Golden Potato Wedges Recipes

SEASONED YUKON GOLD WEDGES

Steps:

• In a large bowl, toss potatoes with oil. Combine the remaining ingredients; sprinkle over potatoes and toss to coat.
• Arrange potatoes in a single layer pan coated with non-stick cooking spray. Bake, uncovered, at 425* for 40-45 min or until tender, stirring once.

GOLDEN POTATO WEDGES

Steps:

• Preheat oven to 425°F and oil a large shallow baking pan large enough to hold potatoes in one layer. Peel potatoes and cut each lengthwise into 6 wedges. Toss potatoes with oil and salt and pepper to taste. Roast potatoes in lower third of oven until undersides are golden, about 40 minutes. Turn potatoes over and continue roasting until undersides are golden and potatoes are tender, about 20 minutes more.

GOLDEN POTATO WEDGES

Steps:

• Peel potatoes.
• Cut in half lengthwise.
• Cut each half into 4 long wedges.
• Dip wedges in melted butter.
• Roll in bread crumbs.
• Place on a greased pan.
• Bake 35 minutes at 400 degrees Fahrenheit or until golden brown.

OVEN BAKED GOLDEN POTATO WEDGES

Steps:

• Preheat the oven to 425°.
• 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, and thyme.
• 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 35 to 40 minutes, turning to the other cut side after 20 minutes.
• Bake until they are lightly browned, crisp outside, and tender inside.
• Sprinkle with additional salt, if desired.