This recipe really doesn't need another five star rating, but it certainly deserves one.
A super easy recipe that results in beautifully crispy wedges that really do lend themselves wonderfully to a dazzling array of flavourings!!
Thanks so much FT...made for Aus/NZ Recipe Swap #42
Delicious! Easy and good. Thank you for sharing with us.
Try adding other veggies in as well!<br/>I had extra carrots; in the olive oil/ pepper mix, they were delicious and no-hassle.<br/>For a dip, try a flavored sour cream :)<br/>My folks and I give this two thumbs up.
We loved this. I made it using 3 (smallish) russets and one medium sweet potato. Cut them is good size wedges, used pepper, salt and garlic powder. Baked at 425 because I was also baking a pork tenderloin at that temp. Turned them after about 40 minutes. They were done at about the same time as the tenderloin - made for an easy dinner. Thanks for posting.
Easy, delicious , looks fantastic! And addition, before put the potatoes to the oven, could sprinkle your favour seasoning , some creature make more fun and devious :)))))))))
Want to speed it up? If you use red potato wedges; they will be done in only 25 minutes or so! Just made them and they turned out perfect! I'm just glad I checked on them early.
I've done a similar thing before, but I really like the instructions for this recipe. I used 4 quite small russet potatoes, cut in 6ths to make the wedges, and dried with a paper towel. I tossed mine in roasted garlic olive oil and added (with the pepper) some granulated garlic. Then I sprinkled in about 1/8 cup italian bread crumbs. After I had them in the pan I added roasted garlic sea salt and smoked kosher salt (a very light sprinkling of each). I put them toward the bottom third part of of my convection oven at 425 and they were ready in 35 minutes (golden brown. crisping on the edges, and fluffy in the center). For crispier, I would have had to use a little cooler oven, since much longer cooking time would result in burning rather than further browning and crisping. They were yummy, and with such a very easy preparation, who needs more? I served mine with french dip sandwiches. The rolls (foil wrapped) for the french dip heated perfectly during the last 8 minutes of the coking time for the fries.
I made this recipe scaled down for my toaster oven. It is easy and good result. Like others, I will experiment a bit with the spices when I make it again and I think I'll try another reviewer's suggestion and perhaps other vegetables also. Recipe as is is very good.
I made these tonight for dinner and they turned out great! I used russet potatoes, garlic olive oil, pepper, sea salt, garlic powder and parsley. They turned out crisp and brown after about 45 minutes in the oven. The tip about not adding salt in the beginning must have been the key! Will definitely make these again. Thanks for posting!
Crispy, easy and fast. Love this recipe. Thank you.