Oven Fried Sweet And White Potato Wedges Recipes

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 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.

Steps:

• Preheat oven to 450° and spray baking sheet with non stick spray.
• Cut each potato into 8 wedges, making them all about the same size.
• Place in a large bowl and toss with paprika, salt and pepper, then add olive oil and toss again.
• Spread onto baking sheet and roast for 20 minutes.
• Turn and bake for an additional 10 to 15 minutes or until golden brown.
• Serve immediately.

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.

Steps:

• Heat oven to 425 degrees.
• 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".
• Spray potatoes with cooking spray until lightly coated.
• Sprinkle with salt mixture.
• Bake uncovered 25-30 minutes or until potatoes are tender when pierced with fork.
• (Baking times will vary depending on the size and type of the potato used.).

Steps:

• Preheat oven to 450 degrees. Coat jellyroll pan with cooking spray.
• Cut potatoes in half, lengthwise. Place each potato half, cut-side down, on cutting board; cut into 1-inch thick wedges.
• Combine chili powder, thyme, salt, cumin, and cinnamon.
• In a separate bowl, toss together potatoes, oil and spice mixture until well-coated. Arrange on pan in a single layer. Roast until potatoes are tender and browned, 20-25 minutes.

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.)