Time 1h10m Yield 4 Number Of Ingredients 7 Steps:
Preheat oven to 450 degrees F (230 degrees C). In a large bowl, toss potato wedges with oil. Arrange in a single layer in a roasting pan. Bake in preheated oven for 50 minutes. Sprinkle with parsley, thyme, oregano, salt and pepper. Bake for 10 minutes, or until golden brown.
Time 1h2m Yield 1 serving(s) Number Of Ingredients 8 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.
Time 1h5m Yield 5 to 6 servings Number Of Ingredients 5 Steps:
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper (or use a nonstick baking sheet). Cut the potatoes into 8 wedges each and arrange on the prepared baking sheet. Melt the butter over low heat, add the parsley and garlic and give the mixture a quick whisk. Brush the butter mixture over all sides of the potato wedges. Reserve the remaining butter mixture. Season all sides of the potato wedges with salt and pepper. Bake until the potatoes are golden brown and easily pricked with a fork, 40 to 50 minutes. About halfway through the cooking time, be sure to flip the potatoes over. Drizzle the remaining butter mixture over the cooked potatoes and serve.
Time 35m Yield 4 servings Number Of Ingredients 5 Steps:
Preheat the oven to 475 degrees F. Toss the potato wedges with the olive oil, garlic powder, salt and pepper in a bowl. Lay the potatoes on a baking sheet and cook until golden brown on each side, flipping halfway through, about 12 minutes per side. When both sides are golden and the potatoes can be pierced easily with a fork, the taters are done.
Time 50m Yield 4 servings. Number Of Ingredients 5 Steps:
Place potatoes in a large bowl. Sprinkle with oil, rosemary, garlic powder and pepper; toss to coat. Place potatoes on a baking sheet that has been coated with cooking spray. , Cover and bake at 425° for 20 minutes. Turn potatoes. Bake, uncovered, 20 minutes longer or until browned.
Time 30m Yield 2 servings. Number Of Ingredients 6 Steps:
In a shallow bowl, combine Parmesan cheese, basil, salt if desired and peppers. Brush cut sides of potato wedges with oil; dip into cheese mixture. , Place in a greased 8-in. square pan. Bake, uncovered, at 400° for 20-25 minutes or until tender.
Time 45m Yield 2 Number Of Ingredients 5 Steps:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat. Toss potato wedges, olive oil, herbes de Provence, paprika, salt, and black pepper together in a bowl until potatoes are evenly coated. Place wedges on their sides onto the prepared baking sheet. Bake in the preheated oven for 15 minutes. Flip potatoes onto their other sides; return to oven and cook until crusty and golden brown, about 20 minutes more.
Yield 5 servings Number Of Ingredients 10 Steps:
Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir. Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates. Combine olive oil, rosemary (or thyme), garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes. Immediately strain oil through a fine-mesh strainer over the potatoes. Add salt and pepper to taste, and mix. Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece. Preheat oven to 425°F (220°C). Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 30-35 minutes. Using a thin, flexible metal spatula flip potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer. Transfer potatoes to a large bowl and add the garlic-rosemary mixture (optional) and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately. Enjoy!
