These oven-baked potato wedges come with a crunch.

Tony Roy
Advertisement

Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 450 degrees F (230 degrees C). Prepare 4 baking sheets with cooking spray.

    Advertisement
  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

197 calories; 3.9 g total fat; 4 mg cholesterol; 525 mg sodium. 36.7 g carbohydrates; 4.7 g protein; Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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 have finally found it. The only changes I made were using fresh chopped garlic because I didn't have garlic powder and I added some smoked Paprika for added taste and color. I'll definitely make this recipe again. Read More
(38)

Most helpful critical review

Rating: 3 stars
08/12/2009
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. Read More
(16)
43 Ratings
  • 5 star values: 17
  • 4 star values: 20
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
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 have finally found it. The only changes I made were using fresh chopped garlic because I didn't have garlic powder and I added some smoked Paprika for added taste and color. I'll definitely make this recipe again. Read More
(38)
Rating: 4 stars
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 have finally found it. The only changes I made were using fresh chopped garlic because I didn't have garlic powder and I added some smoked Paprika for added taste and color. I'll definitely make this recipe again. Read More
(38)
Rating: 4 stars
07/09/2011
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 breadcrumbs and see if I don't have better luck with the spices sticking. I think it might be better. Read More
(34)
Advertisement
Rating: 5 stars
12/25/2012
Made this a couple times...always a HIT!! Read More
(29)
Rating: 4 stars
02/22/2010
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 have a nice flavor and made for a pretty plate but were a little dry. Read More
(25)
Rating: 4 stars
04/14/2009
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 rosemary before baking cause some will stick to the prep bowl and its hard to get off. Read More
(24)
Advertisement
Rating: 4 stars
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 make this again next time adding more salt onion powder and garlic powder. Read More
(24)
Rating: 4 stars
04/07/2009
Very good. Be generous with the spices. Cut potatoes into small pieces. Read More
(23)
Rating: 5 stars
09/03/2009
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. When I reheated them in the oven the next day they were a bit more what I expected the first night as far as the crunch. My husband and son loved them too! Read More
(21)
Rating: 5 stars
01/11/2010
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 fresh garlic. oh and used red potatoes with skin on. this recipe has a very nice texture and slight crunch. will make again and again! Read More
(20)
Rating: 3 stars
08/12/2009
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. Read More
(16)