Ridiculously Easy Oven Potato Wedges Recipes

Steps:

• Preheat oven to 375 degrees F.
• Dice, cube or chop the peeled potatoes into whatever shape you feel like making them.
• Rinse then thoroughly in cold water, drain well and transfer to a large bowl.
• Add oil and toss the potatoes around so they are evenly coated.
• Add all of the spices and the cheese and toss so they are evenly coated.
• Place on a baking pan in one layer (preferably lined) and bake for around 30-40 minutes, depending on person preference of potato texture.
• Suggestions! It's really really handy to line the pan before you bake them, or else you will have a sticky baked on mess on your pans that takes an awful lot of elbow grease to get rid of. You could add lemon juice to the potatoes to give them an extra fresh taste.

Steps:

• Preheat oven to 350 degrees.
• Cut potatoes into wedges.
• Blend other ingredients thoroughly in a large bowl.
• Stir potato wedges into the mixture until thoroughly coated.
• Place potato wedges on cooking sheets, flat-side down.
• Cook for 20 minutes. Flip the potato wedges over so the other side gets cooked. Rotate pans front-to-back and cook for another 20 minutes.
• Sprinkle salt on the potato wedges if desired and serve.

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Scrub potatoes.
• Cut each potato into 6 to 8 long wedges.
• Toss wedges in oil, just enough to coat.
• Sprinkle seasoning on top and toss to coat.
• Lay out on an ungreased baking sheet.
• Bake for 30 minutes.
• Take out of oven and allow to cool.
• Leave on baking sheet and put into freezer to flash freeze.
• TO FREEZE: After an hour or two (depending on your freezer), check and make sure wedges are frozen. Place frozen wedges in labeled freezer bags and return to freezer.
• TO SERVE: Pull out however many wedges you want to serve; place on a greased or nonstick baking sheet. Bake in a 450 degree Fahrenheit oven for 30 to 45 minutes (depending on the size of your wedges). These can also be deep fried.

Steps:

• Pre-heat oven to 220 C or 450°F.
• Wash and scrub your potatoes well - no need to peel them!
• Cut them into chunky wedges.
• Place in a ziplock bag or plastic container and add the olive oil & black pepper.
• Do NOT add the salt now as it encourages water!
• Shake the container or bag well - making sure every potato wedge has been covered in oil.
• Place peppered potatoes in a large and sturdy oven proof roasting tin - shake around to ensure they are in a single layer, more or less!
• Sprinkle on the sea salt and any herbs & spices you may be using.
• Give another good twist of ground black pepper over the potato wedges and roast in the oven for about 45 - 60 minutes or until crispy and brown!
• Sprinkle over any fresh herbs, if you are using them for a garnish or just serve "au natural" as a vegetable accompaniment.
• I often serve these in paper cornets for a light lunch or supper time snack with vinegar & sometimes, very naughty I KNOW, mayonnaise!

Steps:

• Seperate dough into triangles.
• Arrange triangles on a non stick baking sheet with the points toward the center forming a rough circle.
• Press edges together to seal.
• Peel wax from cheese.
• Place cheese in the center of the dough circle.
• Fold dough over cheese and press seams together.
• Completely closing the cheese in.
• Bake 20- 30 minutes, or until the cheese melts.
• Remove from oven and let stand 10 minutes before serving.
• Cut into 10-12 wedges.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place Parmesan cheese, olive oil, onion powder, garlic powder, pepper, salt, and potatoes into a resealable plastic bag. Seal the bag, then shake to coat the potatoes with the seasoning. Spread the potatoes over a baking sheet.
• Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.