Potato Wedges. Cut each potato lengthwise into eight wedges. Place half of the potatoes in the bag; shake well to coat. Place in a single layer in pan.
Combine the next six ingredients in a large plastic bag; set aside.
Rinse potatoes under cold water; drain well.
Mix black pepper, oregano, garlic powder, and seasoned salt together in another bowl or a large zip-top bag.
Hello everybody, it's Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, potato wedges. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Potato Wedges is one of the most well liked of recent trending meals on earth. It's simple, it's quick, it tastes delicious. It is appreciated by millions every day. They're nice and they look fantastic. Potato Wedges is something which I have loved my entire life.
Cut each potato lengthwise into eight wedges. Place half of the potatoes in the bag; shake well to coat. Place in a single layer in pan.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook potato wedges using 7 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Potato Wedges:
- {Make ready 3 of large potatoes.
- {Take 1/3 cup of olive oil.
- {Take 1 tsp of salt.
- {Prepare 1/2 tsp of pepper.
- {Prepare 1/2 tsp of garlic powder.
- {Make ready 1 Tbsp of dried oregano.
- {Prepare 1 tsp of paprika.
Add potato wedges and mix around until evenly coated. Spread wedges on the prepared baking sheet. Thoroughly wash potatoes, cut in half, and slice into wedges. Toss wedges in olive oil and seasonings.
Steps to make Potato Wedges:
- 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, and bake 40-50 minutes. Enjoy!!.
Guys, you can make no fail, crispy, perfectly seasoned baked potato wedges that are better than anything you've ever ordered in a restaurant!. Anyway, toss the potato wedges around, then add plenty of kosher salt and freshly ground black pepper. Then toss it all around to coat. Russet potatoes are the best pick for potato wedges, both for their texture and size. Their thick skins and super-starchy flesh guarantee wedges with a crisp outside and fluffy insides once baked.
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