By French Tart on November 01, 2006
Photo by JustJanS
Photo by JustJanS
"This is my Dad's recipe!!! Brilliant low fat & EASY roasted potato wedges with freshly ground black pepper and olive oil. I have also added garlic, lemon wedges, fresh thyme, fresh rosemary, cumin, chilli.......the list is endless! I have posted the basic recipe and it is obviously easy to add whatever you like, depending on the mood, season & type of meal you are serving. For example, rosemary is great with lamb dishes; thyme and oregano marries wonderfully with Italian & French cuisine; garlic and lemons are GREAT with roast chicken. The basic peppered recipe is still my favourite though - I use fleur de sel (local sea salt) in mine - but any coarse salt will be fine. I have given measurements for about 4 people......it is easily adapted up or down however!"
Serving Size: 1 (230 g)
Servings Per Recipe: 4
"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."
"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 :)))))))))"
"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."
"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."
"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 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."
"Loved the crispiness of these. Will definitely make these again."
"Loved these! So simple and so delicious. I love that it's so versatile. I made three different batches with different seasonings on each one. My favorite was with pepper, rosemary, garlic powder, and finished with Kosher salt. Way better than French fries and healthier too!!"
"Love love love them. I wanted something to go with my pan fried fish for a solo dinner. I added lemon zest to the bag with the wedges and pepper."
"Fantastic! Turned out great on the first try. This one's a keeper."
"Very simple to make and delicious. I just used coarse ground black pepper and sea salt, and they were perfect! Thanks!"
"These potatoes were fantastic and very easy! I followed the recipe exactly except that I turned them half-way thru so that they would be enenly-browned! Thanks to your dad FrenchTart....it will be a keeper of mine :o)!"
"Using those old standard Idaho russets this is cheap and simple to prepare-no peeling involved! The mayonnaise dip was an extra, extra special indulgence and one we greatly enjoyed. Fresh rosemary from the garden was the herb of choice. Reviewed for Best of 2010 and for Veg Tag Adopt-a-Recipe."
"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."
"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."
"So tasty--so easy! I used just the seasonings listed, and cooked for the full hour, because I was using Yukon Golds and wanted them very crisp. They were just perfect. Thanks for posting!"