Lemon Rosemary Potato Wedges Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
• Toss potato wedges with olive oil, melted butter, lemon juice, minced garlic, thyme, garlic salt, and onion powder in a large bowl. Season with freshly ground cracked pepper to taste. Spread the potatoes in an even layer in the prepared baking dish.
• Roast in the preheated oven for 20 minutes. Remove the pan from the oven and flip the potato wedges. Continue roasting until the potatoes are golden and cooked through, about 20 minutes more. Sprinkle with parsley and serve.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
• Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
• Roast potatoes in preheated oven until tender and golden brown, about 1 hour.

Steps:

• Add the potato wedges to a large bowl filled with very cold water and let them soak for 1 hour.
• Meanwhile, in a small bowl, add chicken broth, olive oil, lemon juice, and garlic powder. Whisk the ingredients until very well blended and set aside for now.
• Preheat oven to 375ºF/190ºC and grease a baking dish; set aside.
• An hour later, drain and place the potatoes in a single layer on a cutting board lined with a clean dish towel. Put another clean dish towel on top and dry them.
• Transfer them to a large bowl and pour the seasoned dressing on top. Toss them very well to coat and transfer the wedges to the prepared baking dish.
• Arrange them in a single layer before seasoning generously with ground sea salt and freshly ground black pepper.
• Transfer to the preheated oven and cook for 1:00 hour.
• About 40 minutes later, remove from the heat and flip the wedges. Sprinkle on chopped rosemary, add a little bit more ground sea salt and freshly ground black pepper.
• Return back to the oven for the remaining 20 minutes.
• Remove from the heat and flip them again.
• Turn the temperature to broil and return the dish back to the oven; set the timer for 10 minutes.
• When time is up, remove the potatoes from the heat and flip them once again.
• Place the dish back under the broiler for another 5 minutes before taking the potato wedges out from the heat, flip them for the last time and return them back under the broiler for the final 5 minutes.
• Transfer them to a serving dish, sprinkle on some chopped parsley and garnish with lemon wedges.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a large baking sheet with cooking spray, or line with foil and grease the foil. Set aside.
• Whisk olive oil, butter, garlic, salt and pepper together in a large bowl. Cut each unpeeled potato into 8 wedges, add to the bowl, and toss to coat. Spread potato wedges out on the baking sheet.
• Bake until potatoes are crispy on the outside and tender on the inside, 25 to 30 minutes.
• Remove the potatoes from the oven. Combine lemon zest and parsley in a small bowl, sprinkle over the potatoes, and serve.

Steps:

• Wash and cut sweet potatoes into sticks or wedges.
• Place potatoes in a bowl and toss with oil, then spread out onto a baking sheet and sprinkle with rosemary.
• Bake about 30 minutes at 375� F, or until browned and tender. You may want to turn potatoes over half way through baking time.
• Sprinkle with lemon juice, if desired.