Shake Then Bake 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.

FRIED POTATO WEDGES

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Slice potatoes into 16 wedges.
• Combine flour, chili powder, chicken bouillon, paprika, black pepper, and cayenne in a 1-gallon resealable plastic bag.
• Dip potato wedges in milk, then shake them in the flour mixture. Fry in the hot oil until golden brown, 5 to 6 minutes per batch. Let drain on paper towels.

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.

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.

SHAKE THEN BAKE POTATO WEDGES

Steps:

• In a resealable plastic bag, combine the paprika, parsley, onion salt and pepper. Spritz potato wedges with butter-flavored spray; place in the bag, a few at a time, and shake to coat. Arrange in a single layer on an ungreased baking sheet. Bake at 450° for 25-30 minutes or until tender.

SHAKE AND BAKE POTATOES

Steps:

• Mix the spices in a plastic bag, add the oil.
• Place the potatoes in the bag and shake to coat.
• Spray an aluminum foil covered baking sheet with "Pam".
• Place potatoes on baking sheet.
• Bake in a preheated 350°F oven for one hour.

CRISPY BAKED POTATO WEDGES

Steps:

• Preheat oven to 450 degrees F.
• Place the potato wedges in a saucepan with 2 quarts of cold salted water. Bring to a boil and then reduce to a simmer for approximately 5 minutes, or until a knife pierces through easily. Drain. In a large bowl, toss the wedges with olive oil. Place the BBQ spice and salt in a shallow dish and roll the wedges in it. Place the wedges on a sheet pan in single layer and roast for 15 to 20 minutes until crispy.

CRUNCHY POTATO WEDGES

Steps:

• Note: If you don't have buttermilk, substitute 1 cup milk mixed with 1 tablespoon lemon juice. Let the mixture sit 15 minutes before using.
• Combine salt, pepper, onion and garlic powders, cayenne and oregano in a small bowl.
• Toss potato wedges with 4 teaspoons spice mixture and 1/4 cup oil in large microwave-safe bowl.
• Cover bowl tightly with plastic wrap.
• Microwave on high until potatoes are al-dent tender but not falling apart, about 7 to 9 minutes, shaking bowl (without removing plastic)to re-distribute potatoes halfway through cooking.
• Slowly remove plastic wrap from bowl (be careful of steam) and drain potatoes.
• Arrange potatoes on rimmed baking sheet and cool until potatoes firm up, about 10 minutes.
• (Potatoes can be held at this juncture, at room temperature for up to 2 hours.).
• Heat remaining 3 quarts of oil to 340 degrees in deep fryer or Dutch oven.
• Meanwhile, combine flour and cornstarch in medium bowl.
• Whisk buttermilk and baking soda in large bowl.
• Working in two batches, dredge potato wedges in flour mixture, shaking off excess.
• Dip in buttermilk mixture, allowing excess to drip back into bowl, then coat again in flour mixture.
• Shake off excess and place on wire rack.
• (Potatoes can be coated up to 1/2 hour in advance.).
• When oil reaches 340 degrees, add half the coated wedges and fry until deep golden brown, 4 to 6 minutes.
• Transfer wedges to large bowl and toss with 1 teaspoon spice mixture.
• Drain wedges on baking sheet lined with paper towels.
• Return oil to 340 degrees and repeat with second batch of wedges.
• Serve with extra seasoning on the side, and one of my creamy dipping sauces.