Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes. I Made It Print. Full Nutrition. Reviews Read More Reviews. Reviews: Most Helpful. Rating: 4 stars. Great seasonings in this recipe. I rated 4 stars because I made some changes - we boiled the potato wedges for 7 minutes before seasoning them and putting them in the oven for about 15 minutes.
This makes for a great texture. It's mashed potatoey goodness inside, with a crispy outside. You cannot ask for anything more Read More. Sarah Jo. Rating: 5 stars. Pretty tasty. I used sea salt. I did cook them for a little longer, only because we like them a little crispier. I served these with my Zesty Ranch Dip. No leftovers. Next time, I'll double the recipe. I've been making a similar version of these for years.
Quick, easy, delicious. A couple of quick extra steps makes them even better. After cutting into wedges, blot excess moisture off with paper towels. This helps to more evenly coat potato wedges with oil and seasoning. Also, stand wedges on the skin side in the pan. You won't have to turn them,and they will cook more evenly. Unless you forget they're in the oven, this recipe is almost impossible to ruin!
Rating: 3 stars. Loved the technique and the texture of the potatoes, so 3 stars. However, the garlic powder and onion powder ruins the taste for us. Those two ingredients appear in so many commercial products, which is why I believe people don't mind them, or actually develop a taste for them.
I was raised a second-generation Italian, and we never even had ersatz ingredients like those in the house. When we wanted garlic or onion flavor, we used garlic or onions. As a consequence, I can't stomach the flavor of artificial stuff. Instead, rubbing the cut potatoes with a cut clove of garlic and a cut onion will give a far superior flavor. That said, it's brilliant to combine the oil, Parmesan, salt, pepper and any other spices you like in a bag and shaking the potatoes is a very neat, no-fuss way to dress them before roasting.
We eliminated the garlic and onion powders, replacing them with finely chopped rosemary and basil from the garden.
Great flavor that will complement any roasted meat or poultry. I just mixed it all up on the cookie sheet - no need to use a plastic bag. If you make this recipe, snap a photo and hashtag it inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: inspiredtaste.
Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Click Go to signup for free! No added oil on pan needed! A proper SilPad has wire in the silicone which aides in the browning.
Reply Andee November 15, , am I prepared this recipe for the first time last night. I followed your directions and they came out perfectly! The only thing I changed was the herb that I used. I enjoy your recipes! Looking forward to making these. One tip that I learned from the cooking channel is that if you heat the oil on the baking sheet first, it works like a charm.
Just drizzle the oil and pop it in the oven to heat up prior to roasting anything. It works great for potatoes, vegetables, fish, meats…anything that you are roasting in the oven! Reply Joanne May 12, , pm Nice! I made these for my family. WOW what a reaction. They loved them and devoured every last potato wedge. Great recipe!
Reply Joanne April 16, , pm Nice! Glad they worked well for you. These were so good! Crispy on the outside, soft on the inside. Reply Adam April 10, , pm Great! Glad they worked out in the end for you. Yes, definitely. Since dried rosemary will be a little stronger than fresh, use 1 teaspoon of dried herbs for this recipe.
I just made this and they came out great my family loved them. Reply Joanne April 3, , am Nice! Sweet or regular, I love them both! All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. You must be at least 16 years old to post a comment. Subscribe to Inspired Taste's free newsletter to receive hand-picked recipes and as a thank you for joining our community, we will send you a link to download our free eCookbook!
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