Reviewed: Nov. 10, 2009

These potatoes are scrumptious! I'm making them for the second time and they may be a weekly thing. I wouldn't change a thing. ;)

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islandgirl45

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Reviewed: Sep. 1, 2009

Added extra seasoning, as the other reviews suggested and they turned out great. Weren't as crunchy as I thought they should be, even though they were browned when I took them out of the oven. When I reheated them in the oven the next day, they were a bit more what I expected the first night, as far as the crunch. My husband and son loved them, too!

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marissa

Cooking Level: Intermediate

Living In: Naknek, Alaska, USA

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Reviewed: Aug. 12, 2009

These fries didn't live up to my expectations. The coating didn't stay on (the excess burned while the fries baked) and the flavour was quite bland. The texture of the fries was quite good.

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Mummy-Lou-Hoo

Cooking Level: Intermediate

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Reviewed: Jul. 7, 2009

I also scaled this down for 4 people. Skipped the butter and used all olive oil, though that may have caused the potatoes to not brown as much as they could have. Added about 1/4 c. of grated parmesan to the flour/breadcrumb mixture. Hubby and kids both loved it, and are expecting it to get added to the list of regulars. Thanks for a great idea!

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Alicia

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Reviewed: Apr. 13, 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.

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Julie

Cooking Level: Intermediate

Home Town: Bristol, Rhode Island, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 4, 2009

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

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Don

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Reviewed: Mar. 4, 2009

Excellent. Will cut the potatoes smaller next time, but the flavor was great.

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amiingram

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Reviewed: Dec. 18, 2008

Used 6 potatoes, 2 tbs. olive oil, 1 tbs. bread crumbs, 1 tbs. wheat germ, 1 tbs. Smart Balance, 2 tsp. garlic powder, salt, pepper, dried rosemary, and a dash of seasoned salt. Baked on 450 for 45 min and broiled on low for another 5 min. Really quick and easy!

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Laura

Cooking Level: Beginning

Home Town: Long Island, New York, USA

Living In: Allentown, Pennsylvania, USA

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Reviewed: Nov. 19, 2008

Yummy wedges! I cut down the recipe to 10 servings, and we had some leftover for the next day. I found the mixture didn't stick to the wedges very well (maybe next time I will try more butter), so I packed them tightly on the pan and poured over what was left of the mixture. Very good! Will make again.

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MummyJacks

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Nov. 8, 2008

I also scaled the recipe way back(gotta love this feature from AR) and i made half of it healthier by omitting the butter and oil and just moistening the potato wedges with water before running them through the bread crumb mixture. I'm always trying to save a few calories for me while still pleasing my butter loving husband! Although the healthier version did not brown as well, they were still crispy and very flavorful. We both enjoyed these potatoes.

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cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

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Reviewed: 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.

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catlac

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: 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.

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