Herbed Potato Wedges Recipes

Steps:

• In a shallow bowl, combine Parmesan cheese, basil, salt if desired and peppers. Brush cut sides of potato wedges with oil; dip into cheese mixture. , Place in a greased 8-in. square pan. Bake, uncovered, at 400° for 20-25 minutes or until tender.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat.
• Toss potato wedges, olive oil, herbes de Provence, paprika, salt, and black pepper together in a bowl until potatoes are evenly coated. Place wedges on their sides onto the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Flip potatoes onto their other sides; return to oven and cook until crusty and golden brown, about 20 minutes more.

Steps:

• Preheat oven to 425° Combine first six ingredients; toss to coat. Transfer potato wedges to baking sheets or a cooking stone. Bake 40-45 minutes or until browned on bottom, turning once. Meanwhile, to make sauce, mix sour cream, Parmesan cheese and garlic in a small bowl; refrigerate until serving.

Steps:

• Preheat oven to 400°F (200°C).
• Thoroughly wash potatoes, cut in half, and slice into wedges.
• Toss wedges in olive oil and seasonings.
• Place on a baking sheet, skin side down.
• Bake 40-50 minutes.
• Enjoy!

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large bowl, toss potato wedges with oil. Arrange in a single layer in a roasting pan.
• Bake in preheated oven for 50 minutes. Sprinkle with parsley, thyme, oregano, salt and pepper. Bake for 10 minutes, or until golden brown.

Steps:

• Prepare grill for indirect-heat cooking.
• Meanwhile, place potatoes in large microwave-safe bowl.
• Toss with 1 tablespoon oil and 1/4 teaspoon salt. Cover bowl.
• Microwave on HIGH, stirring occasionally, until just tender, 8-10 minutes.
• TO FINISH ON GRILL:.
• Add onion wedges to potatoes; toss to coat with oil.
• Grill potatoes and onion over indirect heat, covered, turning once, until browned and cooked through, 6-8 minutes.
• In large bowl, combine remaining 1 Tablespoon oil with vinegar, parsley, zest, paprika and remaining 1/4 teaspoon salt.
• Add potatoes and onion; toss gently to coat.
• TO FINISH ON STOVE:.
• Microwave potatoes as directed in steps 1-3.
• In large nonstick skillet, in additional 1 teaspoon oil, cook onion over medium heat, turning occasionally, until almost tender, 5 minutes.
• Add potatoes; cook, turning once, until lightly browned, 3-5 minutes.

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper (or use a nonstick baking sheet).
• Cut the potatoes into 8 wedges each and arrange on the prepared baking sheet. Melt the butter over low heat, add the parsley and garlic and give the mixture a quick whisk. Brush the butter mixture over all sides of the potato wedges. Reserve the remaining butter mixture. Season all sides of the potato wedges with salt and pepper.
• Bake until the potatoes are golden brown and easily pricked with a fork, 40 to 50 minutes. About halfway through the cooking time, be sure to flip the potatoes over.
• Drizzle the remaining butter mixture over the cooked potatoes and serve.

Steps:

• Preheat the oven to 400 degrees F.
• Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down.
• Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve.

Steps:

• Preheat oven to 425°F.
• Combine all ingredients, except potatoes, in a small bowl.
• Place potatoes in a large zip-close plastic bag.
• Add mustard mixture.
• Close bag and shake to coat.
• Pour contents of bag into a shallow baking pan coated with cooking spray.
• Bake, turning occasionally, until potatoes are tender, about 40-60 minutes.