Recipe by Sue
"Oven baked potatoes with seasoned bread crumbs!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
russet potatoes, peeled and cut into wedges
seasoned bread crumbs
****Increase oven temp to 450**** This will brown them & cook the same time. Cooking at 350 steams them and the bread crumbs fall off. Did add more seasonings to them. Other than that good recipe:)
Actually I have to give this a bad review more because of my error more then anything, but they still weren't good. We followed the recipe including "rolling" them in bread crumbs (which is a mistake). They came out done pretty much right but there was waaaaaaaaaaaaaay too much bread crumbs. I would recommend maybe just sprinkling some on the potatoes with some other seasonings. I guess I would try to make these again but I would never roll them in the bread crumbs again...it was like eating a mouthful of sand.
THIS RECIPE IS GREAT ONLY I CHANGED IT A BIT. MIX POTATOES W/OLIVE OIL, THEN DRIZZLE BUTTER OVER POTATOES-THEN SPRINKLE GARLIC SALT OVER ALL THE POTATOES AND ELIMINATE THE BREAD CRUMBS. DIE AND GO TO HEAVEN AS I SAY. THEY ALMOST TAST LIKE POTATO CHIP. YUMMMMIEEEEEEEEE.
I was looking for a recipe for potatoes to do with dinner tonight and ran across this one. I used this recipe as a base for Ranch Potato Wedges! I kept the breadcrumbs, but I added a packet of Ranch dressing seasoning. I also used olive oil for a healthier substitute. They were PERFECT! Awesome recipe!
These were absolutely awsome!!! I changed the recipe a little! I used olive oil instead to be even more healthy and I put some garlic powder, Season salt, a little bit of cayenne pepper, a little Mrs Dash, and Herb Poultry seasoning (kinda like Italian Seasoning) and they were a lot better than I thought they would be! Also they are a really healthy version of the French Fry. I also cooked them a little more than the recipe said! Totally would recommend them to anybody!!!! I even saved the breadcrumb mix so I can make them again.
These were wonderful! I put olive oil in a zip lock baggie and shook the wedges in there to coat. I crushed up crutons and put them in a second baggie with some extra salt and pepper. I then shook up the wedges in the second baggie. I cooked them on 450 until brown without turning. Absoulutely wonderful! I will definitely make these again. So easy to make and better than french fries because you can actually taste the potato. And as a bonus, my husband loved them! He dipped them in ranch and said he wouldn't have changed a thing about them!
Everyone loves these!!!!!!! Used on both russet and fiana potatoes. Came out crispier with russet. I added a tablespoon of grated parmesan cheese to the breadcrumbs and wedges came out wonderful! Will make this regularly from now on.
This was good! I made it with dinner, and my boyfriend LOVED it. Some advice, though: cut down the butter, or replace with olive oil.
* Percent Daily Values are based on a 2,000 calorie diet.
Oven Baked Potato Wedges
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 197
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to nuke a potato so it tastes just like a slow, oven-baked potato.
Watch how to make doubly delicious twice-baked potatoes.
Amazing bakers with crisp, golden skin and light, fluffy insides.