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Crunchy Herb Potato Wedges recipe

Crunchy Herb Potato Wedges recipe



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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Potato wedges

A delicious way of preparing humble potatoes. Enjoy with whatever you fancy.

84 people made this

IngredientsServes: 4

  • 5 large potatoes, peeled and cut into wedges
  • 4 tablespoons vegetable oil
  • 4 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper

MethodPrep:10min ›Cook:1hr ›Ready in:1hr10min

  1. Preheat oven to 230 C / Gas 8.
  2. In a large bowl, toss potato wedges with oil. Arrange in a single layer in a roasting tin.
  3. Roast in preheated oven for 50 minutes. Sprinkle with parsley, thyme, oregano, salt and pepper. Roast for 10 minutes or until golden brown.

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Reviews & ratingsAverage global rating:(87)

Reviews in English (54)

by AkCate

These were very good with some alterations. I coated the potatoes with some olive oil then coated with rosemary, and other italian herbs, salt, and parmesean cheese. A good rule of thumb: Whatever you think is a good amount of spice/salt--double it! It is the coating that makes these so delicious. Also put so additional oil of butter in the bottom of the pan so they can fry slightly while baking.-10 Aug 2006

by Jillian

Great recipe, but I always use olive oil vs. veg. oil and add some garlic. Mine were done a bit sooner so be sure to check during cooking. This goes well with red potaotes and is a perfect side dish for grilled steak.-29 Mar 2010

by LINDA MCLEAN

Don't know why you need to wait until the potatoes are done before adding the herbs. I combined everything from the get go and used evoo instead of the veg. oil. So good and family loved them. Thanks!-02 Nov 2006


Truly Crispy Garlic Parmesan Baked Potato Wedges Recipe

By now you’ll know that I’m obsessed with potatoes. With so many recipes of potatoes already on the blog it’s clearly evident that I’m a potato addict.

While I’m cooking with potatoes you see me happy in the kitchen. We are potato addict family.

I CONFESS, even before the potato dish makes to the dinner table, &frac13 rd of it is vanished. I can’t resist potatoes! I can’t stop popping in my mouth. And that’s exactly what you’ll see whenever I’m cooking potatoes.

The true joy of eating hot potato wedges is unmatchable. If there is a food heaven then its eating potato wedges right off the baking tray straight off the oven!

Baked Potato Wedges are truly amazing finger food I’d say one of the best dish inventions with potatoes, of-course next to potato fried and potato chips.

These amazing oven baked potato wedges make me imagine a group of friends on a restaurant table or pub chatting, laughing and the inevitable thing on the table would be potato fries.

Potato wedges are the second favorite potato dish in most restaurants and pubs. Think super bowl party or game day recipes that you want to put up on the table, these oven baked potato wedges would be a great addition.

From kids to adults, everybody would love it. And the fact that it’s BAKED would be greatly appreciated as well.

You see oven baked potato wedges turns out so awesome and crunchy as fried wedges, why go for the extra calories fried one. Let’s all bake those potatoes wedges, you see you can avoid those extra fat and calories from deep frying.

And a word of reminder – bake LARGE batch of these, trust me everybody on the table would go for extra servings. That’s from experience.

These thick and satisfying homemade oven baked potato wedges that are roasted in oven are my all-time most favorite party appetizer and even for my dinner side dish. It makes a great finger food appetizer perfect for game day.

These flavor packed wedges are better than the KFC wedges, and why not cause we all know homemade versions are always better and best!

Also you get to customize on the flavors as per your choice. The bonus – these baked potato wedges are way less calories than the deep fried one! Yay to that! Always BAKE for less-guilt snacking!

Homemade baked potato wedges recipe are so easy to make from scratch that you won’t go back to the frozen ones once you give this recipe a try.

Yes, frozen packets of potato fries, potato wedges, tater tots are hard to resist when you are walking down the frozen aisle of a super market, and I wont deny I usually do pick those up.

Walk into my kitchen any day you will find a packet of frozen sausages and most probably tater tot pack too in my freezer. These are great mid meal snacking option, easy to make and of-course CONVENIENT!

But the frozen one is definitely not as GOOD as the homemade crispy baked potato wedges. Come on guys, I know you would also agree to that, don’t you?

I am so in love with this Parmesan baked potato wedges recipe, I made it 5 times in 1 month. No I mean it. Lots of testing and lots and loads of eating these wedges. I now have nailed to make perfect crispy baked potato wedges and i’m so happy to share with you guys my perfect baked potato wedges recipe.

I’m definitely this crispy baked potato wedges for our next friends get-together party this Saturday. These would be great when you are out for BBQ party. Some BBQ meat and potatoes wedges on the side. Best kind of summer meal, always a ‘crowd pleaser’.


Air fryer Potato Wedges

These are again easy and quick appetizers. These potato wedges are crispy outside and soft inside. To make your healthy potato wedges, you just need few ingredients, like potatoes, salt, pepper.

To add flavor to the wedges, you can season with garlic powder, onion powder, a pinch of paprika, or cayenne pepper. Add any dried herb if you like that. You can also season with some particular spice mix like cajun spices, fajita seasoning, taco seasoning, etc for that flavor.

You can also air-fry the store-bought frozen wedges or make your own wedges from scratch. Even if you will make the wedges at home from scratch, this won’t take much time.

To make the wedges even crispier, keep the cut wedges in cold water for 30 minutes. This is my trick of making the crispy potato appetizers. First, wash the potatoes after you cut them. And second, keep them in ice-cold water for some time.

For these wedges, we need to keep the skin. So don’t peel off the skin unlike other potato dishes (majorly). With skin the wedges are a little more crunchy. And don’t forget, the skin has most of the vitamins, minerals. So moreover a healthy vegan appetizer in just 15 minutes.

Why you will love these air fryer potato wedges?

  • Air fryer potato wedges are easy to make.
  • These are crispy n yummy.
  • No preparation, no boiling required.
  • No oil/ low oil – Low fat
  • Healthy appetizer
  • Kids-friendly finger food
  • Plant-based, gluten-free, soy-free, oil-free

How to cut the wedges?

Making perfect edges may seem difficult. But not really. This is as easy as chopping it normally. Clean the potatoes thoroughly. Remove if any dirt on the skin as we are not going to peel off the skin.

Now vertically cut the potato into halves. Then halve the two from their center. So the potato is cut into quarters of equal size now.

Next, take each quarter and halve it through the center. So 1 potato will make 8 equal-size wedges. If the potato is too large, you can cut it in half again.

Ingredients required:

Potatoes – Take medium-sized potatoes for the potato wedges. Yukon gold are the best potatoes for this. But you can take any of them.

Seasoning – Take a mixture of salt, pepper, onion powder, garlic powder, paprika. You can also add any other dry herbs to this mix.

Oil – 1 tbsp oil is optional. You can skip this totally.


Recipe for Baked Herbed Potato Wedges

INGREDIENTS:

  • good baking potatoes (I use 1 Russet potato per adult)
  • olive oil to coat potatoes
  • 2 T. seasonings of choice (I often use Herbes de Provence)
  • 1 pinch Paprika
  • salt and pepper to taste

Preheat oven to 425ºF. Line a large baking sheet with parchment paper or a silicon mat.

Peel and cut potatoes into wedges (you don&rsquot need to peel the potatoes, but we like them better peeled)

In a medium bowl, mix olive oil, herbs, paprika, salt, and pepper.

Toss potato wedges into oil mixture until fully coated with oil and herbs

Arrange in a single layer on baking sheet and bake for 20 minutes in preheated oven.

Flip potato wedges and bake for an additional 15-20 minutes, or until potatoes are cooked through and crispy.

Serve immediately with your favorite dipping sauce!

I have no idea what the calorie count or fat content is for these potato wedges &mdash but I&rsquom certain they are much healthier than their deep-fried competition at local restaurants (and they taste SO much better!)

The first time I ever made these, I fully expected our children to try one wedge and say &ldquono thank-you&rdquo but they gobbled them up and kept asking for more. In fact, I think we have only had leftover wedges ONCE &mdash and that was because I made so many other side dishes to go with our meal!

While these baked herbed potato wedges are not freezer-friendly and really can&rsquot be made ahead, they are just so simple and delicious that they still make it into our weekly menu plan on a very regular basis!


How to make sure they get crispy?

The most important secret to getting super crispy baked potato wedges, fries, or chips is to make sure the pan isn't overcrowded. The potatoes need to have space to roast and get crispy. When they are piled on top of each other, they will steam instead of roast and you won't get the same delicious, crispy exterior.

You also want to make sure they are coated with enough oil that they can brown on the pan. To help this process without adding lots of extra fat or calories, I like to coat the cooking sheet and potatoes with cooking spray as well.


Herb-Roasted Fries

Nothing satisfies like potatoes, especially these crunchy, browned, herb-crusted potato wedges. They're great with ketchup, fat-free sour cream, or all by themselves.

Ingredients:

  • 1 pound small Idaho® potatoes
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Directions:

  1. Preheat the oven to 425°F. Coat a heavy baking sheet with cooking spray.
  2. Cut each potato in half crosswise. Place the halves cut side down on the cutting board and cut each into 4 wedges. Place the potatoes in a mound on the prepared baking sheet.
  3. In a cup, mix the oil, thyme, rosemary, salt, and pepper. Pour over the potato wedges and toss to mix well. Spread the potatoes out on the sheet.
  4. Bake, stirring 2 or 3 times, until tender and lightly browned, about 35 minutes.
  5. Serve hot.

Yield: 4 servings
Calories: 110
Sodium: 150 mg
Fat: 2.5 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 0 mg

Photo Credit:
Nikki Gladd
(Recipe Photo Contest Winner)

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The Idaho Potato Commission

Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.


Why we love oven-fried zucchini

Crispy on the outside and tender and sweet on the inside, oven-fried zucchini sticks are sure to please even the pickiest of vegetable eaters.

Coated in a combination of panko crumbs and freshly grated Parmesan cheese, they develop a nice crunch in the oven, and they’re a lot healthier and easier to make than a deep-fried version.

Oven-fried zucchini sticks can be served fresh out of the oven, just as they are, or along with some warmed marinara sauce for dipping.


Crunchy Herb Potato Wedges recipe - Recipes

Simple and delicious. The key is tossing the spices with the potatoes and oil in a bowl and then on to the pan. The silicon mat we are baking on is a very nice thing to have in your kitchen.

These are baked for 15 min at 425 degree F. and then turned over and cooked for another 15 min., or until nice and crusty.

Ingredients:
2 Russet Potatoes
1 Tbl Dried Herb Blend, Like Herb De Provance
Olive Oil
Paprika
Salt and Pepper

11 comments:

3 reasons why I want to comment on this one -
1) No one has left a comment as yet & its been 2 years now:-)

2) Want to see if u reply to comments on posts this old :-)

3) I need to clarify some doubts -

a) Do we not need to marinate the wedges for a while ?
b)When I tried baked wedges (not from ur recipe) , the potatoes released a whole lot of water while baking. which greatly aided in messing the flavor & texture. I didnt see ur potatoes release any water ?
c) Some people parboil the wedges before baking. would u know why ?

Well Chef ? R u trying to figure out the answers or are u just building up the suspense ?
:-)

I've never had potatoes get watery, unless they are heavily salted and left to sit.

Parboiling can make for a nice crisp wedge, but it's another step and not one i do.

Thanks chef . Will try with ur recipe this time :-)

I have just come acroos ur site and one word - AWESOME! made these wedges using rosemary rather thana mixture and well impressed with the result. Seeing the process in a video makes it so simple to follow. have already bookmarked a bunch of recipes for future use. Cheers

If you were to cut these thinner, which would you adjust first: the temperature? or the cooking time? or maybe Both?

I'm just not a big fan of the middle of a thick or even moderate sized wedge.

I'm talking round and as thin as you cut em' for your Potato Pesto Feta Pizza!

I plan on making these tonight, along with your recipe for NY strip steaks. I've been stalking all of your videos since I found them 2 weeks ago and I'm happy to say my whole family raves about my (your) cooking. Thank you so much!

if i am going to fry it instead of baking it will the taste be different? is there any other way to cook this other than baking?

can i use frozen ready made french fries that u can buy from supermarkets instead of fresh potato?

no, why would you ever buy those instead of cutting up a few fresh potatoes??

My whole family loves these potatoes and every other chef John recipe we have tried. Thank you for breaking the cycle of boring, same 'ol dinners!!


How to Make Crispy Potato Wedges Without an Oven

It is a heavenly experience to indulge in hot fried potato wedges. They are soft, juicy, crunchy, and extremely delicious.

Generally, potato wedges come in two main styles: salty and spicy. In order to make the spicy version, you need to make the salty ones first. Once you&aposve done that, you can add seasonings such as garlic, sesame seeds, paprika, and dried mixed herbs.

Potatoes are healthy. They can help lower your cholesterol levels, which means they are heart-friendly. They have a good amount of fiber, vitamin C, vitamin B6, copper, and potassium. They also contain certain phytonutrients that have antioxidant activity. Another benefit is that they can help control obesity, since they are a filling food.

In order to make potato wedges, it is best to buy non-starchy potatoes because they absorb less oil.

Let&aposs now learn how to make crispy and delicious potato wedges at home without using an oven.


Crunchy Seasoned Baked Potato Wedges

I am obsessed with potatoes, I have sometimes made this with a mixture of sweet potatoes as well as ordinary ones, so mix and match as you please. They are more-ish, I warn you, and are a meal in themselves, especially when served with your favourite green herb salad with a little onion. Also ideal for b’que accompaniment ! Use your imagination, as these potatoes marry well with vegan sausages as well as vegan burgers, so, enjoy and be merry !

INGREDIENTS
4-5 medium sized potatoes, cut into wedges (skins on)

Sauce/Marinade :
2 Tbsp sweet chilli sauce
1 Tbsp nutritional yeast
¾ tsp sea salt
½ cup refined coconut oil, melted
1 tsp miso
1½ tsp smoked or sweet paprika
1 tsp Sriracha Hot Chilli Sauce – (US available from here, UK available from here)
a pinch of chilli
2 cloves garlic
2 tsp maple syrup
3-4 halved sun dried tomatoes

Extras :
a handful of whole cherry tomatoes

METHOD
1. Place the marinade ingredients in your food processor and blend until smooth.
2. Massage the marinade into the potatoes, skins and all, and let them rest covered for an hour or so, tossing them a couple of times.
3. Place and spread the potatoes in an oven dish, toss on the cherry tomatoes, and roast on 220° C / 430°F until golden – crunchy on the outside and as soft as ‘butter’ on the inside.
4. Enjoy with your favourite salad, or anything else that takes your fancy !