Chili Seasoned Potato Wedges Recipes

Steps:

• In a small bowl, combine the chili powder, garlic powder and salt. Cut potato lengthwise into 8 wedges. Spray wedges with cooking spray, then coat with seasoning mixture., Place in a single layer on a baking sheet coated with cooking spray. Bake, uncovered, at 450° for 25-30 minutes or until golden brown.

Steps:

• Preheat air fryer to 400 degrees F (200 degrees C).
• Place potato wedges in a large bowl. Add olive oil, paprika, parsley, chili, salt, and pepper and mix well to combine.
• Place 8 wedges in the basket of the air fryer and cook for 10 minutes.
• Flip wedges with tongs and cook for an additional 5 minutes. Repeat with remaining 8 wedges.

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.

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees. Place potato wedges into a large bowl, and gently toss with oil, salt, and pepper. Place potatoes flesh side down on a rimmed baking sheet. Bake, turning halfway through, until golden brown, 35 to 40 minutes.
• Combine tomatoes, beans, and taco seasoning in a medium saucepan. Bring to a boil; reduce to a simmer, and continue cooking until mixture has thickened, about 15 minutes.
• Transfer roasted potato wedges to a platter, and spoon chili mixture over the top; sprinkle with cheese. Top with a dollop of sour cream, if desired. Serve immediately.

Steps:

• Preheat oven to 425 degrees. Cut each potato lengthwise into 8 wedges; halve long wedges crosswise.
• On a large rimmed baking sheet lined with parchment paper, toss potatoes with oil, sugar, chili powder, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper, until coated. Arrange wedges, cut sides down.
• Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.

Steps:

• In a large resealable plastic bag, combine the soup mix, chili powder, salt, pepper, and garlic powder.
• Cut each potato into 8 wedges, and place in the bag and shake to coat the potatoes.
• Arrange the wedges in a greased 15x10x1 baking pan, and drizzle lightly with oil.
• Bake uncovered at 425 degrees for 12-20 minutes on each side, or until crisp.