Oven Fresh Seasoned Potato Wedges Recipe - Allrecipes.com
Oven Fresh Seasoned Potato Wedges Recipe
  • READY IN 35 mins

Oven Fresh Seasoned Potato Wedges

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. 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.
  3. Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 25 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 08, 2009

Great seasonings in this recipe. I rated 4 stars because I made some changes - we boiled the potato wedges for 7 minutes before seasoning them and putting them in the oven for about 15 minutes. This makes for a great texture. It's mashed potatoey goodness inside, with a crispy outside. You cannot ask for anything more...great texture and less bake time with the par-boil technique.

 
Most Helpful Critical Review
Apr 21, 2010

Loved the technique and the texture of the potatoes, so 3 stars. However, the garlic powder and onion powder ruins the taste for us. Those two ingredients appear in so many commercial products, which is why I believe people don't mind them, or actually develop a taste for them. I was raised a second-generation Italian, and we never even had ersatz ingredients like those in the house. When we wanted garlic or onion flavor, we used garlic or onions. As a consequence, I can't stomach the flavor of artificial stuff. Instead, rubbing the cut potatoes with a cut clove of garlic and a cut onion will give a far superior flavor. That said, it's brilliant to combine the oil, Parmesan, salt, pepper and any other spices you like in a bag and shaking the potatoes is a very neat, no-fuss way to dress them before roasting. We eliminated the garlic and onion powders, replacing them with finely chopped rosemary and basil from the garden. Boo-ya!!! Great flavor that will complement any roasted meat or poultry.

 
Jul 28, 2009

Pretty tasty. I used sea salt. I did cook them for a little longer, only because we like them a little crispier. I served these with my Zesty Ranch Dip. No leftovers. Next time, I'll double the recipe.

 
Aug 17, 2009

absolutely delish! i must have cut some pretty thick wedges because they took about 50 minutes to be crispy on the outside and soft on the inside, but the proportion of spices and cheese is perfect! strange how such simple ingredients create something so flavorful, but we really enjoyed this! thank you

 
Aug 04, 2009

I just mixed it all up on the cookie sheet - no need to use a plastic bag. Ohhh, make sure to spray the cookie sheet with Pam or something so they don't stick! Great recipe, very good very easy!

 
Jan 19, 2010

WOW!! These were by far the BEST potato wedges I've made!! I've tried several different recipes and never been thrilled, but this one was fantastic! I used about 8-10 petite red potatoes and cut them up into small thin pieces. I baked them on a foil lined baking sheet for 10 minutes, stirred them around and baked them for another 12. DELICIOUS!!!

 
Jul 30, 2009

there are really yummy. i also used sweet potatoes too!

 
Jan 25, 2011

These are really good. I took them out at 20 min,because they were going to get done before my chicken. I put them back in the oven and finished them off the last 15min with my chicken after I flipped them. Just a little longer than called for, but I wanted some crisp. Great wedges!

 

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Nutrition

  • Calories
  • 138 kcal
  • 7%
  • Carbohydrates
  • 19.8 g
  • 6%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 4.9 g
  • 8%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 229 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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