THE BEST CRISPY POTATO WEDGES
These are - hands down - the best Crispy Potato Wedges around! These homemade potato wedges are crispy on the outside and fluffy on the inside
Provided by Mariam E.
Categories Side Dish
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 F.
- Bring a pot with water to boil.
- Meanwhile, wash, peel and slice the potatoes in half and then cut each half into 4 wedges (or more depending on the size of your potatoes.
- Rinse the potatoes and add them to the boiling water. Parboil the potatoes. Time 5 minutes of cooking time and drain the potatoes from the hot water using a colander. Pour in to drain carefully so you don't break the potatoes.
- Transfer the potatoes back to a large dish or bowl and add in the seasonings and olive oil. Toss together the wedges to coat well.
- Line them on a sheet pan lined with parchment paper leaving some space between each piece. Sprinkle the parmesan cheese on the potatoes.
- Bake in the preheated oven for 30 minutes or until golden brown and crispy on the outside.
- Remove from the oven and let the potatoes cool down for a few minutes, then transfer to a serving dish. Garnish with some fresh chopped parsley or grated parmesan cheese.
Nutrition Facts : Calories 357 kcal, Carbohydrate 56 g, Protein 11 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 9 mg, Sodium 801 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
CRISPY POTATO WEDGES
These make for a great side dish. They are spicy and crispy yet fluffy in the middle. They go with everything.
Provided by Tatiana
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix paprika, olive oil, garlic powder, chili powder, salt, and black pepper together in a bowl until marinade is smooth.
- Place potatoes in a baking dish; add marinade and rub into potatoes. Sprinkle bread crumbs over potatoes and coat each wedge well.
- Bake in the preheated oven for 30 minutes. Reduce heat to 355 degrees F (180 degrees C) and continue cooking until wedges are tender enough to puncture with a fork, about 30 minutes more.
Nutrition Facts : Calories 316.5 calories, Carbohydrate 59.2 g, Fat 6.2 g, Fiber 7.8 g, Protein 8.1 g, SaturatedFat 1 g, Sodium 548.9 mg, Sugar 3.7 g
CRISPY POTATO WEDGES WITH MUSTARD
This was a Super Bowl recipe that came from the NY Times, so it's suitable for a bunch of hungry guys:) Adapted from Waldy Malouf of the Beacon Restaurant. You can either microwave this in about 30 minutes or bake it in about 60 minutes. I microwaved and used my favorite brown mustard, Koskiusko. Outside was tasty and crispy and inside was nice and soft. Careful lest your smoke detector goes off. Makes a great snack/appetizer though!
Provided by Kumquat the Cats fr
Categories Vegetable
Time 32m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F. Pierce potatoes with a fork and bake them until almost cooked, about 30 to 40 minutes. (Alternatively, microwave them on high for 6 minutes, turning them halfway through.) Leave oven on.
- In a large bowl, stir together mustard, olive oil, thyme, salt and pepper. When cool enough to handle, cut potatoes lengthwise into 4 wedges each. Toss wedges in mustard mixture until thoroughly coated.
- Raise oven temperature to 500 degrees F. Lay potato wedges, with one cut side down, on a rimmed baking sheet and roast for 20 minutes, turning them onto the other cut side after 10 minutes. Transfer to a warmed platter and serve.
Nutrition Facts : Calories 182.7, Fat 4, SaturatedFat 0.5, Sodium 331.5, Carbohydrate 33.6, Fiber 4.6, Sugar 1.9, Protein 4.4
CRISPY POTATO WEDGES WITH MUSTARD
Steps:
- Preheaet oven to 400 degrees. Pierce potatoes with a fork and bake them until almost cooked, about 30 to 40 minutes. Alternatively, microwave them on high for 6 minutes, turning them halfway through. Leave oven on. In a large bowl, stir together mustard, olive oil, thyme, salt and pepper. When cool enough to handle, cut potatoes lenghwise into 4 wedges each. Toss wedges in mustard mixture until thoroughly coated. Raise oven temperature to 500 degrees. Lay potato wedges, with one cut side down, on a rimmed baking sheet and rost for 20 minutes, turning them onto other cut side after 10 minutes. Transfer to a warmed platter and serve.
BAKED CRISPY POTATO WEDGES
French-fry fans will fall for this easy oven-baked variety and never miss the fat. Try pairing the crispy potato wedges with everything from hot dogs and hamburgers to chicken strips and fish. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Cut each potato into 12 wedges; place in a large bowl. Add the remaining ingredients; toss to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. , Bake at 425° for 20 minutes. Turn; bake 25-30 minutes longer or until crisp.
Nutrition Facts : Calories 134 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 74mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
CRISPY POTATO WEDGES
Per request. This recipe has lots of do-ahead steps to make holiday cooking easier--can be prepared one day ahead, doing the final baking when oven is free or when turkey or roast is resting. Recipe source: Bon Appetit (November 2006)
Provided by ellie_
Categories Potato
Time 2h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook potatoes in boiling water until tender (20-30 minutes). Drain and cool. (This can be done 1 day ahead chilling potatoes). Peel potatoes and cut each into 6 wedges.
- Melt butter in a large skillet. Remove from heat. Stir in rosemary, paprika, salt and pepper.
- Roll potato wedges in seasoned butter.
- Place potato wedges on a cookie sheet.
- Stir in 1 1/2 cups breadcrumbs (panko)in skillet (with butter), making sure crumbs are well coated with the butter.
- Roll potatoes in buttered crumb mixture and then return potatoes to cookie sheet. (This can be done 1 day ahead--cover with plastic wrap and chill up to one day).
- Preheat oven to 350-degrees F. Bake potatoes until crisp (45 minutes).
Nutrition Facts : Calories 276.7, Fat 9.3, SaturatedFat 5.2, Cholesterol 20.3, Sodium 644.8, Carbohydrate 43, Fiber 3.7, Sugar 2.7, Protein 6
CRISPY SPICED POTATO WEDGES
Mustard seeds give these steak house-style wedges great flavor and crunch.
Categories Potato Side Kid-Friendly Deep-Fry Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Combine potatoes, 1/4 cup salt, and 3 qt. cold water in a 5-7-qt. pot. Bring to a boil, then reduce to a simmer; cook until just fork-tender, 2-3 minutes. Drain, arrange in a single layer on a large plate, and chill until cold, about 20 minutes (handle potatoes delicately; they will be fragile until chilled).
- Pour oil into a wide heavy pot to a depth of 2". Heat over medium-high until deep-fry thermometer registers 350°F.
- Meanwhile, coarsely crush 1 Tbsp. mustard seeds. Combine flour, cornstarch, 2 Tbsp. paprika, 1/2 tsp. pepper, 1/4 tsp. garlic powder, 1 tsp. salt, crushed mustard seeds, and remaining whole mustard seeds in a large bowl. Combine buttermilk and chilled potatoes in another large bowl. Dredge potatoes in flour mixture, then transfer to a plate as you go.
- Working in two batches, fry wedges, turning once halfway through, until crisp, 6-8 minutes per batch. Drain on paper towels. Transfer to a serving platter, then season with salt, pepper, paprika, and garlic powder.
CRISPY POTATO WEDGES
Make and share this Crispy Potato Wedges recipe from Food.com.
Provided by Will Bowden
Categories Potato
Time 1h50m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Place potatoes in a large bowl; add cold water to cover and let stand 15 min minutes.
- Preheat oven to 425.
- Spray a nonstick baking sheet with vegetable cooking spray.
- Set aside.
- Drain potatoes in colander.
- Spread on a double layer of paper towels.
- Cover with a second layer of paper towels.
- Press down on the towels to dry potatoes.
- Transfer potatoes to a clean large bowl.
- Sprinkle with oil, pepper, and salt; toss gently to combine. Arrange seasoned potatoes in a single layer on the prepared baking sheet.
- Bake potatoes for 20 minutes.
- Using a spatula, turn potatoes; sprinkle with garlic. Bake until golden, about 20 minutes, turning baking sheet after 10 minutes for even browning.
- Serve immediately with ketchup on the side.
- Add 1/2 teaspoon of paprika when tossing potatoes with spices.
- Bake as previously directed.>.
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.
Provided by Chef on the coast
Categories Potato
Time 1h
Yield 32-36 potato wedges, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 194.5, Fat 3.6, SaturatedFat 0.5, Sodium 85.5, Carbohydrate 37.3, Fiber 4.7, Sugar 1.7, Protein 4.3
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