-
-
My review
Rosemary Baked Potato Wedges
9
Tony Roy
"These oven-baked potato wedges come with a crunch."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 20 m servings 197Original recipe yields 30 servings (10 pounds)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat an oven to 450 degrees F (230 degrees C). Prepare 4 baking sheets with cooking spray.
- Stir together the olive oil and melted butter. Place the potato wedges in a large bowl; pour the butter mixture over the potatoes; toss to coat. Mix together the flour, bread crumbs, rosemary, garlic powder, onion powder, and salt; add to the potatoes and stir. Spread the potato wedges in single layers on the baking sheets.
- Bake in the preheated oven until browned, occasionally moving the sheets around to assure even baking, about 45 minutes.
You might also like
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3343 Ratings
-
-
-
-
-
Most helpful positive review
10/19/2008
I also scaled this recipe down for 4 people. My husband, two teens and I all loved it. I've been trying to find a recipe that can rival the frozen wedges readily available in stores, and I hav...
Most helpful critical review
8/12/2009
These fries didn't live up to my expectations. The coating didn't stay on (the excess burned while the fries baked) and the flavour was quite bland. The texture of the fries was quite good.
Most helpful
Most positive
Least positive
Newest
10/19/2008
I also scaled this recipe down for 4 people. My husband, two teens and I all loved it. I've been trying to find a recipe that can rival the frozen wedges readily available in stores, and I hav...
7/9/2011
I cut this recipe in half. I found I had the same issue that Pam-3BoysMama had in that the rosemary just would not stick on the potatoes. I think I'd like to try this again without the flour and...
2/21/2010
I love Rosemary. Unfortunately, I really couldn't taste it on these potatoes. Most of the herb stayed behind in the bowl. I tried adding more, but it wouldn't stick due to the breading. They did...
4/13/2009
Scaled this down to feed 4. It was very good. I turned up the temp toward the end to 500 to brown them a bit more. I skipped the butter step and just used olive oil. I suggest adding more rosema...
10/17/2008
I scaled this recipe WAY back, but I only added the listed ingredients basically in the recommended proportions. We all liked it, but it could have used more flavor, via extra seasoning. I'll ...
4/4/2009
Very good. Be generous with the spices. Cut potatoes into small pieces.
9/1/2009
Added extra seasoning, as the other reviews suggested and they turned out great. Weren't as crunchy as I thought they should be, even though they were browned when I took them out of the oven. W...
1/8/2010
Yummy! loved this recipe, made last night as a side to the filiet mignon balsamic recipe. followed recipe for the most part, didn't really measure anything. also added Mrs. Dash seasoning and fr...