Recipe by Emily
"I made these for our New Year's dinner with pork chops and green beans. Everyone loved them!"
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red potatoes, cut into wedges
salt and ground black pepper to taste
I read several of the reviews and you can easily eliminate the sticking by using a metal rack on your baking sheet or foil. I also added some bread crumbs to thicken the mixture. I also added paprika, season salt, and red pepper flakes to mine for an extra kick, but the original flavors are good as written. I baked mine at 400 for 30 minutes and they baked wonderfully. For an extra flavor add some shredded parmesan or italian cheese blend towards the end so the cheese doesn't burn.
They were only "ok" because I had to scrape most of the seasoning off after I baked them. They were so spicy, my kids (who are NOT picky eaters) would not touch them. Next time I will omit the chili powder and just go with the other seasonings. I will rate again once I have tried them without lighting my mouth on fire. Once the seasonings were scraped off with a knife, they were quite pleasant.
Very good, I mixed all my seasonings in a ziploc bag and tossed the wedges in it to coat, much easier and better coverage.
I mixed the seasoning with the olive oil and coated the potatoes in that mixture instead. Did not have the problem of sticking at all. Spicy potato dish and we like spicy, so this was a great accompaniment to our dinner.
Very tasty, followed recipe to a "T" and they have come out perfect each time. Cooking time can be reduced a tad if you cut the wedges thinner and to keep them from sticking I covered my baking pan with heavy duty aluminum foil. I don't buy frozen fries any more, now we make these!! Everyone loves them.
These are a hit in our house. I've experimented with different versions but this is our favorite. I leave the wedges thick in quarters instead of eighths and this makes the wedge softer. My husband likes to dip them in onion dip. I like mine drizzled with homemade 1000 Island dressing (another all recipe find)
Quite tasty and so easy. As with another reviewer, I mixed the seasoning with the olive oil in a bowl and then added to the wedges, making sure I coated each one with the oil/seasoning mixture before putting the wedges on the baking sheet. I did add a little rosemary and thyme to the seasoning (because we like those in my house). I am definitely not a potato eater, but I will be making this dish again.
my son loves these! crispy on the outside, warm & gooey on the inside! although it needs extra seasoning we love these wedges.
* Percent Daily Values are based on a 2,000 calorie diet.
Seasoned Baked Potato Wedges
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 45
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