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
POTATO WEDGES
These chunky, peppery golden potato wedges are always a winner at parties and barbecues
Provided by Jamie Oliver
Categories Vegetables Recipes Vegetables Potato Vegetable sides
Time 45m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 157 calories, Fat 5.3 g fat, SaturatedFat 0.7 g saturated fat, Protein 3.2 g protein, Carbohydrate 25.8 g carbohydrate, Sugar 0.9 g sugar, Sodium 0.6 g salt, Fiber 2 g fibre
TWO-TONE POTATO WEDGES
Better than french fries, these tasty potatoes have just the right touch of garlic and Parmesan cheese. This is the only way my daughter will eat sweet potatoes, and she loves 'em!. -Marie Nicolau Schumacher, Larchmont, New York
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cut each potato and the sweet potato into eight wedges; place in a large resealable plastic bag. Add the oil, salt and pepper; seal bag and shake to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. , Bake, uncovered, at 425° for 20 minutes. Turn potatoes; sprinkle with cheese and garlic. Bake 20-25 minutes longer or until golden brown.
Nutrition Facts : Calories 151 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 176mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
RIDICULOUSLY EASY OVEN POTATO WEDGES
I was scrambling to make something to go with an "interestingly" spiced roast that my mum made, and came up with this combination of spices for potatoes You don't really need to cut the potatoes into wedges or any particlar shape, I never do. just make sure the lumps are around the same size
Provided by KatKatia
Categories Potato
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- Dice, cube or chop the peeled potatoes into whatever shape you feel like making them.
- Rinse then thoroughly in cold water, drain well and transfer to a large bowl.
- Add oil and toss the potatoes around so they are evenly coated.
- Add all of the spices and the cheese and toss so they are evenly coated.
- Place on a baking pan in one layer (preferably lined) and bake for around 30-40 minutes, depending on person preference of potato texture.
- Suggestions! It's really really handy to line the pan before you bake them, or else you will have a sticky baked on mess on your pans that takes an awful lot of elbow grease to get rid of. You could add lemon juice to the potatoes to give them an extra fresh taste.
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
TWO-TONE POTATO SALAD
Provided by Food Network
Time 41m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Peel the potatoes and cut into 3/4-inch dice. Place the baking potatoes in a large saucepan with 2 quarts cold, lightly salted water. Bring to a boil and cook for 4 minutes. Add the sweet potatoes and simmer until both types of potatoes are just tender, 4 to 6 minutes, 10 to 12 minutes in all. Drain the potatoes in a colander.
- Meanwhile, prepare the dressing. In a large salad bowl combine the mayonnaise and mustard and whisk until smooth. Whisk in the oil, vinegar, capers, green olives, and pepper. Stir in the drained potatoes while still hot and let cool.
- Stir in the celery, eggs, scallions, onion, and parsley. Correct the seasoning, adding salt or vinegar: the salad should be highly seasoned. Clean the edges of the bowl with a rubber spatula or a paper towel. Decorate the top of the salad with a black olive and parsley sprigs and serve at once.
AIR FRYER POTATO WEDGES
Steps:
- Wash 1 pound of russet potatoes and cut into wedges.
- Season with salt and pepper.
- Spray basket lightly with cooking oil.
- Place wedges in air fryer basket making sure not to crowd them so air can circulate. Spray tops of potato wedges lightly with cooking spray.
- Cook at 400 degrees F for 7 minutes and then flip over and cook for 7 minutes more.
Nutrition Facts : Calories 179 kcal, Carbohydrate 41 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 11 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
ROASTED POTATO WEDGES
Provided by Patrick and Gina Neely : Food Network
Time 35m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Place a rimmed sheet tray into the oven and preheat oven to 450 degrees F.
- Slice each potato into 6 wedges. Add the potato wedges to a pot of cold salted water. Bring to a boil, reduce heat, and simmer until the potatoes are barely tender, but a knife can be pushed through with just a slight resistance, about 6 minutes. Drain potatoes and add to a large mixing bowl. Drizzle potatoes with olive oil and toss with BBQ seasoning, salt, and pepper.
- Carefully remove the hot sheet tray from the oven and quickly add the seasoned potatoes to them. You want the pan to stay as hot as possible. This will help to crisp up the potatoes while they roast. Place the sheet pan back into the oven and roast until golden and crisp, 20 to 25 minutes, flipping 1/2 way through the cooking time.
- Remove from the oven and toss with fresh herbs.
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- 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.
BAKED POTATO WEDGES - EASY FINGER FOOD - ANTO'S KITCHEN
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- Pre-heat the oven to 375 degrees and grease the baking tray with oil or line with aluminum foil. Wash the potatoes thoroughly. Cut them into thick and lengthwise wedges.
- Add paprika, coriander powder, salt, olive oil, black pepper powder and mix well. Arrange the potato wedges on a prepared baking tray and bake for 30 minutes, turn the potato wedges to the other side after 15 minutes.
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Category Healthy Potluck Salad RecipesCalories 106 per servingTotal Time 4 hrs 25 mins
- Cook Yukon Gold and sweet potatoes, covered, in a large saucepan in enough boiling water to cover for 10 to 12 minutes or until just tender. Drain well; cool to room temperature.
- Meanwhile, combine mayonnaise, mustard, milk, thyme, and pepper in a large bowl. Add the potatoes, celery, and scallions. Toss to coat. Cover and chill at least 4 hours or up to 24 hours. Gently stir in bacon just before serving.
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5/5 Total Time 50 minsServings 10
- Put the blue potatoes in a medium saucepan and the Yukon Gold potatoes in a large saucepan and cover both with water. Bring to a boil and simmer the potatoes until just tender, about 15 minutes for the blues and 20 minutes for the Yukon Golds. Drain the potatoes and let cool to room temperature. Peel and cut into 1/2-inch dice.
- In a large bowl, whisk the mayonnaise with the lemon juice, relish, cocktail onions, salt, dill and pepper. Fold in the potatoes, celery, red onion and 1/2 cup of chives. Refrigerate the potato salad until cold.
- Spoon the potato salad onto a platter and garnish with chives and paprika. Serve cold or slightly chilled, with lemon wedges.
TWO-TONE POTATOES | BETTER HOMES & GARDENS
From bhg.com
Total Time 2 hrs 56 minsCalories 309 per serving
- Peel potatoes. Mash white and sweet potatoes in separate mixing bowls with electric mixer on low speed until smooth. Add 1 tablespoon margarine to each. Separate egg. Beat egg white and onion powder into white potatoes. Beat egg yolk and orange peel, if desired, into sweet potatoes. Season both mixtures with salt and pepper.
- Line a baking sheet with foil, if desired. Lightly coat pan or foil with cooking spray. Make eight 2-1/2- to 3-inch nests on foil, using about 1/4 cup of sweet-potato mixture. Spoon white potato mixture into pastry bag fitted with decorative tip. Pipe into center of nests. Loosely cover with plastic wrap; chill for 2 to 24 hours.
- To serve, melt remaining margarine; drizzle over potatoes. Bake, uncovered, in 500 degree F oven for 10 to 12 minutes or until golden. Let stand 1 to 2 minutes. Use a spatula to transfer potatoes to dinner plates. Makes 8 side-dish servings.
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