Crispy Potato Wedges

"Per request. This recipe has lots of do-ahead steps to make holiday cooking easier--can be prepared one day ahead, doing the final baking when oven is free or when turkey or roast is resting. Recipe source: Bon Appetit (November 2006)"
 
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photo by Charmie777 photo by Charmie777
photo by Charmie777
Ready In:
2hrs
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Cook potatoes in boiling water until tender (20-30 minutes). Drain and cool. (This can be done 1 day ahead chilling potatoes). Peel potatoes and cut each into 6 wedges.
  • Melt butter in a large skillet. Remove from heat. Stir in rosemary, paprika, salt and pepper.
  • Roll potato wedges in seasoned butter.
  • Place potato wedges on a cookie sheet.
  • Stir in 1 1/2 cups breadcrumbs (panko)in skillet (with butter), making sure crumbs are well coated with the butter.
  • Roll potatoes in buttered crumb mixture and then return potatoes to cookie sheet. (This can be done 1 day ahead--cover with plastic wrap and chill up to one day).
  • Preheat oven to 350-degrees F. Bake potatoes until crisp (45 minutes).

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Reviews

  1. Delicious!!!! I microcooked mine, cuz I was late getting started, and then they were too hot to peel, so I left them on...not a problem!!! I love the flavor and the crunch!
     
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RECIPE SUBMITTED BY

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
 
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