Easy Baked Potato Wedges

Very Good! I make these all the time instead of french fries because I haven't found any french fries I like baked in the oven. I found it works well to mix the ingredients in a bowl and toss the potatoes to coat

These were very good! I did add extra garlic powder and pepper to mine and also added some more salt upon serving. Baked at 350 for 40 minutes and 425 for the remaining 20 for extra crispness.

Used 3 1/2 Tablespoons of olive oil and that was plenty. Also used the ziploc bag toss method as others suggested and that seemed to work well. Our family loves these.

Enjoyed these potato wedges very much! So easy to make! I used Kraft's Grate it Fresh Parmesan and it worked just fine. Everything mixed up well in the bowl and I used a brush to cover the potatoes. These are a nice upgrade from french fries!

These were really good and really easy. Fresh grated parmesan doesn't really incorporate into the mixture very well, so it mostly ended up in a pile in the bottom of my bowl, rather than on the potatoes, so I'll probably just skip it next time (since I never buy the canned stuff), but aside from that, these were, as I said, really good.

Good and easy. No reason to buy frozen when you can have such tasty Wedges like these. Did cook my at 400 as suggested by some other reviewers and they came out nice and crunchy.

really good

Oh my were these good not to mention how easy they were.I used olive oil instead of regular oil. I used garlic salt instead of powder because that is what I had. I omitted the salt. They came out perfect. They were delicious and crunchy. Thanks for sharing

Easy, simple and quick prep, Tasty!! and easily changed to ones taste.

Perfect potato wedges! These were tasty and easy to make, I don't need to look for another recipe now. I topped with them some chopped up cooked bacon, and some grated cheddar. Divine!

With 108 mostly glowing reviews, I had to try these. Was disappointed--seemed rather greasy and not very crisp. The paprika seemed to overpower the other added spices. Sorry to not share in everyone else's enthusiasm.

I've made this more times than I remember now, and just realized that I haven't yet reviewed the recipe. These are great!! Everyone loves them. They are my favourite way to eat potatoes.

Just what we were looking for - thanks!

Easy and so simple. Great late night movie snack!

I was in a rush to make a side dish and this recipe really fits the bill. It's easy and quick and best of all my boys really liked it. Its also healthier than all the french fries they normally get from McDonalds. I am happy that i can make this at home anytime my boys want a snack. Thanks for sharing. I would like to mention that for easy preparation and speed, i just toss everything together; placed the wedges on a baking sheet and bake. I also use olive oil to make this a healthier version.

Excellent! I used 1/3 cup of oil (part olive, part sunflower) and added some cajun spices. It was truly fantastic. I had them with crispy chicken strips by Dawn (#40997) and honeyed carrot and beetroot by Syin (#195381).

They were great. I did however add a sprinkle of chili powder and they were all that much better. My husband said they were YUMMY!!

I sprinkled some ranch dressing mix over these as well and they came out great, crispy on the outside soft on the inside with a ton of flavor. Thanks!

To date I think this is the best oven baked potato wedges that I've made. I boiled my potatoes for about 12 minutes before I baked them and they turned out wonderful that way. I would watch them while they are boiling them though. Mine boiled a little too long and the skins were coming off a little bit, but they still tasted great! Thanks for this recipe! Too bad I still couldn't get my picky son to eat them!

These are delicious and so easy! Have made them lots of times since I found them. Only change I made was to par-boil the wedges for about ten or twelve minutes before coating them in the mixture, took much less time in the oven that way. Also used olive oil and a little less than stated. Will be making these regularly, thanks for a keeper!