Reviewed: Nov. 11, 2009

This recipe was easy to make and tasted great, but there are two problems you should know about before baking. First, the stated bake time was a bit too long for me. I wouldn't go longer than 15 or 20 minutes per side; some of mine were burnt, and I even cut mine into larger pieces (8 wedges per potato) than the recipe recommends. Second, this recipe can leave behind a hard-to-clean mess on your pan if you aren't careful. I greased my pan (which is already non-stick) but perhaps not enough; I still can't get some of the potato-wedge marks off my pan. Next time I think I'll use lightly oiled parchment paper to avoid this problem, although oiled foil as others have tried may work as well. (Don't use waxed paper; it will burn in the oven.) Other than that, aside from cutting my wedges slightly larger (8 per potato, not 12), I added about 1/4 tsp paprika and 1/4 tsp onion powder for extra flavor. I also used olive oil instead of canola. All things considered, this recipe is easy to make and tastes great--just be sure to watch the bake time and potential cleanup issues.

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Robert M.

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Reviewed: Nov. 9, 2009

Great just as is!!

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Mountain Girl

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Reviewed: Nov. 5, 2009

Quick and easy side dish that was different from the norm.

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Cassandra

Cooking Level: Intermediate

Home Town: Front Royal, Virginia, USA

Living In: Yorktown, Virginia, USA

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Reviewed: Oct. 19, 2009

Loved these. They were cooked perfectly, nice and crispy on the outside and soft on the inside. I didn't measure out the seasonings, just sprinkled in until everything was well covered. Yummy will make these again. Way better than frozen wedges.

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amandak23k

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2009

these were very easy and healthy. i agree w/ the other reviewers who baked 15 mins each side then broiled for a few mins to crisp up. i added onion powder. they needed more salt. next time i will try adding cajun seasoning. served these w/ bierocks(german meat turnovers) and a sour cream/mayo/ horsey dipping sauce. these will be made regularly.

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 12, 2009

perfect quick easy cleanup because i lined with foil. i have a deep fryer and those fries are usually soggy and tasteless. i have already made these twice in a week theyre perfect. i dipped in ranch dressing yummy

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cat

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2009

Oh my gosh! These wedges were so good! Crispy as promised on the outside but so soft and melt-in-your-mouth on the inside. I couldn't stop eating them. I did broil my fries for the last few minutes because I wanted them a bit extra crispy. I will be making these very often! Thanks so much for sharing!

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2009

Yum, these were great. Will definitely make again. Now I don't have to spend $4 a bag for fries, I will buy my potatoes on sale and make them at home.

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teni

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Reviewed: Sep. 20, 2009

Great! My fiance is very picky about fries, but he loved these. I put them on broil for about 4 minutes to make them crispy. Delicious!

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spookyjen

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Reviewed: Sep. 5, 2009

O. My gawwd. I did it again. I put potatoes under wax paper to save on clean up on my pans. DON'T DO IT!!!!! Luckily they still turned out well. The directions about cutting the potatoes were very vague..12 slices?!? Mine ended up all different lenghs and thicknesses..I'll have to work on that. My baking time was also got srewed up. My dad was supposed to get home I thought at 3:30-45, but got home at 3:10. So I panicked and broiled them. Ahh well; again, they were a hit. ~~Also added paprika for color an hotness. THANKS!!! Look forward to perfecting my skills to those you see in restaurants/grocery stores [[jojos]].

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Kaley_Rae

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

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Reviewed: Sep. 2, 2009

Fantastic! These were SO GOOD. I used a bit more garlic powder and had to adjust the cooking time, but obviously the size and thickness of your wedges make a difference. Great flavor, super crispy on the outside, perfectly fluffy on the inside, and super easy to throw together. Thank you for the great recipe! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Aug. 23, 2009

These were great and very easy. You can get creative and use other herbs and spices to make a new flavor every time.

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Amy H

Cooking Level: Expert

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Reviewed: Aug. 9, 2009

These were awesome. I just thru olive oil,salt,pepper and garlic powder in a big ziploc and tossed them around after microwaving for a bit. also added cheese at the very end. Will try with other spices as well.

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Christal

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Aug. 6, 2009

I made it for two so I used 2 potatoes. I didn't measure the ingredients, just sprinkled them on each potatoes. I also added onion powder and rosemary. No need to turn them because they are standing on their skin side.

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NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

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Reviewed: Aug. 2, 2009

I only cooked for 40 minutes and used olive oil. They turned out yummy.

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Bobobwishes

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Reviewed: Aug. 1, 2009

very easy and soooo delicious!!!

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jordan

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Reviewed: Jul. 25, 2009

I added more garlic powder and some onion powder as well. Could have even used a bit more but was pleasantly surprised with flavor. I turned the broiler on for the last few minutes to crisp them up a bit more as well.

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klh_79

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Reviewed: Jul. 18, 2009

Excellent! I left out the pepper and added some paprika for color. I was also short on time so I cut them and halfway cooked them in the microwave before tossing them in the oil and cooking them in the oven which took about 15 minutes.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Jul. 9, 2009

Very good recipe! My husband and boys love these! I substituted salt for the salt and olive oil for canola oil. I will be making this alot!

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Charleen

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Reviewed: Jun. 21, 2009

So easy and so yummy. I only really followed this recipe for the oven temperature, as I made a few changes. I cut the potatoes into quarters and then sliced from there, so I got a large number of wedges out of each potato. I put my silicone baking sheets on two of my pans, placed the potatoes in one layer, brushed with olive oil, then sprinkled one pan with cajun seasonings and the other pan with salt and pepper. I baked for about 25 minutes, then flipped the potatoes, brushed on olive oil and sprinkled with the same seasonings and cooked another 20 minutes or so. Some of the thinner pieces were almost like potato chips as they got nice and crispy. Very good and so simple.

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