Reviewed: May 28, 2009

These need to be salted before cooking. I followed instructions and cooked in microwave for 6 minutes. Then I put them in a 350 degree oven for 22 minutes to crisp them.

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Paula

Cooking Level: Expert

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Reviewed: Apr. 19, 2009

Good flavor but not everyone liked them soggy. Try again in oven

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FOXHUNTER

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Apr. 16, 2009

Have potatoes, try recipe. I thought I had all the ingredients for this but when looking for the bread crumbs I could only find seasoned croutons. So I put them in the blender and omited the onion salt. These turned out great. After the first batch was done I did add some salt. I also nuked them for 3 min transfered to cookie sheet and baked at 400' for about 10 min just to crisp up the coating. I also tried this on the chicken I was making tonight and it was equally as good. Try it.

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mouseketeer

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Reviewed: Apr. 16, 2009

As other reviewers did, I added more Parm (equal to bread crumbs) and baked at 425 for 28 mins. in toaster oven. I used a mix of Red Bliss and Yukon Gold, which I didn't peel, cut into 6 wedges each. I'm quite sure these could be partially cooked in the microwave and then put into a 450 oven for 10 - 12 mins. to finish cooking and 'crisp' the outside. The thought of serving them soggy from the microwave is most unappetizing.

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abqpatt

Cooking Level: Professional

Home Town: Garden City, New York, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Mar. 12, 2009

Since I was already baking chicken in the oven, I decided to bake these rather than risk soggy potatoes. I covered them and baked them for 30 minutes before uncovering them and baking them another 30 minutes. They were done, but not crispy. Next time I would not cover them at all, and maybe put them on a baking sheet instead of a pyrex. Good flavor, not gritty as some people have said, and these would be perfect dipped into a garlic sour cream dip. For some reason they didn't taste that good with ranch or ketchup.

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Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

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Reviewed: Dec. 7, 2008

I enjoyed these and will make them again, with more parmesean!

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Aug. 31, 2008

The microwave made these simple to do, but they were a bit bland and I agree with some of the other reviews, soggy. I would try them again adding some salt and maybe letting them sit for awhile and maybe cooking in the oven instead.

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jul. 9, 2008

I tried to fry these in oil instead of microwaving them. Nasty flavor, but came out okay.

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Anglica

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Arlington, Texas, USA

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Reviewed: May 19, 2008

I was very curious about this recipe for microwaved wedges and my suspicions were confirmed...they had good flavour but were soggy and not crispy (even though I followed the instructions properly). Mine didn't look anything like the ones in the photo. Just can't beat the good 'ol oven sometimes.

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Linda

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Caboolture, Queensland, Australia

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Reviewed: Apr. 16, 2008

These had a really good flavor, but were not really crispy out of the microwave. Admitedly, I didn't read the recipe beyond the title and ingredients and wasn't aware they would be microwaved. I did follow the recipe exactly, but then tossed them in the oven for 5 minutes to crisp them up. This coating mixture would be great on chicken tenders!

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Mar. 18, 2008

AMAAAAZING. I follow the recipe exactly, and it's perfect every time! I like these SO much better than oven fries- they're faster, tastier, and don't get all crunchy-burnt (we named our oven THE BURNINATOR). They're so good, I COULD JUST LIVE ON THEM FOREVER.

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Bandvamp01

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Reviewed: Feb. 19, 2008

Great recipe. I made exactly as instructed and they were great!

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Summer

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Reviewed: Jan. 9, 2008

I followed another review and decided to bake the potato wedges in the oven. I do not recommend it. We loved the flavor, but it tasted like sand-coated potato wedges...much too gritty. Next time I will be microwaving them. I gave it four stars because I am sure these will be great cooked in the microwave!

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Julie

Cooking Level: Intermediate

Living In: Cedar Rapids, Iowa, USA

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Reviewed: Nov. 25, 2007

These were very good; I can't believe I could microwave them. I loved the seasoning, but would have liked them crispier. I think I'll try again, but bake them in the oven instead. Thanks for the great-tasting recipe!

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SHTTRBUGIN

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2007

Tasty, but the crumbs on the potatoes turned out kind soggy

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Claire D

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Reviewed: Jun. 6, 2007

I thought these were really simple to make and my 3 small children loved them. The only difference is, I added garlic salt. Otherwise they were Yummy!

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Holly Jorgensen

Cooking Level: Expert

Home Town: Audubon, Iowa, USA

Living In: Clarinda, Iowa, USA

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Parmesan Potato Wedges

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