Rosemary Baked Potato Wedges Recipe - Allrecipes.com
Rosemary Baked Potato Wedges Recipe
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Rosemary Baked Potato Wedges

Recipe by  

"These oven-baked potato wedges come with a crunch."

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Ingredients Edit and Save

Original recipe makes 10 pounds Change Servings

Directions

  1. Preheat an oven to 450 degrees F (230 degrees C). Prepare 4 baking sheets with cooking spray.
  2. Stir together the olive oil and melted butter. Place the potato wedges in a large bowl; pour the butter mixture over the potatoes; toss to coat. Mix together the flour, bread crumbs, rosemary, garlic powder, onion powder, and salt; add to the potatoes and stir. Spread the potato wedges in single layers on the baking sheets.
  3. Bake in the preheated oven until browned, occasionally moving the sheets around to assure even baking, about 45 minutes.
Kitchen-Friendly View
  • PREP 35 mins
  • COOK 45 mins
  • READY IN 1 hr 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 19, 2008

I also scaled this recipe down for 4 people. My husband, two teens and I all loved it. I've been trying to find a recipe that can rival the frozen wedges readily available in stores, and I have finally found it. The only changes I made were using fresh, chopped garlic because I didn't have garlic powder, and I added some smoked Paprika for added taste and color. I'll definitely make this recipe again.

 
Most Helpful Critical Review
Oct 29, 2010

If I eliminate the flour or nearly eliminate it and turn the wedges over half way through the cooking time I think I would like these. Mine didn't have much flavor and they burned on bottom.

 
Jul 09, 2011

I cut this recipe in half. I found I had the same issue that Pam-3BoysMama had in that the rosemary just would not stick on the potatoes. I think I'd like to try this again without the flour and breadcrumbs and see if I don't have better luck with the spices sticking. I think it might be better.

 
Dec 25, 2012

Made this a couple times...always a HIT!!

 
Feb 22, 2010

I love Rosemary. Unfortunately, I really couldn't taste it on these potatoes. Most of the herb stayed behind in the bowl. I tried adding more, but it wouldn't stick due to the breading. They did have a nice flavor and made for a pretty plate, but were a little dry.

 
Apr 14, 2009

Scaled this down to feed 4. It was very good. I turned up the temp toward the end to 500 to brown them a bit more. I skipped the butter step and just used olive oil. I suggest adding more rosemary before baking cause some will stick to the prep bowl and its hard to get off.

 
Oct 17, 2008

I scaled this recipe WAY back, but I only added the listed ingredients basically in the recommended proportions. We all liked it, but it could have used more flavor, via extra seasoning. I'll make this again, next time adding more salt, onion powder, and garlic powder.

 
Apr 07, 2009

Very good. Be generous with the spices. Cut potatoes into small pieces.

 

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Nutrition

  • Calories
  • 197 kcal
  • 10%
  • Carbohydrates
  • 36.7 g
  • 12%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 3.9 g
  • 6%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 525 mg
  • 21%

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

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