The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Oct. 13, 2008
Great recipe that I will use many more times. Simple but very tasty. I strongly recommend this one.
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7 users found this review helpful

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Cooking Level: Intermediate

Home Town: South Portland, Maine, USA
Living In: Port Republic, Maryland, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.25 star rating.
Reviewed: Oct. 8, 2008
I'm giving this a 3 star cause I didn't completely follow the recipe. I didn't have onions or oregano. But I did use what I had and followed the measurements of the oil, the salt, the garlic and added pepper. My second batch, I used extra garlic and salt and pepper cause I wanted it to pop more. All in all, it was really good.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Sep. 6, 2008
I thought that these potato wedges were easy and delicious. Mine, however, looked absolutely nothing like the picture. Also, I think that they could have cooked for a little longer: I bit into a couple of wedges that were not done yet.
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Cooking Level: Beginning

Home Town: Rockford, Michigan, USA
Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.25 star rating.
Reviewed: Aug. 14, 2008
These are okay as the recipe states, but for our family, I add seasoned bread crumbs, russett potatos and let them back about 1 hour. They come out crunchy outside and tender inside.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.25 star rating.
Reviewed: Jul. 27, 2008
These took WAY longer to cook than the recipe said. Not tasty at all and a waste of time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Jul. 13, 2008
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!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Jul. 9, 2008
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.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Jul. 6, 2008
These were good, I prefer a little more flaver though, will experiement more with seasonings in the future.
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Cooking Level: Intermediate

Living In: Warner Robins, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Jul. 3, 2008
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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
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Reviewed: Jun. 24, 2008
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.
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Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA
Living In: Noblesville, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Jun. 18, 2008
awesome and easy recipe. I also added fresh rosemary to it and didn't use the onion. My family loves it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Jun. 8, 2008
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.
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Cooking Level: Intermediate

Home Town: Corona, California, USA
Living In: Spearfish, South Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Jun. 6, 2008
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.
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Cooking Level: Beginning

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The reviewer gave this recipe 3 stars. This recipe averages a 4.25 star rating.
Reviewed: May 30, 2008
Not bad but not really that flavourful.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Apr. 16, 2008
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Mar. 24, 2008
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Mar. 19, 2008
I too added seasoned salt. One of my picky relatives thought they tasted good, even when reheated in the microwave.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Mar. 2, 2008
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.
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Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Feb. 10, 2008
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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Jan. 28, 2008
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.
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