Zesty Herbed Potato Wedges For Grill Or Stove Top Recipes

SEASONED BAKED POTATO WEDGES

Steps:

• Preheat oven to 220°C/430°F (200°C/390°F fan/convection)
• Mix the Seasoning ingredients.
• Cut the potatoes in half lengthwise, then cut each half into 4 "wedges" (so you get 8 pieces from each potato). If your potato is small/medium, just cut into 6 wedges.
• Place potatoes in a large bowl, drizzle over oil and seasoning. Toss with hands.
• Spread out on tray, ensuring cut side lies flat on the tray.
• Bake for 35 to 45 minutes, turning once, or until dark golden brown and crispy.
• Serve immediately!
• Dipping sauces: Classic Aussie way is with sour cream and sweet chilli sauce. Otherwise, try tomato sauce/ketchup, BBQ sauce, yogurt, ranch, aoli.

GARLIC HERB SKILLET POTATOES

Steps:

• Melt the butter and heat the olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet in a single layer. Cook without stirring for 5 minutes, or until the potatoes have begun to brown on the bottom.
• Sprinkle potato slices with rosemary, thyme, oregano, parsley, and paprika. Turn the potatoes, and continue cooking 5 minutes, or until tender. Turn off the heat, and sprinkle the garlic and cayenne over the potatoes. Lightly toss for about 1 minute, until the garlic has softened.

HERBED PARTY POTATO WEDGES

Steps:

• Preheat oven to 425° Combine first six ingredients; toss to coat. Transfer potato wedges to baking sheets or a cooking stone. Bake 40-45 minutes or until browned on bottom, turning once. Meanwhile, to make sauce, mix sour cream, Parmesan cheese and garlic in a small bowl; refrigerate until serving.

POTATO WEDGES RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Thoroughly wash potatoes, cut in half, and slice into wedges.
• Toss wedges in olive oil and seasonings.
• Place on a baking sheet, skin side down.
• Bake 40-50 minutes.
• Enjoy!

ZESTY HERBED POTATO WEDGES FOR GRILL OR STOVE TOP

Steps:

• Prepare grill for indirect-heat cooking.
• Meanwhile, place potatoes in large microwave-safe bowl.
• Toss with 1 tablespoon oil and 1/4 teaspoon salt. Cover bowl.
• Microwave on HIGH, stirring occasionally, until just tender, 8-10 minutes.
• TO FINISH ON GRILL:.
• Add onion wedges to potatoes; toss to coat with oil.
• Grill potatoes and onion over indirect heat, covered, turning once, until browned and cooked through, 6-8 minutes.
• In large bowl, combine remaining 1 Tablespoon oil with vinegar, parsley, zest, paprika and remaining 1/4 teaspoon salt.
• Add potatoes and onion; toss gently to coat.
• TO FINISH ON STOVE:.
• Microwave potatoes as directed in steps 1-3.
• In large nonstick skillet, in additional 1 teaspoon oil, cook onion over medium heat, turning occasionally, until almost tender, 5 minutes.
• Add potatoes; cook, turning once, until lightly browned, 3-5 minutes.

GINA'S SPICY POTATO WEDGES

Steps:

• Preheat oven to 450 degrees F.
• In a large bowl, toss the potatoes with the melted butter, olive oil, seasoned salt, cayenne, parsley, and 3 tablespoons of the Parmesan.
• Arrange in a single layer on 2 sheet trays. Bake until golden brown and crisp, about 45 minutes. Turn the potatoes halfway through the cooking with flat spatula.
• Remove from oven and taste for seasoning. Add some kosher salt to taste and transfer to a serving platter. Garnish with more Parmesan and serve.

ROASTED POTATO WEDGES WITH HERBS

Steps:

• Preheat oven to 425°F.
• Combine all ingredients, except potatoes, in a small bowl.
• Place potatoes in a large zip-close plastic bag.
• Add mustard mixture.
• Close bag and shake to coat.
• Pour contents of bag into a shallow baking pan coated with cooking spray.
• Bake, turning occasionally, until potatoes are tender, about 40-60 minutes.