Yummy Baked Taters Or Wedges Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down.
• Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve.

Steps:

• For the taters: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Thoroughly wash the skins of the potatoes. Cut each in half lengthwise, then slice the halves into 2 to 3 wedges each.
• Place the wedges in a large mixing bowl. Drizzle in the olive oil and sprinkle in the rosemary, salt, black pepper and granulated garlic. Toss until the potatoes are thoroughly coated.
• Spread the potatoes out on the prepared baking sheet, being sure to leave space in between the wedges. Bake in the middle of the oven until almost tender, about 25 minutes. Flip the wedges over and bake until the edges are crispy and turning brown, about 10 minutes more.
• For the dipping sauce: Meanwhile, place the mayonnaise, sour cream, dill, parsley, mustard, pepper and salt in a food processor. Pulse until the fresh herbs are chopped and the ingredients are combined, about 30 seconds. Pour into a small bowl and serve alongside the warm potato 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 over to 350°. Melt butter in a 13-in. x 9-in. baking pan. Combine the next six ingredients in a large plastic bag; set aside. Rinse potatoes under cold water; drain well. Place half of the potatoes in the bag; shake well to coat. Place in a single layer in baking pan. Repeat with remaining potatoes. Bake, uncovered, at 350° for 50-60 minutes or until tender, turning once after 30 minutes.

Steps:

• Preheat oven to 400°F (200°C).
• Thoroughly wash potatoes, cut in half, and slice into wedges.
• Toss wedges in olive oil and seasonings.
• Place on a baking sheet, skin side down.
• Bake 40-50 minutes.
• Enjoy!

Steps:

• 1. PREP/PREPARE
• 2. I find that red or golden potatoes (waxy variety) work best for this recipe. You can use russets; however, keep a close eye on them while baking, so they do not wind up falling apart.
• 3. If you do not have any dehydrated onions, you can sub some garlic powder (not garlic salt) but use just 1/2 teaspoon. If you want a salty crunch, substitute the fine grind kosher salt with flaky sea salt.
• 4. Gather your ingredients (mise en place).
• 5. Soak the potato wedges for about 30 minutes in ice water.
• 6. While the taters are soaking, place a rack in the middle position, and preheat the oven to 375f (190c).
• 7. Dry the potatoes off.
• 8. Toss with the oil and dry spices, and place on a parchment-lined baking sheet.
• 9. Add to the preheated oven and bake for about 20 minutes.
• 10. After 20 minutes, toss the fries, increase the temperature to 425f (220c), and bake until golden brown, about 20 - 25 additional minutes.
• 11. PLATE/PRESENT
• 12. Serve as a side dish, or by themselves with your favorite dipping sauce. Enjoy.
• 13. Keep the faith, and keep cooking.

Steps:

• Preheat oven to 220°C or 200°C if fan forced.
• If using baby potatoes, wash and dry them and then cut into quarters. If using larger potatoes cut into rouughly 1 inch pieces.
• I like to place the potatoes into a large plastic bag, or you can add them to a large mixing bowl. The plastic bag is the easiest and least messy option.
• Add in the remaining ingredients and ensure thoroughly mixed.
• Pour the potatoes out onto a flat tray in a single layer. I like to use cookies sheets. You dont need to grease the trays as the potatoes are already coated.
• Place in the oven and turn after 20 minutes. Cook until done to your liking. Mine usually take 40 to 50 minutes.

Steps:

• Spread oil in a 13-in. x 9-in. baking pan. Combine the next five ingredients in a large plastic bag. Cut each potato lengthwise into eight wedges. Place half of the potatoes in the bag; shake well to coat. Place in a single layer in pan. Repeat with remaining potatoes. , Bake, uncovered, at 350° for 40-45 minutes or until tender, turning once after 25 minutes.

Steps:

• Preheat oven to 450 degrees.
• Add your oil to a baking sheet with sides.
• Cut each potato into 8 wedges.
• Combine all dry ingredients into bag (either Ziploc or paper) and add a few potatoes at a time. Shake to coat well.
• Place the potatoes coated side down into the oil in the pan.
• Continue doing this until all the potatoes have been coated and placed in the oil.
• Bake for about 20 minutes and then pull out and flip over on the other side. Bake for an extra 20 minutes. Pull wedges out of the oven and then sprinkle with a little kosher salt. Serve hot.