Oven Fried Potato Wedges Recipes

OVEN-FRIED POTATO WEDGES

Steps:

• Preheat oven to 475.
• Cut each potato (washed and unpeeled) in half lengthwise and then cut each half into 3 long wedges, making 6 wedges per potato.
• In a small bowl, mix together the salt, chili powder, coriander, pepper and chives. Set aside.
• In a large bowl whisk together the olive oil and sour cream. Add the potatoes and toss to coat well. Sprinkle in the spices mixture and then toss again, coating potatoes evenly.
• Place potatoes skin side down on a lightly pan-sprayed baking sheet.
• Bake in the oven for 25min or until lightly browned.

OVEN-FRIED POTATO WEDGES

Steps:

• Heat oven to 425 degrees.
• Mix salt, sugar, paprika, mustard and garlic powder.
• Gently scrub potatoes, but do not peel.
• Cut each potato lengthwise in half; cut each half lengthwise into 4 wedges.
• Place potato wedges, skin sides down, in ungreased rectangular pan, 13x9x2".
• Spray potatoes with cooking spray until lightly coated.
• Sprinkle with salt mixture.
• Bake uncovered 25-30 minutes or until potatoes are tender when pierced with fork.
• (Baking times will vary depending on the size and type of the potato used.).

OVEN FRESH SEASONED POTATO WEDGES

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.

OVEN-FRIED POTATO WEDGES

Steps:

• Heat oven to 425°. Mix salt, sugar, paprika, mustard and garlic powder.
• Gently scrub potatoes, but do not peel. Cut each potato lengthwise in half; cut each half lengthwise into 4 wedges. Place potato wedges, skin sides down, in ungreased rectangular pan, 13x9x2 inches.
• Spray potatoes with cooking spray until lightly coated. Sprinkle with salt mixture. Bake uncovered 25 to 30 minutes or until potatoes are tender when pierced with fork. (Baking time will vary depending on the size and type of the potato used.)

BAKED POTATO WEDGES

Steps:

• Preheat the oven to 400 degrees F.
• 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, garlic, and rosemary. With clean hands, 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 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve.

OVEN-FRIED POTATO WEDGES

Steps:

• Preheat the oven to 375 °F.
• Wash the potatoes and cut into thick wedges. Each potato should yield six wedges. Mix the mayonnaise with the hot sauce, onion salt, House Seasoning and pepper. Coat the potato wedges with the mayonnaise mixture and roll them in the dressing mix. Add black pepper. Place in a greased baking dish and bake for 45-50 minutes, or until the potatoes are tender. Serve with your favorite dip.

FRIED POTATO WEDGES

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Slice potatoes into 16 wedges.
• Combine flour, chili powder, chicken bouillon, paprika, black pepper, and cayenne in a 1-gallon resealable plastic bag.
• Dip potato wedges in milk, then shake them in the flour mixture. Fry in the hot oil until golden brown, 5 to 6 minutes per batch. Let drain on paper towels.

OVEN-ROASTED POTATO WEDGES

Steps:

• Cut potatoes lengthwise into wedges; place in a greased 13-in. x 9-in. baking pan. Drizzle with oil. Sprinkle with onion, garlic, rosemary, salt if desired and pepper; stir to coat. Bake, uncovered, at 400° for 45-50 minutes or until tender, turning once.

BAKED POTATO WEDGES

Steps:

• Preheat over to 350°. Melt butter in a 13-in. x 9-in. baking pan. Combine the next six ingredients in a large plastic bag; set aside. Rinse potatoes under cold water; drain well. Place half of the potatoes in the bag; shake well to coat. Place in a single layer in baking pan. Repeat with remaining potatoes. Bake, uncovered, at 350° for 50-60 minutes or until tender, turning once after 30 minutes.