Garlic and Herb Potato Wedges

Garlic and Herb Potato Wedges
Ingredients:

• 4 medium russet potatoes, scrubbed and rinsed
• 3 tablespoons olive oil
• 4 cloves garlic, minced and mashed against the cutting board with the flat of a knife
• 1/2 teaspoon dried rosemary, crushed fine
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon salt

Instruction

Preheat oven to 425 degrees F.

Cut each potato in half lengthwise. Cut each half, lengthwise, into 4 equally sized wedges. Add the potato wedges to a large mixing bowl with the rest of the ingredients. Toss meticulously to coat the potatoes evenly.

Line a sheet pan with foil. Place the potato wedges, skin side down, on the foil. Be sure to space evenly, so they cook uniformly. Bake for 35 minutes, or until well browned, crusty edged, and tender. Serve immediately, sprinkled with more salt if desired. Enjoy it !
Baked-potato-wedges

Baked Potato Wedges

Baked Potato Wedges

Ingredients

• 4 large baking potatoes, unpeeled
• 4 tablespoons good olive oil
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 teaspoon minced fresh garlic
• 1 teaspoon minced fresh rosemary leaves

Instruction

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.

Potato wedges

Potato wedges
Oven-baked with their skins on

Ingredients

•     sea salt
•     freshly ground black pepper
•     600 g baking potatoes
•     olive oil

Instruction

To prepare and cook your potato wedges:
Preheat your oven to 200˚C/400˚F/gas 6. Put a large pan of salted water on to boil.

Scrub the potatoes clean and get rid of any gnarly bits. Cut the potatoes into chunky wedges. Add to the pan of boiling water and parboil for 8 minutes. Drain in a colander and leave to steam dry for a couple of minutes.

Transfer to a roasting tray and add a good lug of olive oil and a pinch of salt and pepper. Toss together so all the wedges are coated in the oil then spread out in one layer. Cook in the hot oven for 30 minutes until golden, crisp and cooked through. Delicious served with steak or chicken.

Easy Baked Potato Wedges
Ingredients :

• 4 large potatoes
• 1/4 cup cooking oil
• 1 tablespoon parmesan cheese
• 1 teaspoon salt
• 1 tablespoon paprika
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder

Potato Wedges Instructions

1.Wash potatoes, cut into wedges.
2.Place potatoes skin down in a baking dish.
3.Mix the next 6 ingredients together and brush onto potatoes.
4.Bake at 350 for 1 hour.

KFC Potato Wedges

KFC Potato Wedges
Ingredients :

• shortening (for frying)
• 5 baking potatoes, cut into wedges
• 1 cup milk
• 1 egg
• 1 cup flour
• 2 tablespoons salt
• 1 teaspoon pepper
• 1/2 teaspoon msg
• 1/4 teaspoon paprika
• 1 dash garlic powder

Potato Wedges Instructions:

1.Preheat shortening to 375°F.
2.Cut the potatoes into 16 to 18 equal size wedges.
3.Mix the egg and milk till well blended in a big bowl.
4.Mix the dry ingredients into a large bowl.
5.Put some potatoes in the milk and egg then into the flour mixture till well coated.
6.Fry in fryer for 3 minutes, remove from the oil and allow them to sit for one minute and then cook them again for 5 minutes or until cooked.
7.It may take up to 6 minutes.

BAKED POTATO WEDGES

BAKED POTATO WEDGES
Ingredients
• sea salt and freshly ground black pepper
• 600g baking potatoes
• olive oil


Preheat your oven to 200ºC/400ºF/gas 6
• Put a large pan of salted water on to boil
• Scrub the potatoes clean and get rid of any gnarly bits
• Cut the potatoes into chunky wedges
• Add to the pan of boiling water and parboil for 8 minutes
• Drain in a colander and leave to steam dry for a couple of minutes
• Transfer to a roasting tray and add a good lug of olive oil and a pinch of salt and pepper
• Toss together so all the wedges are coated in the oil then spread out in one layer
• Cook in the hot oven for 30 minutes until golden, crisp and cooked through
Delicious served with steak or chicken