Yummy Baked Taters Or Wedges Recipes

Steps:

• For the taters: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Thoroughly wash the skins of the potatoes. Cut each in half lengthwise, then slice the halves into 2 to 3 wedges each.
• Place the wedges in a large mixing bowl. Drizzle in the olive oil and sprinkle in the rosemary, salt, black pepper and granulated garlic. Toss until the potatoes are thoroughly coated.
• Spread the potatoes out on the prepared baking sheet, being sure to leave space in between the wedges. Bake in the middle of the oven until almost tender, about 25 minutes. Flip the wedges over and bake until the edges are crispy and turning brown, about 10 minutes more.
• For the dipping sauce: Meanwhile, place the mayonnaise, sour cream, dill, parsley, mustard, pepper and salt in a food processor. Pulse until the fresh herbs are chopped and the ingredients are combined, about 30 seconds. Pour into a small bowl and serve alongside the warm potato 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.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. In a greased 13-in. x 9-in. baking dish, layer the beef, vegetables and onions. Dot with butter. , In a bowl, combine soups and milk; spread over vegetables. Top with Tater Tots. Bake, uncovered, at 350° for 1 hour or until golden brown.

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 over to 350°. Melt butter in a 13-in. x 9-in. baking pan. Combine the next six ingredients in a large plastic bag; set aside. Rinse potatoes under cold water; drain well. Place half of the potatoes in the bag; shake well to coat. Place in a single layer in baking pan. Repeat with remaining potatoes. Bake, uncovered, at 350° for 50-60 minutes or until tender, turning once after 30 minutes.

Steps:

• Preheat oven to 220°C or 200°C if fan forced.
• If using baby potatoes, wash and dry them and then cut into quarters. If using larger potatoes cut into rouughly 1 inch pieces.
• I like to place the potatoes into a large plastic bag, or you can add them to a large mixing bowl. The plastic bag is the easiest and least messy option.
• Add in the remaining ingredients and ensure thoroughly mixed.
• Pour the potatoes out onto a flat tray in a single layer. I like to use cookies sheets. You dont need to grease the trays as the potatoes are already coated.
• Place in the oven and turn after 20 minutes. Cook until done to your liking. Mine usually take 40 to 50 minutes.

Steps:

• Preheat oven to 450 degrees.
• Add your oil to a baking sheet with sides.
• Cut each potato into 8 wedges.
• Combine all dry ingredients into bag (either Ziploc or paper) and add a few potatoes at a time. Shake to coat well.
• Place the potatoes coated side down into the oil in the pan.
• Continue doing this until all the potatoes have been coated and placed in the oil.
• Bake for about 20 minutes and then pull out and flip over on the other side. Bake for an extra 20 minutes. Pull wedges out of the oven and then sprinkle with a little kosher salt. Serve hot.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
• Heat the vegetable oil in a skillet over medium heat; cook the onion in the hot oil until softened, 5 to 7 minutes. Mix the cooked onions, tater tots, mushroom soup, sour cream, butter, pepper, and salt together in a large bowl until the tater tots are evenly coated. Stir the Cheddar cheese in a little bit at a time until evenly distributed throughout the mixture; pour into the prepared dish. Sprinkle the potato chips over the top.
• Bake until golden brown on top, 45 to 60 minutes.

Steps:

• Preheat oven to 220°C or 200°C if fan forced.
• If using baby potatoes, wash and dry them and then cut into quarters. If using larger potatoes cut into rouughly 1 inch pieces.
• I like to place the potatoes into a large plastic bag, or you can add them to a large mixing bowl. The plastic bag is the easiest and least messy option.
• Add in the remaining ingredients and ensure thoroughly mixed.
• Pour the potatoes out onto a flat tray in a single layer. I like to use cookies sheets. You dont need to grease the trays as the potatoes are already coated.
• Place in the oven and turn after 20 minutes. Cook until done to your liking. Mine usually take 40 to 50 minutes.