SEASONED YUKON GOLD WEDGES
"These zesty potatoes are a snap to make. My two boys and husband just love them. They're good with roast or chops, but can also be served as an appetizer with a dip." -Jane Lynch of Scarborough, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, toss potatoes with oil. Combine the remaining ingredients; sprinkle over potatoes and toss to coat. , Arrange potatoes in a single layer in a 15x10x1-in. baking pan coated with cooking spray. , Bake, uncovered, at 425° for 40-45 minutes or until tender, stirring once.
Nutrition Facts : Calories 121 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 339mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED YUKON POTATOES WITH ROSEMARY
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F.
- Toss the potatoes, garlic, and rosemary with the oil, salt and pepper on a baking sheet. Arrange potatoes cut side down and roast until fork tender, 20 to 25 minutes. Serve hot.
Nutrition Facts : Calories 224 calorie, Fat 11 grams, SaturatedFat 2 grams, Carbohydrate 30 grams, Fiber 3 grams, Protein 13 grams
SEASONED BAKED POTATO WEDGES
Recipe video above. Crunchy wedges seasoned so they taste like the wedges you can get from the freezer section at the supermarket! I found that the trick to make crunchy wedges is to use the right amount of oil. Too much results in soggy wedges and the seasoning comes off!
Provided by Nagi | RecipeTin Eats
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 220°C/430°F (200°C/390°F fan/convection)
- Mix the Seasoning ingredients.
- Cut the potatoes in half lengthwise, then cut each half into 4 "wedges" (so you get 8 pieces from each potato). If your potato is small/medium, just cut into 6 wedges.
- Place potatoes in a large bowl, drizzle over oil and seasoning. Toss with hands.
- Spread out on tray, ensuring cut side lies flat on the tray.
- Bake for 35 to 45 minutes, turning once, or until dark golden brown and crispy.
- Serve immediately!
- Dipping sauces: Classic Aussie way is with sour cream and sweet chilli sauce. Otherwise, try tomato sauce/ketchup, BBQ sauce, yogurt, ranch, aoli.
Nutrition Facts : ServingSize 242 g, Calories 253 kcal, Carbohydrate 37 g, Protein 4.1 g, Fat 10.8 g, SaturatedFat 1.6 g, Sodium 886 mg, Fiber 5.9 g, Sugar 3 g
MOROCCAN SEASONED WEDGES
Make and share this Moroccan Seasoned Wedges recipe from Food.com.
Provided by djmastermum
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- preheat oven to 200°C.
- place all ingredients in a bowl.
- toss to coat.
- line tray with baking paper.
- bake until golden and crisp.
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!
Nutrition Facts : Calories 310 kcal, Carbohydrate 42 g, Protein 4.8 g, Fat 9 g, SaturatedFat 1.2 g, Sodium 28 mg, Fiber 4.9 g, Sugar 0.8 g, ServingSize 1 serving
SEASONED YUKON GOLD WEDGES
Make and share this Seasoned Yukon Gold Wedges recipe from Food.com.
Provided by Burgundy Damsel
Categories Potato
Time 55m
Yield 6 , 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, toss potatoes with oil. Combine the remaining ingredients; sprinkle over potatoes and toss to coat.
- Arrange potatoes in a single layer pan coated with non-stick cooking spray. Bake, uncovered, at 425* for 40-45 min or until tender, stirring once.
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- Preheat oven to 450 degrees (F). Line a large baking sheet with tinfoil (shiny side up). Place a baking rack onto prepared baking sheet and set aside.
- Place the potato wedges into a large bowl, then add in the olive oil, garlic powder, salt, seasoning, and black pepper. Mix well, making sure each wedge is coated with oil and spices.
- Arrange the potato wedges in a single layer on the prepared baking sheet. Bake for 30 minutes, then turn on the broiler and bake for another 4-5 minutes, or until they're well browned and crispy. Keep an eye here - it's easy to burn when the broiler is on!
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- Cut Yukon golds into wedges - cut in half, then into 4 wedges. Each potato should yield 8 pieces.
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- Place in medium sized bowl. Sprinkle with herbs, salt, pepper, garlic, and onion powder. Optional: Pour 1 tablespoon of olive oil over the potatoes. Using your hands toss the potatoes together to mix the herbs and spices.
- Spread wedges evenly inside the air fryer. Don't over crowd. If you have a small air fryer you'll need to cook in batches.
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Ratings 48Calories 220 per servingCategory Side Dishes-Potatoes
- Preheat oven to 425 degrees. Place the rack in the middle of your oven. Line a 13 x 18-inch rimmed baking sheet with non-stick aluminum foil. Set aside.
- Combine garlic powder, onion powder, Cajun seasoning, seasoned salt and black pepper in a small bowl.
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Ratings 125Calories 165 per servingCategory Side Dishes
- Cut the potatoes in half lengthwise. Place each half flat-side down and cut each half lengthwise again. For larger potatoes, cut each wedge in half again (lengthwise) giving you a total of eight wedges.
- Add the wedges to a large mixing bowl. Spray with low-fat cooking spray (or If using olive oil, drizzle with about two tablespoons olive oil) then toss everything together to coat. Season well with salt and pepper.
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- Completely dry the potatoes and place in a dry bowl. Drizzle olive oil over the top and add the spices tossing to combine.
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- Place an oven-safe wire rack over a sheet pan. (Note: You can also bake the potatoes directly on the sheet pan, but baking them on a wire rack allows air to circulate and will keep them the most crisp as they bake.)
- Transfer potato wedges to a bowl and toss with oil. Add seasoning mix and cheese (if using). (Note: If you are using a homemade Ranch Seasoning that doesn’t already have salt added, add 1 tsp Salt and ¼ tsp Black Pepper.)
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- Preheat the oven to 425 degrees F. Adjust the rack to the top position. Place a large sheet pan in the oven to preheat.
- Add the potatoes to a large pot and fill with water to cover. Add enough salt to the water to actually make it taste like the sea (like you do with pasta). Bring to a boil and allow the potatoes to boil for 6 to 8 minutes; just until they begin to tenderize. Drain them (keep them in the pot) and drizzle with a nice coating of olive oil, enough to coat all of them (around ¼ cup is usually great). Season well with about 1 TBSP crunchy sea salt (see NOTE) and, if desired, the poultry seasoning and garlic powder. Toss to mix well.
- Remove the hot sheet pan from the oven and spread the potatoes out in a single layer on the pan. Roast for about 20 to 25 minutes, or until golden brown and tender. Turn and return to the oven to finish roasting, about 5 to 10 minutes more until golden brown and fully tender in the centers.
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