Recipe by Heather Sweet
"Family favorite french fries that go great with hotdogs or burgers."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
grated Parmesan cheese
ground black pepper
russet potatoes, scrubbed and cut into eighths
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.
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.
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.
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
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!
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!!!
there are really yummy. i also used sweet potatoes too!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Oven Fresh Seasoned Potato Wedges
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 44
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Learn how to make this creamy, cheesy casserole—a favorite all year long.
See how to make rich and creamy au gratin potatoes in four easy steps.
Roasted potatoes with less oil and lots of fresh herbs.