baking potato wedges at 425


Thanks again! My husband always wants rice as a starch side but ever since we’ve made your fries, he loved them so much he now asks for potato wedges. Place the potato wedges on the prepared pan and drizzle them with the olive oil. My wife thought it wasn’t “too” horrible, but I was feeling defeated. Hi Katie! Thanks Kate! Hi Matthew! For thinner, crispier fries, cut each potato into 16 wedges. To bake potatoes, first scrub the potatoes and rinse them in cold water. KEEP IN MIND every oven is different; you may need additional roasting time or less. Make these potato wedges whenever the French fry craving strikes! They were a bit dry on the outside. We’re being better about eating more plant-based diets. I’m happy you loved them. Seems like a better way to coat the entire wedge? Just like you said, the outside was crispy and flavorful, and the inside was soft and meaty. Just like stated in the recipe, they are ulta crispy! Excellent recipe! Place the sliced potatoes into a large bowl and cover them with hot water (I used hot water from the tap, but others have suggested that pipes can leach impurities into hot water, so it may be best to use cool tap water that has been heated on the stove). Thank you! You should be able to flip a few wedges at once with a spatula, then scoot them around a bit so they’re in an even layer again. I appreciate the recipes you share that are a healthy alternative to bad snacking habits (like potato chips!) Make these all the time- so easy and delicious! Thank you for the recipe. We cubed the potatoes and they were crispy outside and moist inside. Made exactly to recipe. While baking place the wedges in such a way that the skin side touches the tray. They are tossed in oil and seasoned with paprika, chili powder, garlic powder, salt, and onion powder. Reduce heat to 350 degrees, flip the wedges so the other cut side is down and sprinkle again with. The best way to cut potato wedges is to cut a potato lengthways. ¥ä½œï¼ŒHR,你好,你好招聘,就业,旅游,853, Steakhouse Style Baked Potato — Tastes Lovely, Weekly Menu :: May 25 – 29 — Tastes Lovely, Weekly Menu & Shopping List :: June 29 – July 3 — Tastes Lovely, Broccoli Cheddar Stuffed Baked Potato with Chicken — Tastes Lovely, Roll out the Red Carpet… we’ve got an award winning menu for your Oscar themed party! (You will not be subscribed to our email newsletter.). Flip halfway through baking. Serve the potatoes hot from the oven. I didn’t try it with those, sorry! Love this recipe. That sounds like a delicious idea! Boil potato wedges until tender. Tip the potatoes onto a baking tray. With about 5 minutes left, cut up some lamb merguez (or another faviorite sausage),toss it in the pan, give the sausage bits a good toss around or two, and let it pan fry for a few minutes til crisped up. Thank you for your review. Marvelous! Can also toss the wedges in zaatar. Like this recipe with chipotle aioli! thanks! Cut your potatoes in half, then cut the halves into thirds. These wedges were fabulous, crispy, tasty and something I am going to make again. I can’t wait to try more of the ideas on your site. If you made the recipe, please choose a star rating, too. I made them exactly as told and we loved them!! Perfet. I never soaked then before though and will be trying that step next time. Do you have any other recipes for using the leftover wedges? Should I reheat at the same temp and time as the recipe? Arrange them in an even layer and return the pan to the oven. Can I prepare and cook these in advance and warm them up just being serving? Definitely going to try them again and explore with different spices and such. Extra Crispy Baked Potato Wedges. But the key was all the tricks to get that perfect crunch. So, we decided to use the leftovers for breakfast potatoes in the morning. This is such an easy potato recipe and requires no more than a handful of ingredients. Printable Recipe These delicious potato wedges are a bit more trouble to put together than others, but trust me, the end result is well worth the effort. The first time I try a recipe, I usually follow it very closely…..then afterwards think of changes, embellishments or edits for the next time depending on my preferences, likes and dislikes. © Cookie and Kate 2010 - 2021. Super easy to make. Thank you so much for the recipe – sadly I ate them before I realised I hadn’t taken a photo, they looked so nice. Made these fries today as I absolutely love love LOVE fries!! How long do these cook???? FRIES. Made them tonight for my wife and I and had plenty left over. These potato wedges are impossibly crispy and crackly on the outside, with tender, pillowy potato insides. Bake for 30 minutes, then flip the wedges over (use a spatula and you should be able to flip several at a time). To make Spicy Potato Wedges, toss the oil-coated potatoes with 1 teaspoon chili powder, 1 teaspoon paprika and 1/4 teaspoon garlic powder. These potato wedges turned out crispy and very tasty. In 13 inch by 9 inch baking dish, add all ingredients, tossing to coat potatoes. Going plant-based doesn’t mean gloppy things filled with cheese. Followed directions with exception of onion powder and salt, I substituted an onion salt with parsley blend, and used foil to line pan. It should not be considered a substitute for a professional nutritionist’s advice. Anyway, just wondering why you soak your potatoes in hot water when so many other fry recipes suggest cold? Lisa Mc. The hot water soak really helped. Thank you! Turned out phenomenal. Cookie and Kate is a registered trademark of Cookie and Kate LLC. My go to potato wedges recipe! Sure, you could try that. These Crispy Salt and Vinegar Potato Wedges are homemade potato wedges baked to crispy perfection with flaky sea salt and vinegar! Cover and bring your potatoes to a boil, reduce heat to medium and simmer for exactly 5 minutes (not a second more!) Directions. :) Bake them for 20 minutes at 425 F and then flip them over. I plan on making these for a dinner party. Arrange the potatoes evenly across the pan, so each wedge has a flat side against the pan. If you don’t have one, you’ll need to divide them across two pans. What a transformation! ; How to store Baked Potato Wedges: If you have leftover baked potato wedges, keep them in an airtight container in the refrigerator for 3-4 days. If you love this recipe, you definitely don’t want to miss my crispy baked sweet potato fries. Gonna try these tonite, thanks! Thought I’d give the fries part another go, and searched for the right recipe, and so last night I made your ultra crispy wedges as a side for burgers and dogs. I did tweak the spice ratio to taste, but otherwise stuck with the recipe. Made for my family making dumpster style.Delicious! I topped mine with fried edam cheese and onions; can’t figure out how to post a pic :D wonderful tips! But I would like to know how to prepare this potatoes wedges into frozen potatoes wedges. Affiliate details ». I rarely leave a comment on recipes I try, but I’m absolutely OBSESSED with these potatoes! :). Thank you for my new favorite recipe! Toss until the potatoes are evenly coated in oil and spices, then arrange them in even columns across the pan so each wedge has a cut side against the pan. You’ll need about four medium potatoes. Here’s how to make baked potato wedges (see the full recipe below): Cut 2 to 3-inch long waxy potatoes into wedges (see the video below). I’m happy you loved it. Position a rack on the middle or lower level of the oven. Email me when Kate or another C+K reader replies directly to my comment. Sprinkle with parsley for bonus points in the looks department. You’ve been up-leveled. We really enjoyed them! I’m so glad to know about this technique. Super disappointing…. The only tips I would add is to put the wedges in a bowl and toss them with olive oil before placing them on the cooking sheet and then sprinkle them with the premade seasoning blend. Then, pierce the potatoes with a fork for faster cooking. So excited to find this method and recipe. (More on that below. I used pretty small potatoes so they were done in 50 minutes total! I like your approach and creativity. I’m glad you enjoyed them and found it easy. Hi Tiffany, thank you for your comment. Excellent recipe. They can rival any Three cooked Fries done in hot oil. Turned out great! These tasted better than any restaurant-purchased wedges! I never thought I could make really good french fries without frying! I added whole dried curry leaves, my own dehydrated garlic, cumin seeds coriander seeds, mustard seeds, whole dried turmeric root & spicy Hungarian paprika to the already listed spices, and crushed them together very finely. I’ve been craving steak fries for a few months now, but no desire to “mask up” to go to a restaurant. Two thumbs up! Once out of the oven, I loaded them up with diced, sweet red peppers, extra aged white cheddar, parmesan & asiago cheeses, m lted all, then served with fresh salsa & ultra thick European sour cream – the real stuff. Thank you for all your efforts on putting together such great recipes. Not a person at my table felt the need to hold back their critical comments about how awful these potato wedges were. These were amazing! Thanks you. The best home made wedges I have ever made. Let it cool before cutting it open and adding toppings. Keep an eye on them though since they have already been baked. Definitely will be our family’s go to recipe!! I’m not much of a cook and usually care less to try unless it’s simple step meals such as this. That’s what I wanted. Did they start to get a bubbly brown outer layer? . We had recently tried a couple different recipes and the fries stick, do not get crispy, etc. I will be making these again! I made it last night – the technique works perfectly! Drain the potatoes and lightly pat them dry with a lint-free tea towel. Bake until the wedges are deeply golden, crisp and easily pierced through by a fork, about 25 to 30 more minutes (the fries near the outside of my pan were done at 25, so I removed them and put the pan back in the oven for 5 more minutes to finish off the rest). I’ve made potato wedges before but it turns out I was doing it all wrong. Or mayonnaise, mustard, cheese sauce, whichever strikes your fancy. Spread the wedges out evenly on a baking sheet - just make sure they're not touching. The crisp was delicious we had them with garlic aioli which was scrumptious. I would have left them in a bit longer but they were already very soft on the inside. Crispy potato wedges or bust! I will make again. This simple recipe made me feel I can actually cook something. You may need to adjust your cook times based on your oown unique oven temps. I’m happy you have been able t find something that works for your variables. (I cut some potato wedges in half cuz they were really long, but I think that led to overcooking them, less surface area etc). In other words, slice each potato into 6 long wedges. Remove the potato after 45 to 50 minutes. Use a paper towel to completely dry any moisture the cut potato releases. I always work so hard on my recipes and I’m so eager to hear how they turn out for you. It was easily the best fry recipe I’ve ever made, and possibly ever eaten. I like to roast potatoes at 425 degrees so the spice blend does not burn. Having homemade fries with bbq ribs on a cold rainy night in Wisconsin. They would be delicious in the morning. This is my new favorite way to make potatoes! Place the sliced potatoes into a large bowl and cover them with hot water (I used hot water from the … These take a little longer but are totally worth the time. Thank you! It’s basically a paprika blend seasoning with spices and dried garlic, which is the same exact spice the chef used in these Banquet potatoes. These potato wedges turned out AWESOME! They were not brown and bubbly on the outside. Recipe Notes and Variations. In an oven, bake the potatoes at 425 °F (220°C) for 45-60 minutes. These were FAB! I haven’t tried it, but that may work just fine. Accessibility Policy ⋄ Comment Policy ⋄ Nutrition Disclaimer ⋄ Photo/Recipe Policy ⋄ Privacy Policy, Subscribe to our newsletter! How long did you leave them in for? I omitted the salt only because we don’t add salt to any recipes, but even without salt, they turned out great. Very crispy outside while still soft on the inside. This will be in my regular rotation from now on…. If you get a chance, share a picture on Instagram with the hashtag #cookieandkate! Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! I don’t even know how to cook an egg, but I wanted to try to make them. Ironically, this is virtually the exact recipe I use down to the seasoning. :) Blessed I have found this recipe. Any suggestions? Or, serve them as a side with: Please let me know how these potato wedges turn out for you! Hi! I made theses fries tonight! Great fries…..very crispy thanks to the pre-oven soak. I typically pierce … Combine Parmesan cheese and oregano ... aside. I got so many compliments on the potatoes in the recipe and made them again a week later as wedges. Lucy, our dog, loves them too!! EVER. You’re welcome Faith! Serve up on a bed of labneh and BA-BAM! Yum. I’m excited you loved them, Lisa. I always follow directions exaclty when making a new recipe–only exception to this was I soaked the potatoes for closer to 30 minutes than the 10 minutes that were recommended. Sorry no pictures, ate them up too fast! The sweet potato wedges turned out caramelized and delicious too. I shared it with a friend and she went absolutely bananas. Yes, oven temps and the way they heat can vary. Add salt to taste. I’m glad you were able to make something to fit your desired taste. It will make the skin crispier. If you want a convection baked potato with a crispier skin, rub the potato with olive oil, vegetable oil or butter. They may be done baking earlier than specified below so keep an eye on them toward the end.). Wish I had been brave and made them for the Super Bowl party over the weekend. Made half a recipe because we are only two. Plus, the long, narrow shape of russets makes them perfect for slicing. Thank you for sharing, Magnolia. I am happy with this! This process rocks…. Perfect every time I make them. Cut each potato in half lengthways, then in half lengthways again to make quarters, and then cut each half in half lengthways on the diagonal to make two wedges (you’ll end up with 8 wedges per potato; make sure they are about the same thickness and size). Crispy, flavorful; a massive hit with the entire family. Followed exactly but since we are unable to go to the store had to use some some sad looking russets and an old Yukon gold. I’m sorry to hear that. Very yummy! I appreciate your review. Will be a go to recipe. These were so good! Timing would likely decrease as well. My college roommates loved them, too, and they were gone within 30 minutes! Hope that helps. The seasoning I used for these baked potato wedges is actually a home fry potato seasoning, that I purchased at a Restaurant supply store. Dog lover. Slice the potatoes into even wedges so they bake evenly. You wouldn’t want to leave the dry potato slices out long, because potatoes oxidize (turn brown) over time when they’re exposed to air. Do you find your oven cooks warmer? Season generously with garlic powder, onion powder and black pepper. Thanks for a great potato wedges recipe. Nice and crispy with lots of flavor! Let me know if you do. These Ultra Crispy Baked Fries where ultra delicious! I don’t try new recipes very often (not much of a cook) but these yummy and your directions were simple and easy to follow! I made these for my son’s birthday party Saturday and they were amazing when they were fresh, super crispy, I used a roaster with low heat settings to keep for the party, they got really mushy quickly, but I don’t know of anyone who knows how to keep fries or potatoes crispy for a party. Very good. More about Cookie and Kate », Follow us! Thank you! Hardly crispy. They were delicious- crunchy on the outside, soft on the inside- absolute perfection. Kim in Victoria, BC. I prefer to toss on the parchment and use my hands to really distribute the spices, since there are a lot. Since these potato wedges are baked in heart-healthy olive oil, rather than deep-fried in canola oil, they are far more redeeming than your average French fries. Thank you, Kate! (Warm it just until it’s hot to the touch, not boiling.). A definite do-again. Slice and roast them in the morning. This gem of a recipe was shown to me by a yugoslavian woman so I always referred to them as ‘yugo fries’. Loved this recipe! (It's all free.). I love that they are now a request! I’ve used them in my recipes for mashed potatoes, roasted breakfast potatoes and hash browns. They’re as healthy as fries can be, basically. I’ll probably make it again tonight, the following night, and the night after that! Increased heat to 425 (again no time!) 1 change I’ve made is that I arrange the potatoes standing skin side down to avoid having to flip them :). It’s the thing I’ve always been missing!! Don’t know why I only get the music on the video? As someone who’s had limited success with baking potato wedges in the past, this recipe is the game changer!!! Hello! This method works perfectly every time. I made them with Yukon gold and they were delish ! I’ve tried a lot of oven wedges to satisfy the fry-loving hubby, and this method really delivered. That’s great, Crissy! Hi…tks for yr recipe. My 5 year old actually said, „You‘ve made potato wedges before Mom, but this time they aren’t mushy.“. Your comments make my day. Thanks for the recipe! Preheat the oven to 425 °F (220 °C). This recipe kicked butt! Cut each potato lengthwise into 8 wedges, dip ... with vegetable spray.Bake at 425 degrees for 25 ... calories per 4 wedges. My Kansas City Kitchen right now time the French fry craving strikes end. ) enjoyed... Not a person at my table felt the need to adjust your cook times based on your oown unique temps. 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