The potato wedges were very good. I used average- size baking potatoes and cut each potato into 8 wedges, which seemed like a good size. I made sure to flip them over mid way through the cooking time and also rotated the pans, which provided for nice even browning. I didn't use the onion or oregano. I might play around with the seasonings the next time though. Thanks for the recipe!

This recipe was good, however I didn't feel that it was "amazing." Next time, I will chop the onions and garlic a lot smaller, because otherwise the chunks fall off while baking and turning in the oven.

These were good, I prefer a little more flaver though, will experiement more with seasonings in the future.

Mine also did not look at all like the picture, but they tasted great. I used Russet potatoes because I did not have any red.

Yummy! I had to use up some baking potatoes and they turned out great. I did add some paparika to give them a little more color.

awesome and easy recipe. I also added fresh rosemary to it and didn't use the onion. My family loves it.

I made these tonight and they were fantastic. Everyone in the family liked them. I cooked them for 35 minutes and they were nice and crispy.

I made these three days ago and the family is already asking for more. I added a bit more garlic salt. We love garlic in this house.

Not bad but not really that flavourful.

This was so easy, and so yummy! I added a little italian seasoning and dill but it was the first time oven fried potatoes have turned out for me. I cooked them on a baking stone, too, and I think that helped.

My 3 kids actually ate their entire portion of these potatoe wedges and asked for more. That's a great recipe in my books! I omitted the onions though.

I too added seasoned salt. One of my picky relatives thought they tasted good, even when reheated in the microwave.

This is much easier & healthier than fried potatoes. I like to play around with different spices and seasonings- Italian, Cajun, or any other combination. I always add garlic powder and paprika to make them brown more evenly.

I also put all the spices and oil in a ziplock bag - then tossed the potatoes til they were well coated. I added 1 tsp Thyme, increased the oregano to 1 tsp, a bit of paprika and 1/4 c grated romano or parmesan. Baking time was 45 mins, depending on the thickness of the wedge.

Very good recipe! I used Russet potatoes instead of red potatoes, cooked them for the same amount of time, but for half the time I kicked up the temperature to 450 degrees and flipped them halfway through. I also used onion powder instead of chopped onion and added pepper. I cut back a little on the oil, and I think I'd probably do the same thing next time, but oil the pan I cooked them on, as they did stick a little bit. Still, they were very good. I'd definitely make them again.

did not look like the picture.. none the less lovely!!!! does need extra seasoning though...

Mine also did not look like the picture; however, they were very good. I added a little fresh thyme and other Italian herbs and a sprinkle of Parmasan to the mix and I put it all in a zip bag instead of a bowl for ease of clean up and also to let the potatoes "marinate" in the oil and herbs. One mistake I made was to slice the potatoes too thin so that some of them ended up as potato chips and were too crunchy to eat. Also, before hand I rinsed the sliced potatoes to get rid of some of the starch since I used regular white potatoes. I will most likely make this again.

I made these for a potluck and they came out really quite good. They didn't look anything like the picture though. I also added about half a tablespoon of season salt and turned them over half way through cooking.