Best Crispy Cornmeal Potato Wedges Recipes

Crispy Potato Wedges image

Provided by Chef on the coast

Categories Potato

Time 1h

Yield 32-36 potato wedges, 4-6 serving(s)

Number Of Ingredients 5

4 medium russet potatoes, cut into large wedges
1 tablespoon vegetable oil
1/4 teaspoon black pepper
1/8 teaspoon salt
1 dash garlic

Steps:

Place potatoes in large bowl. Cover with cold water. Let stand for 15 minutes.
Preheat oven to 425 degrees.
Spray baking sheet with vegetable cooking spray.
Drain potatoes in colander. Spread on a towel and pat dry.
Transfer potatoes to large bowl.
Sprinkle with rest of ingredients.
Toss gently to combine. Arrange seasoned potatoes in a single layer on baking sheet.
Bake potatoes for 20 minutes. Turn potatoes, cook 20 minutes longer.

Nutrition Facts : Calories 194.5, Fat 3.6, SaturatedFat 0.5, Sodium 85.5, Carbohydrate 37.3, Fiber 4.7, Sugar 1.7, Protein 4.3

Crispy Potato Wedges image

Provided by Tatiana

Time 1h10m

Yield 6

Number Of Ingredients 8

2 tablespoons paprika
2 tablespoons olive oil
1 tablespoon garlic powder
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon ground black pepper
4 large potatoes, cut into wedges
1 cup bread crumbs

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Mix paprika, olive oil, garlic powder, chili powder, salt, and black pepper together in a bowl until marinade is smooth.
Place potatoes in a baking dish; add marinade and rub into potatoes. Sprinkle bread crumbs over potatoes and coat each wedge well.
Bake in the preheated oven for 30 minutes. Reduce heat to 355 degrees F (180 degrees C) and continue cooking until wedges are tender enough to puncture with a fork, about 30 minutes more.

Nutrition Facts : Calories 316.5 calories, Carbohydrate 59.2 g, Fat 6.2 g, Fiber 7.8 g, Protein 8.1 g, SaturatedFat 1 g, Sodium 548.9 mg, Sugar 3.7 g

Crispy Potato Wedges image

Provided by Will Bowden

Categories Potato

Time 1h50m

Yield 1 batch

Number Of Ingredients 6

4 medium russet potatoes, cut into large wedges
1 tablespoon vegetable oil
1/4 teaspoon black pepper, freshly ground
1/8 teaspoon salt
2 garlic cloves, minced (optional)
reduced sodium ketchup, preferred (optional)

Steps:

Place potatoes in a large bowl; add cold water to cover and let stand 15 min minutes.
Preheat oven to 425.
Spray a nonstick baking sheet with vegetable cooking spray.
Set aside.
Drain potatoes in colander.
Spread on a double layer of paper towels.
Cover with a second layer of paper towels.
Press down on the towels to dry potatoes.
Transfer potatoes to a clean large bowl.
Sprinkle with oil, pepper, and salt; toss gently to combine. Arrange seasoned potatoes in a single layer on the prepared baking sheet.
Bake potatoes for 20 minutes.
Using a spatula, turn potatoes; sprinkle with garlic. Bake until golden, about 20 minutes, turning baking sheet after 10 minutes for even browning.
Serve immediately with ketchup on the side.
Add 1/2 teaspoon of paprika when tossing potatoes with spices.
Bake as previously directed.>.