Spiced Potato Wedges Recipes

Steps:

• Make the dip. Ripple the mustard and honey through the mayonnaise in a small bowl. Cover and chill.
• Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut each potato into eight wedges, then cook in boiling salted water for 5 minutes.
• In a large bowl, mix the butter and spice with a little seasoning. Drain the potatoes, then add to the bowl and shake. Transfer to two baking sheets and bake for 20-25 minutes, turning occasionally, until crisp and browned. Serve hot, with the dip.

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add the potatoes. Seal bag and toss to coat. Arrange in a single layer on greased baking sheets. , Bake at 400° for 30-35 minutes or until potatoes are tender and golden brown, turning once.

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:

• Combine potatoes, 1/4 cup salt, and 3 qt. cold water in a 5-7-qt. pot. Bring to a boil, then reduce to a simmer; cook until just fork-tender, 2-3 minutes. Drain, arrange in a single layer on a large plate, and chill until cold, about 20 minutes (handle potatoes delicately; they will be fragile until chilled).
• Pour oil into a wide heavy pot to a depth of 2". Heat over medium-high until deep-fry thermometer registers 350°F.
• Meanwhile, coarsely crush 1 Tbsp. mustard seeds. Combine flour, cornstarch, 2 Tbsp. paprika, 1/2 tsp. pepper, 1/4 tsp. garlic powder, 1 tsp. salt, crushed mustard seeds, and remaining whole mustard seeds in a large bowl. Combine buttermilk and chilled potatoes in another large bowl. Dredge potatoes in flour mixture, then transfer to a plate as you go.
• Working in two batches, fry wedges, turning once halfway through, until crisp, 6-8 minutes per batch. Drain on paper towels. Transfer to a serving platter, then season with salt, pepper, paprika, and garlic powder.

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 oven to 425 degrees.
• Combine potatoes and oil in a large bowl or plastic bag, tossing well to coat.
• Combine salt, garlic powder, and red pepper in a small bowl.
• Sprinkle salt mixture over potatoes, tossing well to coat.
• Arrange potatoes in a single layer on 2 baking sheets coated with cooking spray.
• Bake at 425 degrees for 25 minutes. Turn potato wedges over, and rotate pans; baking an additional 20 minutes or until golden brown.

Steps:

• Preheat oven to 450 degrees F.
• In a large bowl, toss the potatoes with the melted butter, olive oil, seasoned salt, cayenne, parsley, and 3 tablespoons of the Parmesan.
• Arrange in a single layer on 2 sheet trays. Bake until golden brown and crisp, about 45 minutes. Turn the potatoes halfway through the cooking with flat spatula.
• Remove from oven and taste for seasoning. Add some kosher salt to taste and transfer to a serving platter. Garnish with more Parmesan and serve.

Steps:

• 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.

Steps:

• Combine all ingredients in a medium bowl - toss potatoes well to coat. Arrange on a single layer onto stoneware for best results.
• Bake at 400F for 45 minutes or until potatoes are tender and golden.

Steps:

• Cut each sweet potato lengthwise into eight wedges. In a large bowl, combine sweet potatoes and the remaining ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake at 425° for 20-25 minutes or until tender, turning once.

Steps:

• Cut the potatoes in half lengthwise; cut each half lengthwise into three wedges. Place in a single layer on a greased baking sheet. Spread mayonnaise over cut sides of potatoes; sprinkle with seasoned salt. , Bake at 350° for 50-60 minutes or until tender.