Crispy Gruyere Potato Wedges Recipes

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BEST POTATO WEDGES RECIPE



BEST Potato Wedges Recipe image

Super easy, crispy oven-baked BEST ever potato wedges with a savory-seasoned outside and fluffy inside, served with the most amazing two-ingredient sauce!

Provided by Tiffany

Categories     Appetizer     Side Dish

Time 40m

Number Of Ingredients 9

2 pounds red potatoes (about 6-8 potatoes)
2 tablespoons oil
1 teaspoon salt
1 teaspoon smoked paprika (may substitute regular paprika in a pinch)
1 teaspoon garlic powder
½ teaspoon onion powder
pinch black pepper
⅓ cup mayo (regular, or reduced fat)
⅓ cup bbq sauce (any favorite bbq sauce works)

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

HOMEMADE POTATO WEDGES



Homemade Potato Wedges image

Everyone loves perfectly seasoned and crispy fried potato wedges!

Provided by Stephanie Manley

Categories     Side Dish

Time 30m

Number Of Ingredients 9

1/2 cup all-purpose flour
1 teaspoon garlic salt
3/4 teaspoon pepper
1/4 teaspoon celery salt
1/4 teaspoon salt
4 russet potatoes (unpeeled but scrubbed)
1 egg (beaten)
vegetable oil for frying
ranch dressing, sour cream, or ketchup for serving

Steps:

  • Preheat oil to 375 degrees.
  • Mix flour and spices in a shallow dish.
  • Cut potatoes into 1/2-inch thick wedges.
  • Dip the potato wedges into the beaten egg, then into the flour mixture.
  • Deep fry in hot oil until golden brown, about 5 to 7 minutes.
  • Serve with ranch dressing, dipping sauce, ketchup, or sour cream.

Nutrition Facts : Calories 181 kcal, Carbohydrate 38 g, Protein 7 g, Sodium 894 mg, Fiber 5 g, ServingSize 1 serving

CRISPY POTATO WEDGES



Crispy Potato Wedges image

These make for a great side dish. They are spicy and crispy yet fluffy in the middle. They go with everything.

Provided by Tatiana

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h10m

Yield 6

Number Of Ingredients 8

2 tablespoons paprika
2 tablespoons olive oil
1 tablespoon garlic powder
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon ground black pepper
4 large potatoes, cut into wedges
1 cup bread crumbs

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix paprika, olive oil, garlic powder, chili powder, salt, and black pepper together in a bowl until marinade is smooth.
  • Place potatoes in a baking dish; add marinade and rub into potatoes. Sprinkle bread crumbs over potatoes and coat each wedge well.
  • Bake in the preheated oven for 30 minutes. Reduce heat to 355 degrees F (180 degrees C) and continue cooking until wedges are tender enough to puncture with a fork, about 30 minutes more.

Nutrition Facts : Calories 316.5 calories, Carbohydrate 59.2 g, Fat 6.2 g, Fiber 7.8 g, Protein 8.1 g, SaturatedFat 1 g, Sodium 548.9 mg, Sugar 3.7 g

CRISPY GRUYERE POTATO WEDGES



Crispy Gruyere Potato Wedges image

This recipe is from Epicurious. One of the very few I make as is written. It's great as a snack or a side.

Provided by Penny Stettinius

Categories     Potato

Time 45m

Yield 2 serving(s)

Number Of Ingredients 3

1 large russet potato, potato (baking, about 1/2 pound)
1 1/2 teaspoons olive oil
1/2 cup coarsely grated gruyere cheese (about 2 ounces)

Steps:

  • Peel potato and grate coarse.
  • Press potato between several thickness of paper towel to remove any excess moisture.
  • In an 8-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and add half grated potato, spreading and tamping down with a spatula. Reduce heat to moderate and sprinkle Gruyère over potato.
  • Spread remaining potato on top, tamping down with a spatula, and cook until golden brown and crisp, about 10 minutes on each side. Season potato with salt and pepper and cut into 6 wedges.

Nutrition Facts : Calories 283.4, Fat 12.3, SaturatedFat 5.6, Cholesterol 29.7, Sodium 101.9, Carbohydrate 32.3, Fiber 4.1, Sugar 1.5, Protein 11.8

CRISPY POTATO WEDGES WITH MUSTARD



Crispy Potato Wedges With Mustard image

This was a Super Bowl recipe that came from the NY Times, so it's suitable for a bunch of hungry guys:) Adapted from Waldy Malouf of the Beacon Restaurant. You can either microwave this in about 30 minutes or bake it in about 60 minutes. I microwaved and used my favorite brown mustard, Koskiusko. Outside was tasty and crispy and inside was nice and soft. Careful lest your smoke detector goes off. Makes a great snack/appetizer though!

Provided by Kumquat the Cats fr

Categories     Vegetable

Time 32m

Yield 8 serving(s)

Number Of Ingredients 6

4 large idaho potatoes
1/2 cup Dijon mustard (or your favorite brown)
2 tablespoons extra virgin olive oil
1 tablespoon fresh thyme (chopped) or 1 teaspoon dried thyme
1/2 teaspoon sea salt or 1/2 teaspoon kosher salt
1/4 teaspoon black pepper (freshly ground)

Steps:

  • Preheat oven to 400 degrees F. Pierce potatoes with a fork and bake them until almost cooked, about 30 to 40 minutes. (Alternatively, microwave them on high for 6 minutes, turning them halfway through.) Leave oven on.
  • In a large bowl, stir together mustard, olive oil, thyme, salt and pepper. When cool enough to handle, cut potatoes lengthwise into 4 wedges each. Toss wedges in mustard mixture until thoroughly coated.
  • Raise oven temperature to 500 degrees F. Lay potato wedges, with one cut side down, on a rimmed baking sheet and roast for 20 minutes, turning them onto the other cut side after 10 minutes. Transfer to a warmed platter and serve.

Nutrition Facts : Calories 182.7, Fat 4, SaturatedFat 0.5, Sodium 331.5, Carbohydrate 33.6, Fiber 4.6, Sugar 1.9, Protein 4.4

CRISPY POTATO WEDGES



Crispy Potato Wedges image

Make and share this Crispy Potato Wedges recipe from Food.com.

Provided by Will Bowden

Categories     Potato

Time 1h50m

Yield 1 batch

Number Of Ingredients 6

4 medium russet potatoes, cut into large wedges
1 tablespoon vegetable oil
1/4 teaspoon black pepper, freshly ground
1/8 teaspoon salt
2 garlic cloves, minced (optional)
reduced sodium ketchup, preferred (optional)

Steps:

  • Place potatoes in a large bowl; add cold water to cover and let stand 15 min minutes.
  • Preheat oven to 425.
  • Spray a nonstick baking sheet with vegetable cooking spray.
  • Set aside.
  • Drain potatoes in colander.
  • Spread on a double layer of paper towels.
  • Cover with a second layer of paper towels.
  • Press down on the towels to dry potatoes.
  • Transfer potatoes to a clean large bowl.
  • Sprinkle with oil, pepper, and salt; toss gently to combine. Arrange seasoned potatoes in a single layer on the prepared baking sheet.
  • Bake potatoes for 20 minutes.
  • Using a spatula, turn potatoes; sprinkle with garlic. Bake until golden, about 20 minutes, turning baking sheet after 10 minutes for even browning.
  • Serve immediately with ketchup on the side.
  • Add 1/2 teaspoon of paprika when tossing potatoes with spices.
  • Bake as previously directed.>.

CRISPY POTATO WEDGES



Crispy Potato Wedges image

Per request. This recipe has lots of do-ahead steps to make holiday cooking easier--can be prepared one day ahead, doing the final baking when oven is free or when turkey or roast is resting. Recipe source: Bon Appetit (November 2006)

Provided by ellie_

Categories     Potato

Time 2h

Yield 6 serving(s)

Number Of Ingredients 7

5 baking potatoes
1/4 cup butter
2 tablespoons fresh rosemary, chopped
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
1 1/2 cups panko breadcrumbs (Japanse bread crumbs)

Steps:

  • Cook potatoes in boiling water until tender (20-30 minutes). Drain and cool. (This can be done 1 day ahead chilling potatoes). Peel potatoes and cut each into 6 wedges.
  • Melt butter in a large skillet. Remove from heat. Stir in rosemary, paprika, salt and pepper.
  • Roll potato wedges in seasoned butter.
  • Place potato wedges on a cookie sheet.
  • Stir in 1 1/2 cups breadcrumbs (panko)in skillet (with butter), making sure crumbs are well coated with the butter.
  • Roll potatoes in buttered crumb mixture and then return potatoes to cookie sheet. (This can be done 1 day ahead--cover with plastic wrap and chill up to one day).
  • Preheat oven to 350-degrees F. Bake potatoes until crisp (45 minutes).

Nutrition Facts : Calories 276.7, Fat 9.3, SaturatedFat 5.2, Cholesterol 20.3, Sodium 644.8, Carbohydrate 43, Fiber 3.7, Sugar 2.7, Protein 6

BAKED CRISPY POTATO WEDGES



Baked Crispy Potato Wedges image

French-fry fans will fall for this easy oven-baked variety and never miss the fat. Try pairing the crispy potato wedges with everything from hot dogs and hamburgers to chicken strips and fish. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 4 servings.

Number Of Ingredients 5

4 medium baking potatoes (about 1-1/4 pounds)
1 tablespoon canola oil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cut each potato into 12 wedges; place in a large bowl. Add the remaining ingredients; toss to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. , Bake at 425° for 20 minutes. Turn; bake 25-30 minutes longer or until crisp.

Nutrition Facts : Calories 134 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 74mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

CRISPY POTATO WEDGES



Crispy Potato Wedges image

I believe this came from TOH a long time ago. I've been making these for several years now. My family likes them because they are thick. I like them because IF there are any leftovers...I like making hashbrowns with them the next morning. Yield is approximate.

Provided by Chef on the coast

Categories     Potato

Time 1h

Yield 32-36 potato wedges, 4-6 serving(s)

Number Of Ingredients 5

4 medium russet potatoes, cut into large wedges
1 tablespoon vegetable oil
1/4 teaspoon black pepper
1/8 teaspoon salt
1 dash garlic

Steps:

  • Place potatoes in large bowl. Cover with cold water. Let stand for 15 minutes.
  • Preheat oven to 425 degrees.
  • Spray baking sheet with vegetable cooking spray.
  • Drain potatoes in colander. Spread on a towel and pat dry.
  • Transfer potatoes to large bowl.
  • Sprinkle with rest of ingredients.
  • Toss gently to combine. Arrange seasoned potatoes in a single layer on baking sheet.
  • Bake potatoes for 20 minutes. Turn potatoes, cook 20 minutes longer.

Nutrition Facts : Calories 194.5, Fat 3.6, SaturatedFat 0.5, Sodium 85.5, Carbohydrate 37.3, Fiber 4.7, Sugar 1.7, Protein 4.3

CRISPY GRUYèRE POTATO WEDGES



Crispy Gruyère Potato Wedges image

Categories     Cheese     Dairy     Potato     Vegetable     Side     Vegetarian     Quick & Easy     Low Cal     Swiss Cheese     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 3

1 large russet (baking) potato (about 1/2 pound)
1 1/2 teaspoons olive oil
1/2 cup coarsely grated Gruyère cheese (about 2 ounces)

Steps:

  • Peel potato and grate coarse. Press potato between several thickness of paper towel to remove any excess moisture.
  • In an 8-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and add half grated potato, spreading and tamping down with a spatula. Reduce heat to moderate and sprinkle Gruyère over potato. Spread remaining potato on top, tamping down with a spatula, and cook until golden brown and crisp, about 10 minutes on each side. Season potato with salt and pepper and cut into 6 wedges.

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