Recipes for "potato wedges"

Preheat an air fryer to 380 degrees F (190 degrees C).

Place potatoes into a large bowl and toss with olive oil. Sprinkle with seasoned salt and rosemary and toss to combine.

Working in batches if necessary, place potatoes in an even layer in the air fryer basket. Cook in the preheated air fryer for 10 minutes. Flip wedges with tongs and continue to cook to the desired doneness, about 10 more minutes.

Preheat the oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray.

Place potatoes into a bowl and drizzle with oil.

Mix brown sugar, cumin, and cayenne pepper together in a small bowl with a fork. Sprinkle mixture over potatoes to coat. Lay out wedges on the prepared baking sheet.

Bake in the preheated oven for 10 minutes. Remove from the oven and turn the potatoes. Increase the heat to 400 degrees F (200 degrees C). Continue to cook until fork-tender, about 20 minutes. Serve.

Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C).

Place potatoes, Parmesan cheese, olive oil, onion powder, garlic powder, salt, and pepper into a resealable plastic bag. Seal the bag, then shake until potatoes are evenly coated with seasoning.

Spread potatoes on a baking sheet.

Bake in the preheated oven until potatoes are easily pierced with a fork, about 25 minutes.

Serve and enjoy!

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.

Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.

Brush potato wedges with butter and roll in bread crumbs. Place wedges on the prepared baking sheet.

Bake in the preheated oven for 20 minutes. Remove from the oven and turn wedges; cook for 10 to 15 minutes, or until tender.

Preheat oven to 375 degrees F (190 degrees C).

Spread potato wedges in a single layer on a baking sheet and coat with olive oil. Mix onion powder, chili powder, garlic powder, and garlic salt in a small bowl; sprinkle over potatoes and toss to coat evenly.

Bake in preheated oven until potatoes are tender, 30 to 35 minutes. Season with salt and black pepper.

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.

Preheat the oven to 400 degrees F (200 degrees C).

Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. Sprinkle potato wedges with Parmesan cheese and toss again.

Mix Italian seasoning, garlic powder, paprika, and salt together in a small bowl. Sprinkle over the wedges and toss to coat. Arrange wedges skin-side down on a rimmed baking sheet.

Bake in the preheated oven until fork-tender and golden, about 40 minutes.

Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.

Cut each potato into 12 wedges; place in a large bowl. Toss potatoes with olive oil, garlic, salt, pepper, onion powder, and paprika. Arrange in a single layer on prepared baking sheet.

Bake in preheated oven for 20 minutes. Turn potatoes over and continue baking until golden and crisp, 25 to 30 minutes longer.

Preheat the oven to 400 degrees F (200 degrees C).

Place potato wedges in a large bowl. Add olive oil. Toss to coat. Add garlic powder, parsley flakes, oregano, lemon pepper seasoning, and salt. Toss until evenly combined. Stand 4 potato wedges (1 potato) into each muffin slot.

Bake in the preheated oven for 35 minutes. Turn broiler on to high, and broil until potatoes are tender inside and skins are crisp outside, 3 to 5 minutes. Serve immediately.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Scrub sweet potatoes thoroughly under cold running water. Cut each potato lengthwise into 8 wedges. Place wedges in a bowl and toss with 2 tablespoons of oil. Combine remaining olive oil, paprika, salt, garlic powder, cinnamon, and cayenne in a separate small bowl.

Place wedges on the grill perpendicular to the grates and reduce heat to low. Grill over low heat, turning occasionally, until potatoes are soft, 16 to 18 minutes. Brush wedges with oil mixture on both sides, and grill 1 to 2 minutes more, then transfer to a plate.

Preheat the oven to 400 degrees F (200 degrees C).

Mix paprika, olive oil, garlic powder, chili powder, salt, and black pepper together in a bowl until marinade is smooth.

Place potatoes in a baking dish; add marinade and rub into potatoes. Sprinkle bread crumbs over potatoes and coat each wedge well.

Bake in the preheated oven for 30 minutes. Reduce heat to 355 degrees F (180 degrees C) and continue cooking until wedges are tender enough to puncture with a fork, about 30 minutes more.

Cut potatoes into 8 equal wedges, keeping them under 5 inches long to avoid breaking.

Place potato wedges in a bowl with hot tap water and soak for about 10 minutes. Remove potatoes from the water, rinse, and pat dry with a paper towel.

Preheat an air fryer to 375 degrees F (190 degrees C). Spray the air fryer basket with cooking oil spray.

Add potatoes to a large bowl and drizzle with oil. Combine chili powder, cumin, paprika, coriander, garlic powder, and cinnamon in a bowl and sprinkle over potatoes; toss well. Transfer potatoes to the air fryer basket without overcrowding. Cook in 2 batches if necessary.

Air fry for 10 minutes. Open air fryer and use tongs to carefully flip the wedges. Cook until crispy and golden brown, 10 to 15 minutes more. Season with salt and serve immediately.

Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet and line with oil.

Cut sweet potatoes (unpeeled) into 1/2-inch wedges and arrange on the prepared baking sheet in a single layer. Drizzle with oil and season with salt and pepper.

Roast, stirring halfway through, until browned and tender, about 30 minutes. Transfer to a large bowl.

Meanwhile, heat butter in a small skillet over medium heat until melted and golden brown, about 5 minutes. Stir in rosemary and orange zest. Pour over sweet potato wedges and toss to coat.

Combine olive oil, rosemary, thyme, and garlic in bowl; cover and set aside to allow flavors to infuse, at least 2 hours.

Preheat an outdoor grill for medium-high, indirect heat and lightly oil the grate.

Place potatoes into a large saucepan and cover with salted water; bring to a boil over medium-high heat. Cook until mostly tender, 8 to 9 minutes. Drain; transfer potatoes to a large bowl.

Remove and discard garlic from oil; pour infused oil over potatoes. Season with garlic salt and black pepper; toss to coat.

Place potatoes, skin-sides down, on the preheated grill over direct heat; reserve remaining oil. Grill for 10 minutes; move potatoes to indirect heat and continue grilling until fully cooked, 5 to 10 minutes.

Transfer grilled potatoes to a serving bowl; drizzle with reserved oil.

Preheat the oven to 425 degrees F (220 degrees C). Place a baking pan in the oven to heat up.

Mix olive oil, garlic, oregano, smoked paprika, and hot sauce in a large bowl. Toss potato wedges in the oil until well coated.

Pour wedges into the hot baking pan.

Bake in the preheated oven until crisp and golden, about 40 minutes.

Cut each potato in half lengthwise. Place each half flesh-side down on the cutting board and cut each half lengthwise again to make 4 large wedges. Cut each wedge in half lengthwise again for a total of 8 wedges per potato.

Bring a large pot of salted water to a boil. Add potato wedges and boil for about 10 minutes. Drain in a colander.

Whisk olive oil, salt, pepper, onion powder, chili powder, and cumin together in a bowl until smooth. Add wedges and gently toss to coat.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill wedges for 4 minutes. Flip and grill for 4 minutes more.

Position a rack in the upper third of the oven, and preheat to 450 degrees F (230 degrees C).

Mix together olive oil, garlic, and rosemary in a small bowl.

Cut sweet potato lengthwise into 1 1/2-inch thick wedges; place in a large bowl. Season with salt and pepper and drizzle with oil mixture; toss gently to coat. Arrange wedges on a large baking sheet in a single layer so they are not touching.

Bake in the preheated oven, turning once, until potatoes are softened and lightly browned, about 20 minutes. Carefully remove from the baking sheet.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Cut potatoes into wedges. Rinse and pat dry. Pour olive oil into a large bowl. Add wedges to the oil; mix until coated.

Mix black pepper, oregano, garlic powder, and seasoned salt together in another bowl or a large zip-top bag. Add potato wedges and mix around until evenly coated. Spread wedges on the prepared baking sheet.

Bake in the preheated oven until golden brown and starting to crisp, 20 to 25 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Mix chili powder, cumin, paprika, garlic powder, onion powder, sea salt, cornstarch, and cayenne pepper together in a small bowl.

Cut potatoes in half lengthwise, then cut each half into 3 wedges. Place in a large bowl and drizzle with olive oil; toss to coat. Add spice mixture and stir with a rubber spatula or your hands until potatoes are completely coated. Transfer to the prepared baking sheet.

Bake in the preheated oven until the thickest parts of potato wedges are easily pierced with a fork, about 25 minutes.