Paprika Potato Wedges Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place a baking pan in the oven to heat up.
• Mix olive oil, garlic, oregano, smoked paprika, and hot sauce in a large bowl. Toss potato wedges in the oil until well coated.
• Pour wedges into the hot baking pan.
• Bake in the preheated oven until crisp and golden, about 40 minutes.

Steps:

• Preheat a charcoal or gas grill to high heat.
• Brush the potato wedges with oil, sprinkle with salt and pepper and grill until nicely charred and cooked through, 2 to 3 minutes per side.
• While the potatoes are grilling, whisk together the mayonnaise, mustard, sherry vinegar and grilled lemon juice. Whisk in the olive oil. Season with salt and a generous amount of pepper.
• Pull the potatoes from the grill to a platter and dust with smoked paprika. Drizzle the sauce over the warm potatoes and scatter the parsley over the top.;

Steps:

• Preheat oven to 400°. Mix first 5 ingredients., Cut each potato lengthwise into 8 wedges; place in a parchment-lined 15x10x1-in. pan. Spritz with cooking spray; sprinkle with cheese mixture. Bake until tender, about 30 minutes.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Bring a large pan of lightly salted water to the boil. Cut the potatoes into chunky wedges, then boil in the water for 7 mins. Drain and leave to steam dry for 5 mins.
• Spread the wedges out on a large baking sheet or two smaller ones. Toss with the oil and 1 tsp salt (preferably sea salt) and spread out so that they aren't overlapping. Roast for 30 mins, turning halfway until golden and crisp.

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:

• Heat the oven to 425.
• Scrub the potatoes, rinse, and pat dry. Cut each potato length ways into 8 wedges.
• Put the wedges in a roasting tin, drizzle over the oil and toss well to coat the potatoes. Sprinkle with the paprika and salt.
• Roast potatoes for 35-40 minutes, spooning the oil over them 2-3 times.
• Remove from oven and sprinkle with a pinch of salt.

Steps:

• Preheat the oven to 450 degrees F.
• Put the potatoes in a large pot over medium heat and cover with water. Cover the pot and bring to a boil. Add salt, to taste, to the water and cook for 5 minutes. Drain and put them, while hot, in a bowl. Add the extra-virgin olive oil and the grill seasoning and the paprika and toss to coat evenly. Arrange the potatoes on a cooling rack on top of a baking sheet, so the heat can go all around the wedges. Roast until crisp, about 15 to 18 minutes.
• Remove the potatoes from the oven to a platter. In a small bowl, mix together the sour cream, garlic, chives and hot sauce. Serve the potatoes hot with the dipping sauce alongside.

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.