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.
Hey everyone, it's me, Dave, welcome to our recipe site. Today, we're going to prepare a special dish, potato wedges. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.
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.
Potato Wedges is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It's simple, it's fast, it tastes yummy. Potato Wedges is something that I've loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have potato wedges using 7 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Potato Wedges:
- {Take 3 of large potatoes.
- {Prepare 1/3 cup of olive oil.
- {Take 1 tsp of salt.
- {Take 1/2 tsp of pepper.
- {Get 1/2 tsp of garlic powder.
- {Take 1 Tbsp of dried oregano.
- {Take 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.
Instructions 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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