Time 45m Yield 4 servings Number Of Ingredients 8 Steps:
Preheat oven to 425F. Whisk together oil, Garlic Base, lemon zest, lemon juice, oregano and paprika; toss with potato wedges. Arrange on large parchment paper-lined baking sheet. Bake, tossing once, for 30 to 35 minutes or until browned and tender. Sprinkle with dill before serving.
Time 40m Yield 4 Number Of Ingredients 8 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a large baking sheet with cooking spray, or line with foil and grease the foil. Set aside. Whisk olive oil, butter, garlic, salt and pepper together in a large bowl. Cut each unpeeled potato into 8 wedges, add to the bowl, and toss to coat. Spread potato wedges out on the baking sheet. Bake until potatoes are crispy on the outside and tender on the inside, 25 to 30 minutes. Remove the potatoes from the oven. Combine lemon zest and parsley in a small bowl, sprinkle over the potatoes, and serve.
Time 50m Yield 4 Number Of Ingredients 11 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray. Toss potato wedges with olive oil, melted butter, lemon juice, minced garlic, thyme, garlic salt, and onion powder in a large bowl. Season with freshly ground cracked pepper to taste. Spread the potatoes in an even layer in the prepared baking dish. Roast in the preheated oven for 20 minutes. Remove the pan from the oven and flip the potato wedges. Continue roasting until the potatoes are golden and cooked through, about 20 minutes more. Sprinkle with parsley and serve.
Yield 4 servings Number Of Ingredients 10 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray. Toss potato wedges with olive oil, melted butter, lemon juice, minced garlic, thyme, garlic salt, and onion powder in a large bowl. Season with freshly ground cracked pepper to taste. Spread the potatoes in an even layer in the prepared baking dish. Roast in the preheated oven for 20 minutes. Remove the pan from the oven and flip the potato wedges. Continue roasting until the potatoes are golden and cooked through, about 20 minutes more. Sprinkle with parsley and serve.
Time 26m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Cut each potato lengthwise into 8 wedges. You should have 32 potato pieces. (like joe joes). Heat vegetable oil and butter in heavy-bottomed 12 inch nonstick skillet over medium-high heat until butter melts and foaming subsides, swirling pan occasionally. Add potatoes in single layer; cook until golden brown (pan should sizzle but not smoke), about 6 minutes. Using tongs, turn potatoes so second cut sides are down; Combine garlic, olive oil, lemon juice, zest and oregano in a small bowl, pour over potatoes and stir well. Cook on second side, about 5 minutes longer. Stirring once more, add ground black pepper and reduce heat to medium-low, cover tightly, and cook until potatoes are tender when pierced with tip of paring knife, about 5 minutes. Sprinkle with parsley, stir gently to distribute; serve immediately. (optional - add 3 oz crumbled feta and 8 Kalamata olives (sliced thin) and add in with the parsley.
Time 25m Yield 4 servings. Number Of Ingredients 7 Steps:
Cut scrubbed potatoes into wedges; place in a large saucepan. Add water to cover; bring to a boil. Cook, covered, until tender, 10-15 minutes; drain. In the same pan, heat oil over medium-high heat. Add potatoes; cook until browned, 4-6 minutes. Add garlic; cook 1 minute longer. Remove from heat. Stir in remaining ingredients.
Yield 6 servings Number Of Ingredients 12 Steps:
Cut potatoes into wedges. Then, stir salt into a large pot of rolling boiling water and add potatoes. Bring up to a boil and parboil for 6-7 minutes. Drain potatoes in small batches and mix in a bowl with the rest of the “Dressing Mix” ingredients. Using a large spoon, Transfer potato wedges to a greased baking dish (with non-stick cooking spray). Drizzle remaining dressing over top and add a whole lemon, cut into quarters. Bake in a preheated 425°F for 40 minutes. Then, broil for just a minute or until tops of potatoes are crisp. Sprinkle with garnishes and serve. Enjoy!
Time 40m Yield 8 servings. Number Of Ingredients 10 Steps:
In a large bowl, combine the potatoes, 1 tablespoon of oil, garlic, rosemary and salt. Pour into two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, at 450° for 25-30 minutes or until potatoes are tender, stirring every 10 minutes., In a small bowl, combine the vinegar, mustard, sugar, pepper and remaining oil until smooth. Squeeze roasted garlic into vinegar mixture (discard skins). Pour over potatoes and toss to coat. Sprinkle with onions.
Time 45m Number Of Ingredients 4 Steps:
Heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut into thick wedges. Put in a pan, pour in enough water to cover and bring to the boil. Simmer for 2 mins, then drain well, shaking the colander. Put the olive oil, lemon juice and rosemary in a roasting tin with some salt and pepper. Add the potatoes and toss well until they are coated and glistening. Leave to soak up the oil and lemon for 10 mins, then bake for 20-30 mins, shaking the tin halfway through until the potatoes are nicely browned and glossy.
Time 20m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Cut potatoes into thin slices, less than 1/4 inch. Cook in boiling water for 4 minutes; drain carefully and pat dry with paper towels. Heat oil and 3 Tbsp butter in a heavy-based frying pan. Add enough potatoes to cover the bottom of pan and cook, shaking pan so potatoes do not stick; continue until all potatoes are browned (if necessary, add more butter and oil). Combine remaining butter, lemon rind, and juice, parsley and garlic in a pan. Heat until butter turns a pale brown. Add potatoes and toss until potatoes are well coated.
