Reviewed: Jun. 8, 2008

I was looking for something perfectly simple- this was it! I didn't have noodles to compliment Beef Burgandy III so I made these. I was looking for a roasted NOT elaborate in the spice department potatoe that would not take away from the savory flavor of the beef. This was it! I made as the recipe states except I doubled the olive oil, cut the potatoes into a cube and cooked at 350 for 50 minutes in a casserole dish.

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FF5

	Cooking Level: Intermediate Home Town: Catasauqua, Pennsylvania, USA Living In: Corona, California, USA
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Reviewed: Apr. 20, 2008

So easy, and you can put whatever spices you like. I used garlic and onion powders and a little oregano too. I also cut the potatoes smaller so they would cook faster. By cutting them in about half the size I took 10 min off the cooking time and they came out nice and crispy.

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LADYSLEW

	Cooking Level: Expert Home Town: Newark, Delaware, USA Living In: Baltimore, Maryland, USA
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Reviewed: Mar. 24, 2008

I added some extra spices (garlic powder, onion powder, Cajun seasoning, garlic salt and some seasoned salt) and increased the oil slightly. I put the oil and seasonings in a large plastic bag with the potato wedges and tossed them in the bag. It worked very well!

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Sheri S.

	Cooking Level: Intermediate Home Town: Novato, California, USA Living In: Tigard, Oregon, USA
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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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Jess2881

	Cooking Level: Intermediate Living In: Huntsville, Alabama, USA
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Reviewed: Feb. 24, 2008

Pretty good! I have to cook mine a little longer to get them crispier. I also added a little more salt.

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PEARGIGI


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Reviewed: Feb. 19, 2008

These were very good! Much healthier than frying them. I used more spice and they were perfectly seasoned. Perfect late night snack.

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MOLLE888

	Cooking Level: Intermediate Home Town: Bethesda, Maryland, USA Living In: Fairfax, Virginia, USA
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Reviewed: Oct. 1, 2007

We make these with the little round canned potatoes. They are always a hit at our holiday get togethers. We don't measure the amounts but all the ingredients are the same except we add a little butter to the tops of the potatoes.

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Mandy Sue

	Cooking Level: Intermediate Home Town: Lake Hiawatha, New Jersey, USA Living In: Florham Park, New Jersey, USA
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Reviewed: Oct. 1, 2007

They came out like a crispy.

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Jessica G.

	Cooking Level: Intermediate Home Town: Ridgewood, New York, USA Living In: Yonkers, New York, USA
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Reviewed: Sep. 19, 2007

These were great! I put them in at 350 because I was cooking chicken at that temp., it didn't really make a difference except that they took a little longer. One note, try not to get the extra oil onto the cookie sheet, I dumped the fries onto the cookie sheet when they were all coated and the fries that were sitting in more oil weren't as good as the others.

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BCMILLER

	Cooking Level: Intermediate Home Town: Sharon, Massachusetts, USA Living In: Norton, Massachusetts, USA
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Reviewed: Sep. 16, 2007

We had some friends over last night and I made these to go with some burgers on the grill. I didn't have any because by the time I got to eat they were gone.I heard they were awesome though.

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chicklet

	Cooking Level: Expert Living In: Taunton, Massachusetts, USA
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Reviewed: Sep. 10, 2007

Great Recipe! I did add a few things..garlic and onion powder. I also cut the wedges smaller. Overall good base recipe!

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Kelly & Robby

	Cooking Level: Expert Home Town: Beacon, New York, USA Living In: Burleson, Texas, USA
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Reviewed: Aug. 22, 2007

These were super tasty. My family gobbled them up. I tried another microwave recipe and it left them soggy and the coating made them taste like shake and bake wedges. These were perfect!

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ROSIESTOES

	Cooking Level: Intermediate Living In: Prescott, Arizona, USA
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Reviewed: Apr. 19, 2007

Made these with yukon gold potatoes & they were a hit. I added more seasonings: onion powder, paprika, parsley, garlic powder etc and cut them into thinner pieces. I baked them at 400 until for about 45 minutes, until they were crispy.A healthy way to eat "fries."

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Heaven

	Cooking Level: Intermediate Home Town: Boston, Massachusetts, USA
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Reviewed: Apr. 6, 2007

Tried this for the first time. Good change from oily fries. I cut each potato into 12 wedges to make thinner. They turned out good. Thanks for recipe.

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Peggy Ann


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Reviewed: Feb. 9, 2007

Best when the fries are cut a bit thinner.

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dlandgirl

	Cooking Level: Intermediate Living In: Salt Lake City, Utah, USA
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