The Best Potato Wedges On Here 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

POTATO WEDGES



Potato Wedges image

These spuds are sure to root up fun at your "spooky" affair (and during daily meals!). Judy, one of Crafting Traditions' kitchen experts, came up with the wedges to flavor a family Halloween gathering. When they won rave reviews, she decide to share them here so you can try them, too.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6-8 servings.

Number Of Ingredients 7

2 tablespoons vegetable oil
1/4 cup Italian-seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon garlic salt
4 medium unpeeled potatoes (about 1-1/2 pounds)

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.

Nutrition Facts :

OVEN FRESH SEASONED POTATO WEDGES



Oven Fresh Seasoned Potato Wedges image

Family favorite french fries that go great with hotdogs or burgers.

Provided by Heather Sweet

Categories     Side Dish     Potato Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 7

¼ cup grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon salt
2 russet potatoes, scrubbed and cut into eighths

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.

Nutrition Facts : Calories 137.9 calories, Carbohydrate 19.8 g, Cholesterol 4.4 mg, Fat 4.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 1.4 g, Sodium 228.8 mg, Sugar 1.2 g

POTATO WEDGES RECIPE BY TASTY



Potato Wedges Recipe by Tasty image

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

3 large russet potatoes
⅓ cup olive oil
1 teaspoon salt
½ teaspoon pepper
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon paprika
½ cup vegetarian parmesan cheese

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

THE BEST POTATO WEDGES ON HERE



The Best Potato Wedges on Here image

I couldn't find a recipe with all these ingredients in it, so I made my own and posted it! They were so yummy!! ^_^

Provided by wannabe TOP chef

Categories     Lunch/Snacks

Time 1h10m

Yield 24 wedges, 4 serving(s)

Number Of Ingredients 10

4 potatoes
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon garlic powder
2 teaspoons onion powder
1/2 teaspoon paprika
1/2 teaspoon dried rosemary
1 teaspoon dried thyme
1 tablespoon grated parmesan cheese
olive oil

Steps:

  • Cut each potato in half, and each half in 3 and set aside.
  • In a bowl mix all the ingredients together (except for the oil) to make your seasoning mix.
  • Next lay the potatoes on a baking sheet and sprinkle with seasoning mixture on both sides.
  • Place potatoes skin side down on a baking sheet and drizzle with olive oil.
  • Bake at 400°F for 40 minutes and then at 450°F until desired crispiness.
  • Serve as a snack or appetizer or even with eggs for breakfast. Part of any dinner or lunch from fried/baked chicken to even steak!

Nutrition Facts : Calories 184.5, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.1, Sodium 616.1, Carbohydrate 40.6, Fiber 5.5, Sugar 1.9, Protein 5.4

POTATO WEDGES



Potato wedges image

Serve these simple potato wedges with soured cream to dip into as a snack, or enjoy as a side dish alongside chilli con carne, burgers or salads

Provided by Esther Clark

Categories     Side dish

Time 50m

Yield Serves 4-6

Number Of Ingredients 2

3 large baking potatoes (around 1kg)
1 tbsp olive oil

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.

Nutrition Facts : Calories 200 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 1.23 milligram of sodium

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