CRISPY BAKED POTATO WEDGES
Steps:
- Preheat oven to 425°F.
- Wash potatoes and cut in half lenghwise and then cut into wedges (depending on size, 8-10 wedges each).
- If time allows, soak potato wedges in cold water at least 30 minutes. Drain and dry very well with a kitchen towel or paper towels.
- Toss potatoes with remaining ingredients until well coated.
- Place potatoes, skin side down, on a large baking pan and bake until tender and browned, about 45-50 minutes.
Nutrition Facts : Calories 256 kcal, Carbohydrate 32 g, Protein 6 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 400 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CRISPY BAKED POTATO WEDGES
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 4
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
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
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
EASY LOW FAT OVEN ROASTED PEPPERED POTATO WEDGES
This is my Dad's recipe!!! Brilliant low fat & EASY roasted potato wedges with freshly ground black pepper and olive oil. I have also added garlic, lemon wedges, fresh thyme, fresh rosemary, cumin, chilli.......the list is endless! I have posted the basic recipe and it is obviously easy to add whatever you like, depending on the mood, season & type of meal you are serving. For example, rosemary is great with lamb dishes; thyme and oregano marries wonderfully with Italian & French cuisine; garlic and lemons are GREAT with roast chicken. The basic peppered recipe is still my favourite though - I use fleur de sel (local sea salt) in mine - but any coarse salt will be fine. I have given measurements for about 4 people......it is easily adapted up or down however!
Provided by French Tart
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pre-heat oven to 220 C or 450°F.
- Wash and scrub your potatoes well - no need to peel them!
- Cut them into chunky wedges.
- Place in a ziplock bag or plastic container and add the olive oil & black pepper.
- Do NOT add the salt now as it encourages water!
- Shake the container or bag well - making sure every potato wedge has been covered in oil.
- Place peppered potatoes in a large and sturdy oven proof roasting tin - shake around to ensure they are in a single layer, more or less!
- Sprinkle on the sea salt and any herbs & spices you may be using.
- Give another good twist of ground black pepper over the potato wedges and roast in the oven for about 45 - 60 minutes or until crispy and brown!
- Sprinkle over any fresh herbs, if you are using them for a garnish or just serve "au natural" as a vegetable accompaniment.
- I often serve these in paper cornets for a light lunch or supper time snack with vinegar & sometimes, very naughty I KNOW, mayonnaise!
Nutrition Facts : Calories 204.6, Fat 3.6, SaturatedFat 0.5, Sodium 13.7, Carbohydrate 39.7, Fiber 5, Sugar 1.8, Protein 4.6
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