Crispypotatowedges Recipes

THE BEST CRISPY POTATO WEDGES

Steps:

• Preheat oven to 400 F.
• Bring a pot with water to boil.
• Meanwhile, wash, peel and slice the potatoes in half and then cut each half into 4 wedges (or more depending on the size of your potatoes.
• Rinse the potatoes and add them to the boiling water. Parboil the potatoes. Time 5 minutes of cooking time and drain the potatoes from the hot water using a colander. Pour in to drain carefully so you don't break the potatoes.
• Transfer the potatoes back to a large dish or bowl and add in the seasonings and olive oil. Toss together the wedges to coat well.
• Line them on a sheet pan lined with parchment paper leaving some space between each piece. Sprinkle the parmesan cheese on the potatoes.
• Bake in the preheated oven for 30 minutes or until golden brown and crispy on the outside.
• Remove from the oven and let the potatoes cool down for a few minutes, then transfer to a serving dish. Garnish with some fresh chopped parsley or grated parmesan cheese.

POTATO WEDGES RECIPE BY TASTY

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!

POTATO WEDGES

Steps:

• Spread oil in a 13-in. x 9-in. baking pan. Combine the next five ingredients in a large plastic bag. Cut each potato lengthwise into eight wedges. Place half of the potatoes in the bag; shake well to coat. Place in a single layer in pan. Repeat with remaining potatoes. , Bake, uncovered, at 350° for 40-45 minutes or until tender, turning once after 25 minutes.

CRISPY GRILLED POTATO WEDGES

Steps:

• Cut each potato in half lengthwise. Place each half flesh-side down on the cutting board and cut each half lengthwise again to make 4 large wedges. Cut each wedge in half lengthwise again for a total of 8 wedges per potato.
• Bring a large pot of salted water to a boil. Add potato wedges and boil for about 10 minutes. Drain in a colander.
• Whisk olive oil, salt, pepper, onion powder, chili powder, and cumin together in a bowl until smooth. Add wedges and gently toss to coat.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill wedges for 4 minutes. Flip and grill for 4 minutes more.

POTATO WEDGES

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.

CRISPY POTATO WEDGES

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.

CRISPY POTATO WEDGES

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 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.

CRISPY POTATO WEDGES

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.

BAKED CRISPY POTATO WEDGES

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.