Time 20m Yield 5 Number Of Ingredients 9 Steps:
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Slice potatoes into 16 wedges. Combine flour, chili powder, chicken bouillon, paprika, black pepper, and cayenne in a 1-gallon resealable plastic bag. Dip potato wedges in milk, then shake them in the flour mixture. Fry in the hot oil until golden brown, 5 to 6 minutes per batch. Let drain on paper towels.
Time 28m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Preheat oil to 350ºF. Mix batter mixture until smooth. Cut each uncooked potato into 8 wedges, and soak in batter mixture for at least 20 minutes. Roll potato wedges in flour mixture, put them back in batter mixture, then flour again. Fry wedges for 3½ minutes or until golden brown.
Time 1h5m Yield 6 servings Number Of Ingredients 6 Steps:
Preheat the oven to 400 degrees F. Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You’ll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down. Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve.
Time 50m Yield 6-8 servings. Number Of Ingredients 7 Steps:
Spread oil in a 13-in. x 9-in. baking pan. Combine the next five ingredients in a large plastic bag. 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. Repeat with remaining potatoes. , Bake, uncovered, at 350° for 40-45 minutes or until tender, turning once after 25 minutes.
Time 35m Yield 4 Number Of Ingredients 7 Steps:
Preheat an oven to 425 degrees F (220 degrees C). Place Parmesan cheese, olive oil, onion powder, garlic powder, pepper, salt, and potatoes into a resealable plastic bag. Seal the bag, then shake to coat the potatoes with the seasoning. Spread the potatoes over a baking sheet. Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.
Time 40m Yield 4 Number Of Ingredients 7 Steps:
Heat oven to 425°. Mix salt, sugar, paprika, mustard and garlic powder. Gently scrub potatoes, but do not peel. Cut each potato lengthwise in half; cut each half lengthwise into 4 wedges. Place potato wedges, skin sides down, in ungreased rectangular pan, 13x9x2 inches. Spray potatoes with cooking spray until lightly coated. Sprinkle with salt mixture. Bake uncovered 25 to 30 minutes or until potatoes are tender when pierced with fork. (Baking time will vary depending on the size and type of the potato used.)
Time 40m Yield 18 wedges Number Of Ingredients 8 Steps:
Preheat oven to 475. Cut each potato (washed and unpeeled) in half lengthwise and then cut each half into 3 long wedges, making 6 wedges per potato. In a small bowl, mix together the salt, chili powder, coriander, pepper and chives. Set aside. In a large bowl whisk together the olive oil and sour cream. Add the potatoes and toss to coat well. Sprinkle in the spices mixture and then toss again, coating potatoes evenly. Place potatoes skin side down on a lightly pan-sprayed baking sheet. Bake in the oven for 25min or until lightly browned.
Yield 3 servings Number Of Ingredients 8 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!
Time 50m Yield Serves 4-6 Number Of Ingredients 2 Steps:
Heat the oven to 200C/180C fan/gas 6. Bring a large pan of lightly salted water to the boil. Cut the potatoes into chunky wedges, then boil in the water for 7 mins. Drain and leave to steam dry for 5 mins. Spread the wedges out on a large baking sheet or two smaller ones. Toss with the oil and 1 tsp salt (preferably sea salt) and spread out so that they aren’t overlapping. Roast for 30 mins, turning halfway until golden and crisp.
Time 25m Yield 6 servings. Number Of Ingredients 8 Steps:
Preheat air fryer to 400°. Cut each potato lengthwise in half. Cut each half into 3 wedges. In a large bowl, drizzle potatoes with oil; toss to coat. Combine the remaining ingredients. Add to potatoes; toss to coat., In batches, arrange potatoes in a single layer on greased tray in air-fryer basket. Cook until golden brown and tender, 15-20 minutes.
