*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Excellent! I love the mix of spices. I made two batches of these. One with regular paprika and added a little grated parmesan cheese (1/4 to 1/2 tsp - I really didn't measure). The other I used smoked paprika and added 1/8 tsp. of chili powder. Both were fabulous! I partially microwaved the potatoes vs. boiling which is much easier and a lot faster. I used Olive Oil Pam to make the seasoning stick. When I cut the potatoes into wedges I very lightly scored them. They came out crispy on the outside and tender on the inside, perfectly seasoned and great with a side of sour cream! Great recipe!
I used two large baking potatoes and doubled the amounts of spices. Instead of vegetable cooking spray I used EVOO. I liked the idea of this recipe I loved the spice mix but the cooking method just wasn't a win for me. I think next time I'll just cut the potatoes into wedges coat the wedges with oil and toss with the spices then bake.
I was looking for a way to cook potatoes on the grill that did not involve a foil packet and this fit the bill. My husband and I were pleased with this recipe and the mix of spices. I did not boil to potatoes first and instead microwaved them (I wanted to keep the kitchen cool). They turned out perfect. We ate ours with ranch dressing.
I made a batch of these last night and must admit that I doubled the amount of spices used. I planned to use twice the number of potatoes but decided instead to use the doubled mix on just the four. I'm glad I did as the flavor was just right! I also mixed up some Buffalo Ranch salad dressing with some plain sour cream to make a tasty dip that went well with the spice of the potatoes.
I used unpeeled red potatoes cut into bite sized pieces. I omitted the cumin and added sage. Next time I will add just a bit of salt. I was making this for 20 people so I cooked them two ways to save time. Sprayed cookie sheets with olive oil pam added a single layer of potatoes and sprayed those with pam and sprinkled the seasonings on top. Baked in the oven at 400 for about an hour. They were a little dry so I put them in a covered casserole dish with about a Tbsp of water and microwaved on high for 2 minutes. The water steamed the already cooked potatoes and made them moist. The second way I cooked the potatoes was to just spray a casserole dish with olive oil pam spray the potatoes while on a cookie sheet and season and add to the casserole dish. I cooked them in the microwave for about 20 minutes on high stirring halfway through. Put the potatoes in a foil pan on the grill to keep hot while burgers were cooking. Kids and adults loved them.
I baked these instead of grilled them so I put the potato wedges into a gallon bag added 1 T oil and the seasonings. When the potatoes were coated I baked them on parchment paper for 30 minutes at 400. My family loves these! We served them with yogurt instead of sour cream.
Excellent! Dump the spices into two TBSP of olive oil toss the potato in it tip the bowl to pour the excess oil onto the sheet smear it around and drop the potatoes--abracadabra: oiled cookie sheet and potatoes ready to go! Mix the sour cream with Heinz 57 and crushed pineapple for a different dipping sauce.
I used a different method for cooking the potatoes... I peel slice and lightly coat in EVOO then essentially cook in the microwave for 6 minutes removing and shaking the loosely covered container the fries are in. Once done with the microwave toss with seasonings and bake for about 30-45 minutes once they get crispy. This way they are tender on the inside but crisp on the inside. You can also add some cornstarch to the mix (roughly 1 tablespoon) to ensure crispiness. I doubled the seasonings for roughly 8 really small potatoes. I used a hot chili powder instead of cayenne celery seed instead of the celery salt and added a half teaspoon of salt. It could have used a wee bit more spice and salt but it was mild enough for my toddler to enjoy too. We didn't serve it with sour cream... Ketchup and mayo is the way we flow. Served this as a side to "Bayou Samburgers" from AR.
these were not good. they were extremely dry and had no flavor. sour cream or catchup didn't help. if i were to try these again i would probably coat them in butter or oil spraying "pam" on them doesn't work at all.
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