These potato wedges baked in the oven are a family-favorite that goes great with hot dogs and burgers.
Pretty tasty. I used sea salt. I did cook them for a little longer, only because we like them a little crispier. I served these with my Zesty Ranch Dip. No leftovers. Next time, I'll double the recipe.
Read MoreLoved the technique and the texture of the potatoes, so 3 stars. However, the garlic powder and onion powder ruins the taste for us. Those two ingredients appear in so many commercial products, which is why I believe people don't mind them, or actually develop a taste for them. I was raised a second-generation Italian, and we never even had ersatz ingredients like those in the house. When we wanted garlic or onion flavor, we used garlic or onions. As a consequence, I can't stomach the flavor of artificial stuff. Instead, rubbing the cut potatoes with a cut clove of garlic and a cut onion will give a far superior flavor. That said, it's brilliant to combine the oil, Parmesan, salt, pepper and any other spices you like in a bag and shaking the potatoes is a very neat, no-fuss way to dress them before roasting. We eliminated the garlic and onion powders, replacing them with finely chopped rosemary and basil from the garden. Boo-ya!!! Great flavor that will complement any roasted meat or poultry.
Read MorePretty tasty. I used sea salt. I did cook them for a little longer, only because we like them a little crispier. I served these with my Zesty Ranch Dip. No leftovers. Next time, I'll double the recipe.
absolutely delish! i must have cut some pretty thick wedges because they took about 50 minutes to be crispy on the outside and soft on the inside, but the proportion of spices and cheese is perfect! strange how such simple ingredients create something so flavorful, but we really enjoyed this! thank you
I've been making a similar version of these for years. Quick, easy, delicious. A couple of quick extra steps makes them even better. After cutting into wedges, blot excess moisture off with paper towels. This helps to more evenly coat potato wedges with oil and seasoning. Also, stand wedges on the skin side in the pan. You won't have to turn them,and they will cook more evenly. Unless you forget they're in the oven, this recipe is almost impossible to ruin!
Loved the technique and the texture of the potatoes, so 3 stars. However, the garlic powder and onion powder ruins the taste for us. Those two ingredients appear in so many commercial products, which is why I believe people don't mind them, or actually develop a taste for them. I was raised a second-generation Italian, and we never even had ersatz ingredients like those in the house. When we wanted garlic or onion flavor, we used garlic or onions. As a consequence, I can't stomach the flavor of artificial stuff. Instead, rubbing the cut potatoes with a cut clove of garlic and a cut onion will give a far superior flavor. That said, it's brilliant to combine the oil, Parmesan, salt, pepper and any other spices you like in a bag and shaking the potatoes is a very neat, no-fuss way to dress them before roasting. We eliminated the garlic and onion powders, replacing them with finely chopped rosemary and basil from the garden. Boo-ya!!! Great flavor that will complement any roasted meat or poultry.
I just mixed it all up on the cookie sheet - no need to use a plastic bag. Ohhh, make sure to spray the cookie sheet with Pam or something so they don't stick! Great recipe, very good very easy!
WOW!! These were by far the BEST potato wedges I've made!! I've tried several different recipes and never been thrilled, but this one was fantastic! I used about 8-10 petite red potatoes and cut them up into small thin pieces. I baked them on a foil lined baking sheet for 10 minutes, stirred them around and baked them for another 12. DELICIOUS!!!
These are really good. I took them out at 20 min,because they were going to get done before my chicken. I put them back in the oven and finished them off the last 15min with my chicken after I flipped them. Just a little longer than called for, but I wanted some crisp. Great wedges!
These are awesome. I always make a ton of these at a time. I cheat a little and after scrubbing and cutting them - I put the wedges in the microwave for 3-4 mins. When they come out I sprinkle them with cold water so the goodness will stick to wedges. I throw them in a huge pampered chef mixing bowl with a lid and just shake away. Then I put them on my pizza stone until they are crisp and golden brown. That way I never have to turn them. I'm lazy like that! Delish!
Easy as can be and really good! I have to thank the reviewer that said to stand the wedges skin side down and sticking won't be an issue. OH MY! That is the best trick ever. They didn't stick at all, no flipping midway and they cooked evenly. Great recipe!
We loved these. My husband wanted pan-fried so we did both. To hubbies surprise everyone liked these more. Simple & good. Don't overload the pan & I did flip halfway.
Nicely seasoned & crispy! It took a little more than 30 minutes for my fries to crisp up. I used all the spices and added a little red pepper. Nom Nom Nom!
These were a huge hit at the Sunday family dinner! I took claire03's advice and parboiled the potatoes and then baked in the oven till crisp. I didn't have any onion powder left, so I substituted dried oregano instead. I served this along with pork medallions topped with gorgonzola sauce and green beans. This was a crowd pleaser. Will definitely make again.
My suggestions are to place the raw cut up potatoes in cold water for a few minutes to help remove excess starch. dry them off in an old t-towel. then do the rest like the recipe says. The other thing I do, is I use parchment paper on my cookie sheet, nothing sticks, and clean up is a breeze, you just toss the paper in the garbage!
Mmmm soo good! Didn't have any onion powder but otherwise followed the recipe verbatim. Really tasty side- thanks Heather! :)
The ingredients were pretty standard, so I knew I'd like the flavor. It was the method that was different than other recipes, and I thought I'd give this a try simply because the point would be to eliminate having to wash a dish. Once the olive oil was added to the cheese, however, it was nothing more than a paste that made it difficult to evenly coat the potatoes. A little extra olive oil helped; still, a fair amount of the mixture clung to the bag and, given the price of good extra virgin olive oil and Parmigiano Reggiano, you don't want to waste a bit of this. It would have been far easier to lightly coat the potatoes with the olive oil, then toss with the combined remaining ingredients. The result was ok, but nothing extraordinary, given the number of other similar recipes on this site for Parmesan Roasted Potatoes. The method of preparation, which is what prompted me to make this particular recipe, unfortunately was a fail.
I love the seasoning in this recipe! Instead of baking in the oven that takes over an hour, I just pan-fried those wedges after I microwaved them for 3 min. They turned out perfect and crispy,and only took 10 min total!!! I make them very often~~~.
Made recipe as is except I used 6 cheese Italian instead of just parmesan. Awesome!
Fantastic! I cheated by microwaving the wedges first for 10 mins, made everything alot faster. Used four red potatoes. Add some shredded pepper jack cheese!
I love this recipe! I made a few changes; I used a tad bit more Parmesan than was called for, and vegetable oil instead of olive. I used a 9x13 inch baking sheet at 350 degrees for 30 minutes, and then upped the temperature to 425 degrees for 15 minutes. They turned out crispy on the outside and soft on the inside. Delicious!
This is great, had them for dinner along with broiled fish and oven baked vegetable caserole. DW says it's a keeper.
Very good! I made sure to cut my 3 russets thin enough so they wouldn't take too long because I knew I'd be cooking something else at the same time and would have the oven at a lower temp. Tossed potatoes in a bowl to coat with oil first, then the rest of the ingredients. Lined a baking sheet with foil, quick spray with Pam, then scattered the wedges in a single layer. Oven at 375, turned them over about 20 mins into the bake time, let them go another 15 minutes and then kicked the temp up to 450 for the last 5 mins. Came out perfectly, nicely browned. We were worried that the flavor would be too strong based on how they smelled as they were baking, but these were actually really tasty. Much better than I expected, BF agreed. My son isn't a roasted potato fan, and even he liked them.
This recipe not only works with potatoes but with other vegies as well. Have also tried this with broccoli and asparagus. Yum! I did add more evoo than stated, skipped the salt as the parm had enough on it's own and with the potatoes I sprinkled in a bit of paprika. So good and thanks Heather!
We all really enjoyed these, including Jack who hates parmesan. I used small russets cut in quarters and tossed everything in a pan (w/sides)to avoid the bag thing (lined with parchment for easy clean up). Added dried dill & other herbs I like as well. Thanks for the recipe!
I loved this recipe and so did the fam! My twist on this was that I didn't realize til I started to put everything in the bag that I didn't have grated parm, just shredded parm...oh my soul, it was soooo good with the shredded parm because it created this crunchy crust on them that was so yummy!! I'll make these again but will omit the salt.
I was surprised by these. They had much more flavor then what would be considered a baked french fry. I had 2 really large potatoes. I cut them in 12ths instead of 8ths because they were so large. After I cut them it looked like quite a lot, so I doubled the rest of the ingredients, except for the pepper which I just added a couple of sprinkles. The bag method was so easy and so was the cutting as they did not need to be peeled for the recipe. I baked them on a sheet lined with parchment and with the size of my potatoes they filled the sheet. It took 35 minutes for my potato wedges to be done, just in time for the rest of the meal that was finished.
Very delicious! Had to bake almost twice as long as the recipe indicated. I didnt have any onion powder and added a little italian seasoning instead.
Used 2 Russet potaotes, one peeled and cut and one with skin on. Put them in the mic for a few min then tossed with everything- no bag- and placed on a olive oiled cookie sheet. Roasted for 25 min. Was ok.
Wonderful! Great taste and texture. A lot easier to make than I would have thought. THANKS.
Super delicious! For the two of us, I used one large russet potato. I soaked the wedges in ice water for thirty minutes as suggested by another cook. I kept all of the seasonings and oil at the same amounts and baked for forty mins. Perfect!
We make our own fries whenever you grill hamburgers. My old stand-by is onion powder, garlic powder, salt and pepper, and parmesan cheese on our baking potato version of fries.
These are very tasty potatoes! My family likes them crispy, so I bake them for 40 minutes. Remember to spray the pan beforehand because they really like to stick.
Followed the recipe and everyone liked these and asked that we have them again. I will take precautions next time to avoid sticking to the baking sheet. Thanks for sharing!
These were great. Made according to directions, other than baking for about 45 minutes, which was perfect for our oven and us. Thanks!
These turned out great, loved the seasonings and they got nice and crispy in my convection oven.
I made these tonight to pair w/grilled burgers and they were a HIT! The only tweak I made was to use white potatoes (what I had) and, of course, eliminated the black pepper (gross!). I wasn't expected to be blown away by these, as I'm not a fan of potato wedges in general, but they ROCKED! These will be a staple side in the LTH house (esp since they're ready in around 30 minutes!)! THANK YOU, Heather Sweet!
This was a good recipe. I did not think it was anything special. We enjoyed them but I don't think I would make them again. I have other roast potato recipes we prefer.
I will admit - I did not measure the seasonings. I just gave each several good shakes in the bag. These came out great and were super easy. Will definitely make again.
I have made these a few times now with potatoes from my garden. Each time I've gotten rave reviews and there are never any leftovers. Yum! Yum! I should also mention that I cooked the potatoes for 40 minutes instead of 25, they just didn't seem quite ready at 25. Other than that, I followed the recipe exactly.
My daughter, a very beginner cook, took over making these when illness and work prevented the two regular family chefs from doing their jobs. She misunderstood a direction to cover the pan with foil as cover the potatoes with foil while they were baking. Mistake was discovered the last five minutes or so - but they still came out very good, possibly better for having been slightly steamed before they were crisped.
These oven fries are delicious and so easy to make! The seasonings are perfectly portioned! My best advice would be to cut the potatoes as evenly as possible to prevent uneven cooking and be sure to experiment with your favorite spices/herbs/seasoning blends! Enjoy!
These were pretty good but think they could use a tad more salt or something. Maybe seasoning salt. Will make again though.
These oven fries made a great side dish for our panini sandwiches. They only took a few minutes to prepare and they baked while I got the sandwiches ready. My husband and kids loved them. I will definitely make them again.
Very good for oven baked fries. I didn't realize that I was using chili powder instead of onion powder until the second time I made these! Mine were done after 30 minutes, but weren't crispy yet. They don't taste exactly like fries, but a nice alternative!
Tried this and was very happy with the results. The only changes I made were to put the oil on the potatoes before shaking them in the seasoning - I also cooked them a little longer to make them a bit more crispy. I was worried that the garlic, onion and cheese would be too strong, but there was no problem what so ever. My husband, who has always made our oven fried potatoes, now says I am in charge of cooking them. Wish I'd taken a photo - they were beautifully golden and crispy.
We liked these better than deep fried. These would be good with either melted cheese drizzled on, or gravy.
I have had this recipe saved for awhile and finally got around to making them and now wish I hadn't waited so long! I tripled the recipe for 5 of us. Didn't use a bag, just mixed everything in a large bowl. Everyone loved them...Very flavorful and crispy without frying! Thanks for sharing your recipe.
I was disappointed with these. The seasonings burned by the time the potatoes finished cooking. Might have turned out better if the potatoes were deep fried for a few minutes then transferrred to a baking sheet and topped with seasonings and baked for a bit. I will try making these again.
Love these potatoes. I followed the recipe, except I used a little more olive oil and I sprinkled the wedges with parmesan instead of adding it to the bag. I added Vidalia onion wedges and whole cloves of garlic. I just threw them in the baggie after the potatoes. The onions were almost as good as the potatoes.
Very Tasty. I had to add a little extra oil but other than that they tasted great. Thanks
These were ok. I thought they neeeded more salt. They were good, just not wow me impressive.
The temp was too high on these - mine burnt and stuck to the bottom of the tray despite being coated in oil. I'd say 400 or even 375 is a better cooking temp. Delicious though.
Quick and easy side dish. Tasty and delicious. Cooked mine for 30 minutes and they came out perfectly. We really enjoyed these with steak and baked beans.
Very good, great flavor! I added 5-10 minutes to cooking time because we like them crispy but followed everything else exactly & they were great.
Great seasonings, but the cooking technique needs a tiny bit of tweaking: either par-boil the potato wedges for 7 mins as another reviewer suggested, or cook for a good bit longer - like 45 minutes - really, until brown and toasty bits appear. Second, definitely use Pam or other spray on the baking sheet first. But great recipe! Thanks.
The cook time was way off, and these were not crispy like I expected, even though I cooked them for over 45min. Seasoning was great, but the texture was not.
These were pretty good, used the suggestion of another reviewer, and boiled the potatoes for 7 minutes and cooked for 15 and it worked well. Also, used both Parmesan and Romano cheeses. Will make again.
Fantastic! Two small changes: (1) I only used 1 T. parmesan cheese as that was all I had, and (2) I baked these for 30 minutes. Potato wedge perfection.
Good fries though I have found better oven potatoes wedges/fries recipes on this website.
This turned out great for me and I was very impressed. The only thing I did differently was to spray the cookie sheet with non-stick spray. I served them with a creamy bacon dipping sauce and they were better than any potato wedge appetizer I've ever had in any restaurant. This one is a keeper!
This smelled amazing while it was cooking in the oven. I took the advice of other reviewers and sprinkled a little crushed red pepper on them. They were a pleasant change.
I loved this recipe for Oven Seasoned Potato Wedges! I made one change in the ingredients by using Accent (all natural flavor enhancer)for the salt and I was very pleased with the taste!!
Absolutely perfect and out-of-this world delicious, exactly as written. I will most certainly make these again.
These are delightful, I ended up adding a little bit more salt while they were cooking, but overall we really liked them. Plus, the house smelled like a garlicky-cheesey angel ;)
These are GOOD! And, to top it all off, they're easy! We both loved them.
My entire family truly enjoyed eating this dish and everyone rated it a "5." I will definitely make this dish again and again as this was mighty tasty.
Uncomplicated and very good, this recipe is a good alternative to a baked potato. I've made this recipe a number of times, and don't change a thing.
Wow!! These were so good!! Holy moly! Okay, I added 1 chopped green onion otherwise followed the recipe exactly. Man! these had FLAVOR!! Thanks for a great recipe!!
Super Yummy and oh so easy to make! Healthy alternative to greasy french fries. Thanks!
These were SO good. I used gold potatoes (because that is what I had on hand). In order to get them crispy, boiled them for about 5-6 minutes, then tossed them in olive oil before seasoning them. I baked them about 10 minutes, tossed them around in the pan and then continued to bake until they looked nice and crispy. They turned out delicious - definitely a must try recipe!
Very Good! I added seasoning salt and kept them in an extra 15 minutes... I cut my wedges a big to thick (In eigths)
These are easy to make, but the flavour is nothing spectacular. The Parmesan did not come through at all. I'd rather use my own seasoning blend. I must admit that the temperature and length of cooking time achieves an excellent balance between the crisp outside and soft inside. Probably won't make this recipe again, but will keep the cooking method in mind for my own seasoned fries.
I made a big batch of these fries, half exactly as the recipe is printed and the other half I added cumin, paprika and seasoning salt. I liked them the way the recipes calls for but I felt they were a little bland. I really liked them with the extra seasoning.
These were really, really good! I also flipped mine halfway through and added a bit more spices. My bf raved over them!
First time making wedges. This was pretty good, not as good as what I've had in some restaurants, but good and easy enough to make again. Make sure you spray the foil well so it does not stick.
We like these potato wedges. Seems to be just the right blend of spices. Maybe a little cayenne next time, but good as is. Thanks!
We really liked these but next time will use garlic salt instead of the garlic powder and salt.
Very dry and not much taste to them. Sorry I just don't know how to change this to make it better.
We love these at my house, and such a great option that doesn't use a ton of oil!
These were incredible! Didn't have onion powder so I used Montreal Steak Seasoning. I did read follow others advice and turned them over half way through and they turned out perfect! My whole family loved them including my 1 and 4 year old. We will definitely be making these again and again.
Outstanding! The best oven baked potato wedge recipe I've tried. I followed the directions exactly and we loved them. I did make sure to spray the foil with Pam. Otherwise, there would have been major sticking going on. 25 min was perfect, as well!
The best fries I've ever had. The Parmesan really makes this dish. I par-boiled the wedges as another reviewer suggested, then baked for 15 mins. Perfect. I did have to put oil on my wedges to make the seasoning stick better. The amount of potatoes and seasoning was perfect....I rubbed the potatoes pretty thick in the seasoning and had run out at the last wedge. I served this with Buffalo Chicken Fingers on allrecipes.
These were 5 star approved by my whole family! Great seasonings and easy to make. We had them with roasted chicken but they would go good with pretty much anything. Make them in place of baked potatoes, etc. These are now one of our new favorites!
These are delicious! I followed instructions/ingredients as written and loved them! I flipped them after 10 minutes and they crisped up pretty nicely on both sides. I used 2 medium yukon gold potatoes.
My family loved these! First, I did boil the wedges for about 7 minutes. I lined my cookie sheet with foil and brushed it with olive oil. I had no problems with the wedges sticking. I sprinkled some Tastefully Simple all season salt over them and put them in the oven. I flipped them over half way through the baking time. Will be making these again!!
