden. Remove the pan from the oven. Turn the potatoes over with a spatula. Return to oven and bake for 5 to 10 minutes more, or until golden and crisp. (Watch carefully, the potatoes may bake unevenly.)
• Remove the potatoes from the oven, toss with salt to taste, and serve right away.

ROASTED POTATO WEDGES

Steps:

• Preheat the oven to 475 degrees F.
• Toss the potato wedges with the olive oil, garlic powder, salt and pepper in a bowl. Lay the potatoes on a baking sheet and cook until golden brown on each side, flipping halfway through, about 12 minutes per side. When both sides are golden and the potatoes can be pierced easily with a fork, the taters are done.

ROASTED SWEET POTATO WEDGES

Steps:

• Preheat oven to convection roast at 200°C (400°F) or standard oven temperature of 220°C (425°F). Line a large baking sheet with parchment paper.
• Slice unpeeled sweet potatoes into wedges not more than 1-in. (2.5 cm) thick at widest part. In large bowl, combine sweet potatoes, olive oil, turmeric, cumin, smoked paprika, salt and pepper; toss to coat.
• Arrange wedges in a single layer, skin-side down, on prepared sheet. Roast 20 to 25 min., or until sweet potatoes are just tender and lightly caramelized. Transfer to serving platter or plates and garnish with chopped cilantro to serve.