Community Pick
Crispy Potato Wedges
"I believe this came from TOH a long time ago. I've been making these for several years now. My family likes them because they are thick. I like them because IF there are any leftovers...I like making hashbrowns with them the next morning. Yield is approximate."
photo by I'mPat
- Ready In:
- 1hr
- Ingredients:
- 5
- Yields:
-
32-36 potato wedges
- Serves:
- 4-6
ingredients
- 4 medium russet potatoes, cut into large wedges
- 1 tablespoon vegetable oil
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon salt
- 1 dash garlic
directions
- Place potatoes in large bowl. Cover with cold water. Let stand for 15 minutes.
- Preheat oven to 425 degrees.
- Spray baking sheet with vegetable cooking spray.
- Drain potatoes in colander. Spread on a towel and pat dry.
- Transfer potatoes to large bowl.
- Sprinkle with rest of ingredients.
- Toss gently to combine. Arrange seasoned potatoes in a single layer on baking sheet.
- Bake potatoes for 20 minutes. Turn potatoes, cook 20 minutes longer.
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Reviews
-
These potato wedges turned out crispy outside and moist inside. So yummy. I used red potatoes. Thanks Chef on the coast :) Made for I Recommend tag game -
I've attempted making potato wedges on numerous occasions but this time - I DID IT! These are super yummy! Crispy on the outside but nice and soft on the inside. Just the way i like them. :) -
Our only issue was they were not crispy though well browned , I used Nadine potatoes which I have roasted without problem but maybe they were not the best choice for wedges otherwise the centre was nice and soft and overall enjoyed, thank you Chef on the coast, made for I Recommend tag game and recommended by Debbwl. -
I thought the flavor was good but giving it a 3 star because the cook time was too long. They came out WAY too crispy (actually more like crunchy, some pieces were like chips!). I think 10-12 min on each side would have been perfect. I'll try that next time and see how it goes.
-
You can't get much easier or better than this. Great, cripsy potato wedges. This method works so much better for me than cutting the potatoes into fry shapes. Yummy addition of garlic.
see 16 more reviews
Tweaks
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These potatoes were amazing...will definately be making them again! Used olive oil in place of vegetable oil! Thanks for posting! -
Simple but good. I followed the recipe as written except that I didn't soak the potatoes. I mixed everything together in a covered pan and made on the grill. I also used olive oil instead of vegetable oil. Everyone enjoyed them.
RECIPE SUBMITTED BY
<p>I live on the Oregon Coast with husband and four boys. I am able to stay at home with them and hold down the fort. I have many cookbooks which I enjoy searching through for our family favorites. I recently started working as a home health care worker for seniors with disabilities (which I absolutely love), I love to quilt, crochet, bake, read, garden, watch the rain (which happens quite frequently here) and play with my kids. <br /><br />I am passionate about canning, canning, canning. I will admit I like admiring all the hard work after the jars are placed on the shelves. hehee I am all for if I can make it myself I will. Yes...I am frugal. I also love to bake. Especially homemade bread. I will continue to do so until arthritis takes over my hands. Then I will use more of the mixer for the kneading part. <br />All recipes I post are ones I've made and are our famiy favorites. <br /><br />I love pretty flowers. These flowers grace our yard every year. I could watch them all day long and be perfectly content! <br /><a href=http://s260.photobucket.com/albums/ii24/zauggrc/?action=view?t=2008flowers008.jpg target=_blank><img src=http://i260.photobucket.com/albums/ii24/zauggrc/2008flowers008.jpg border=0 alt=Photobucket /></a></p>
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