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.
Nutrition Facts : Calories 262 kcal, Carbohydrate 31 g, Protein 3 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 5 mg, Sodium 658 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
POTATO WEDGES RECIPE BY TASTY
Here's what you need: large russet potatoes, olive oil, salt, pepper, garlic powder, dried oregano, paprika, vegetarian parmesan cheese
Provided by Hannah Williams
Categories Snacks
Yield 3 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 524 calories, Carbohydrate 59 grams, Fat 28 grams, Fiber 6 grams, Protein 11 grams, Sugar 2 grams
ROASTED PARMESAN POTATO WEDGES
From Stratford, Wisconsin, Linda Rock shares the secret to her tender oven-baked potato wedges. As savory as they are good for you, the potatoes have a mouthwatering cheese and herb coating that adds a pretty golden color...and just the right amount of flavor.-Linda Rock, Stratford, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cut each potato lengthwise in half. Cut each half into three wedges. In a large bowl, sprinkle potatoes with oil; toss to coat. Combine the remaining ingredients. Add to potatoes; toss to coat., Arrange potatoes in a single layer on a 15x10x1-in. baking pan coated with cooking spray. Sprinkle with any remaining coating. Bake until golden brown and tender, 45-55 minutes.
Nutrition Facts : Calories 179 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 387mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
POTATO WEDGES
Serve these simple potato wedges with soured cream to dip into as a snack, or enjoy as a side dish alongside chilli con carne, burgers or salads
Provided by Esther Clark
Categories Side dish
Time 50m
Yield Serves 4-6
Number Of Ingredients 2
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.
Nutrition Facts : Calories 200 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 1.23 milligram of sodium
OVEN FRESH SEASONED POTATO WEDGES
Family favorite french fries that go great with hotdogs or burgers.
Provided by Heather Sweet
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 137.9 calories, Carbohydrate 19.8 g, Cholesterol 4.4 mg, Fat 4.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 1.4 g, Sodium 228.8 mg, Sugar 1.2 g
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- Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
- Cut each potato in half lengthways, then in half lengthways again to make quarters, and then cut each half in half lengthways on the diagonal to make two wedges (you’ll end up with 8 wedges per potato; make sure they are about the same thickness and size).
- Place the sliced potatoes into a large bowl and cover them with hot water (I used hot water from the tap, but others have suggested that pipes can leach impurities into hot water, so it may be best to use cool tap water that has been heated on the stove). Let them soak for 10 minutes.
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- Cut each potato in half lengthways, then cut each half in half lengthways again, and then cut each half in half lengthways again until you have 8 wedges. (Make sure they are about the same thickness and size).
- In a small jug, combine the oil, garlic, onion powder, salt, paprika annd pepper. Pour the oil mixture over the potatoes and toss together to coat evenly.
- Arrange potato wedges in a single layer on a large baking tray, skin-sides-down. Sprinkle with half of the parmesan cheese and extra salt if needed.
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