CRISPY SWEET POTATO WEDGES
Baked sweet potato wedges are crispy on the outside and tender on the inside. These are seasoned with a smoky, spicy blend that will have everybody coming back for more! Great thing about this recipe is you can adjust the seasoning to your desire. You want to add minced garlic, go ahead! You want these bad boys spicier, go for it!
Provided by Plant Based Life
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Mix chili powder, cumin, paprika, garlic powder, onion powder, sea salt, cornstarch, and cayenne pepper together in a small bowl.
- Cut potatoes in half lengthwise, then cut each half into 3 wedges. Place in a large bowl and drizzle with olive oil; toss to coat. Add spice mixture and stir with a rubber spatula or your hands until potatoes are completely coated. Transfer to the prepared baking sheet.
- Bake in the preheated oven until the thickest parts of potato wedges are easily pierced with a fork, about 25 minutes.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 26.2 g, Fat 7.5 g, Fiber 4.7 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 204.3 mg, Sugar 5.3 g
BAKED CRISPY POTATO WEDGES
French-fry fans will fall for this easy oven-baked variety and never miss the fat. Try pairing the crispy potato wedges with everything from hot dogs and hamburgers to chicken strips and fish. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Cut each potato into 12 wedges; place in a large bowl. Add the remaining ingredients; toss to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. , Bake at 425° for 20 minutes. Turn; bake 25-30 minutes longer or until crisp.
Nutrition Facts : Calories 134 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 74mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
CRISPY GRILLED POTATO WEDGES
Seasoned grilled potato wedges that are crispy on the outside and soft on the inside. Boiling them first is not only key for texture but it also allows the wedges to absorb the seasoning. Dip in ranch dressing or favorite dipping sauce if desired.
Provided by Soup Loving Nicole
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Cut each potato in half lengthwise. Place each half flesh-side down on the cutting board and cut each half lengthwise again to make 4 large wedges. Cut each wedge in half lengthwise again for a total of 8 wedges per potato.
- Bring a large pot of salted water to a boil. Add potato wedges and boil for about 10 minutes. Drain in a colander.
- Whisk olive oil, salt, pepper, onion powder, chili powder, and cumin together in a bowl until smooth. Add wedges and gently toss to coat.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill wedges for 4 minutes. Flip and grill for 4 minutes more.
Nutrition Facts : Calories 253.5 calories, Carbohydrate 30.4 g, Fat 13.7 g, Fiber 4 g, Protein 3.6 g, SaturatedFat 1.9 g, Sodium 595.7 mg, Sugar 1.4 g
CRISPY BAKED POTATO WEDGES
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees F.
- Place the potato wedges in a saucepan with 2 quarts of cold salted water. Bring to a boil and then reduce to a simmer for approximately 5 minutes, or until a knife pierces through easily. Drain. In a large bowl, toss the wedges with olive oil. Place the BBQ spice and salt in a shallow dish and roll the wedges in it. Place the wedges on a sheet pan in single layer and roast for 15 to 20 minutes until crispy.
CRISPY POTATO WEDGES
I believe this came from TOH a long time ago. I've been making these for several years now. My family likes them because they are thick. I like them because IF there are any leftovers...I like making hashbrowns with them the next morning. Yield is approximate.
Provided by Chef on the coast
Categories Potato
Time 1h
Yield 32-36 potato wedges, 4-6 serving(s)
Number Of Ingredients 5
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 BAKED POTATO WEDGES - LOW FAT
This simple side dish is a great compliment to fish or steaks. The fresh rosemary and sea salt are just the right seasoning for the crispy potatoes.
Provided by Kozmic Blues
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Spray baking sheet with non stick cooking spray.
- Cut potatoes into wedges, and place onto baking sheet.
- Lightly spray the potato wedges with non stick spray until evenly coated.
- Sprinkle generously with sea salt and chopped rosemary.
- Bake in oven for 35-45 minutes until crisp and golden, turning occasionally.
Nutrition Facts : Calories 164.4, Fat 0.2, SaturatedFat 0.1, Sodium 12.8, Carbohydrate 37.3, Fiber 4.7, Sugar 1.7, Protein 4.3
CRISPY CAJUN POTATO WEDGES
A sprinkle of Cajun seasoning lends spunk to these hearty, cornflake-coated wedges. "My husband, Jim, and I love potatoes, so I'm always trying to come up with new, lower-fat recipes," notes LaDonna Reed of Ponca City, Oklahoma.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a shallow bowl, combine the milk, mayonnaise, dressing mix and 1/2 teaspoon Cajun seasoning. In another shallow bowl, combine cornflakes and remaining Cajun seasoning. Cut each potato into eight wedges; dip in mayonnaise mixture, then coat with crumbs. , Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake at 375° for 45-50 minutes or until tender and lightly browned, turning once.
Nutrition Facts : Calories 444 calories, Fat 11g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 2173mg sodium, Carbohydrate 79g carbohydrate (9g sugars, Fiber 3g fiber), Protein 9g protein.
CRISPY OVEN-BAKED POTATO WEDGES
I don't fry very often but these potato wedges are totally worth it for me. I love the crispy coating and flavor from the seasoning mixture. Yum!
Provided by Kathy D @LifeIsGoodkd
Categories Potatoes
Number Of Ingredients 10
Steps:
- In a shallow bowl, whisk together the milk and egg.
- On a large plate, mix the flour, seasoned salt, black pepper, paprika, garlic powder, and garlic salt together.
- Cut the unpeeled potatoes into wedges; approx. 1/2 inch each.
- Heat about an inch or two of canola oil in a deep pot until it reaches about 375 degrees F.
- Toss some of the potato wedges into the egg/milk mixture and then dredge in the flour mixture. Fry them in the oil until golden brown - approx. 4-5 minutes - flipping to get them browned on all sides. *You'll need to do this in batches so the potatoes aren't crowded.
- Drain the potato wedges on paper towels. Try not to eat them while you are cooking up the next batch! Enjoy!
CRISPY SPICED POTATO WEDGES
Mustard seeds give these steak house-style wedges great flavor and crunch.
Categories Potato Side Kid-Friendly Deep-Fry Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Combine potatoes, 1/4 cup salt, and 3 qt. cold water in a 5-7-qt. pot. Bring to a boil, then reduce to a simmer; cook until just fork-tender, 2-3 minutes. Drain, arrange in a single layer on a large plate, and chill until cold, about 20 minutes (handle potatoes delicately; they will be fragile until chilled).
- Pour oil into a wide heavy pot to a depth of 2". Heat over medium-high until deep-fry thermometer registers 350°F.
- Meanwhile, coarsely crush 1 Tbsp. mustard seeds. Combine flour, cornstarch, 2 Tbsp. paprika, 1/2 tsp. pepper, 1/4 tsp. garlic powder, 1 tsp. salt, crushed mustard seeds, and remaining whole mustard seeds in a large bowl. Combine buttermilk and chilled potatoes in another large bowl. Dredge potatoes in flour mixture, then transfer to a plate as you go.
- Working in two batches, fry wedges, turning once halfway through, until crisp, 6-8 minutes per batch. Drain on paper towels. Transfer to a serving platter, then season with salt, pepper, paprika, and garlic powder.
CRISPY POTATO WEDGES
Per request. This recipe has lots of do-ahead steps to make holiday cooking easier--can be prepared one day ahead, doing the final baking when oven is free or when turkey or roast is resting. Recipe source: Bon Appetit (November 2006)
Provided by ellie_
Categories Potato
Time 2h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook potatoes in boiling water until tender (20-30 minutes). Drain and cool. (This can be done 1 day ahead chilling potatoes). Peel potatoes and cut each into 6 wedges.
- Melt butter in a large skillet. Remove from heat. Stir in rosemary, paprika, salt and pepper.
- Roll potato wedges in seasoned butter.
- Place potato wedges on a cookie sheet.
- Stir in 1 1/2 cups breadcrumbs (panko)in skillet (with butter), making sure crumbs are well coated with the butter.
- Roll potatoes in buttered crumb mixture and then return potatoes to cookie sheet. (This can be done 1 day ahead--cover with plastic wrap and chill up to one day).
- Preheat oven to 350-degrees F. Bake potatoes until crisp (45 minutes).
Nutrition Facts : Calories 276.7, Fat 9.3, SaturatedFat 5.2, Cholesterol 20.3, Sodium 644.8, Carbohydrate 43, Fiber 3.7, Sugar 2.7, Protein 6
CRISPY POTATO WEDGES
Make and share this Crispy Potato Wedges recipe from Food.com.
Provided by Will Bowden
Categories Potato
Time 1h50m
Yield 1 batch
Number Of Ingredients 6
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.>.
CRISPY POTATO WEDGES WITH MUSTARD
This was a Super Bowl recipe that came from the NY Times, so it's suitable for a bunch of hungry guys:) Adapted from Waldy Malouf of the Beacon Restaurant. You can either microwave this in about 30 minutes or bake it in about 60 minutes. I microwaved and used my favorite brown mustard, Koskiusko. Outside was tasty and crispy and inside was nice and soft. Careful lest your smoke detector goes off. Makes a great snack/appetizer though!
Provided by Kumquat the Cats fr
Categories Vegetable
Time 32m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F. Pierce potatoes with a fork and bake them until almost cooked, about 30 to 40 minutes. (Alternatively, microwave them on high for 6 minutes, turning them halfway through.) Leave oven on.
- In a large bowl, stir together mustard, olive oil, thyme, salt and pepper. When cool enough to handle, cut potatoes lengthwise into 4 wedges each. Toss wedges in mustard mixture until thoroughly coated.
- Raise oven temperature to 500 degrees F. Lay potato wedges, with one cut side down, on a rimmed baking sheet and roast for 20 minutes, turning them onto the other cut side after 10 minutes. Transfer to a warmed platter and serve.
Nutrition Facts : Calories 182.7, Fat 4, SaturatedFat 0.5, Sodium 331.5, Carbohydrate 33.6, Fiber 4.6, Sugar 1.9, Protein 4.4
CRISPY POTATO WEDGES
These make for a great side dish. They are spicy and crispy yet fluffy in the middle. They go with everything.
Provided by Tatiana
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
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 FRIED POTATO WEDGES
I leave the skin on for extra flavor but you can peel the potatoes if desired. Use one large slice of onion but do not chop as the onion slice will be removed before frying the potato wedges. Plan ahead the boiled potatoes need to be chilled before frying. You can fry the wedges slightly ahead and just crisp them up in the oven before serving.
Provided by Kittencalrecipezazz
Categories Potato
Time 5h6m
Yield 6 cups
Number Of Ingredients 6
Steps:
- Cook the potatoes with the peel on in boiling salted water to cover for about 12-14 minutes or until just fork-tender; drain cool slightly then chill for about 4 hours or up to 24 hours (or until cooled).
- Peel the potatoes if desired (I leave the skin on).
- Cut the potatoes into quarters.
- Heat oil and butter in a skillet until hot.
- Add in the onion slices; saute until the onion starts to turn golden; remove and discard onion (or you may leave the onion in).
- Add in potato wedges and fry for about 6-8 minutes or until golden on each side.
- Remove the wedges from the skillet onto paper towels then season immediately with seasoned salt (or white salt) and pepper if desired.
- Serve immediately.
Nutrition Facts : Calories 587.1, Fat 11.9, SaturatedFat 2.6, Cholesterol 5.1, Sodium 54.7, Carbohydrate 108.4, Fiber 11.6, Sugar 6.9, Protein 12.9
CRISPY-BAKED POTATO WEDGES
You won't miss fried potatoes with these crispy oven baked potato wedges.
Provided by Daily Inspiration S
Categories Potatoes
Time 55m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 400 degrees F. Prepare a large baking sheet with cooking spray.
- 2. Gently beat the egg whites and water in a shallow bowl. Combine the cornflake crumbs, flour, cheese, oregano, salt, pepper and cayenne (if using) together in a shallow bowl.
- 3. Dip the potatoes into the egg whites and then into the crumb mixture. Arrange potato wedges onto the baking sheet. Lightly spray the potato wedges with cooking spray.
- 4. Bake the potato wedges for 20 minutes and then turn and lightly spray again. Bake until the potatoes are tender and crisp - approx. 20 additional minutes.
CRISPY GRUYèRE POTATO WEDGES
Categories Cheese Dairy Potato Vegetable Side Vegetarian Quick & Easy Low Cal Swiss Cheese Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 3
Steps:
- Peel potato and grate coarse. Press potato between several thickness of paper towel to remove any excess moisture.
- In an 8-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and add half grated potato, spreading and tamping down with a spatula. Reduce heat to moderate and sprinkle Gruyère over potato. Spread remaining potato on top, tamping down with a spatula, and cook until golden brown and crisp, about 10 minutes on each side. Season potato with salt and pepper and cut into 6 wedges.
CRISPY POTATO WEDGES WITH MUSTARD
Steps:
- Preheaet oven to 400 degrees. Pierce potatoes with a fork and bake them until almost cooked, about 30 to 40 minutes. Alternatively, microwave them on high for 6 minutes, turning them halfway through. Leave oven on. In a large bowl, stir together mustard, olive oil, thyme, salt and pepper. When cool enough to handle, cut potatoes lenghwise into 4 wedges each. Toss wedges in mustard mixture until thoroughly coated. Raise oven temperature to 500 degrees. Lay potato wedges, with one cut side down, on a rimmed baking sheet and rost for 20 minutes, turning them onto other cut side after 10 minutes. Transfer to a warmed platter and serve.
CRISPY CORNMEAL POTATO WEDGES
Make and share this Crispy Cornmeal Potato Wedges recipe from Food.com.
Provided by SoupCookie
Categories Potato
Time 40m
Yield 18 wedges, 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400F.
- Peel potatoes and cut in half lengthwise; cut each half into wedges. Toss wedges in a bowl with oil.
- In a shallow bowl mix cornmeal, garlic powder and pepper; mix with hand to combine.
- Place 3-4 wedges in cornmeal mix and lightly coat and place on a baking sheet. Continue till all wedges are done. Cook 25-30 minutes giving the wedges a bit of a turn half way through.
- I enjoyed eating these dipped in a good beef gravy -- you can use ketchup or whatever!
Nutrition Facts : Calories 483.5, Fat 15.9, SaturatedFat 1.3, Sodium 507.2, Carbohydrate 80, Fiber 8.1, Sugar 3.1, Protein 8.3
PANKO CRISPY POTATO WEDGES
How to make Panko Crispy Potato Wedges
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Push chunks of white bread through the shredding disk of a food processor to make coarse crumbs.
- Spread the crumbs on a baking sheet and bake at 300 F degrees until the crumbs are dry but not toasted, about 6 to 8 minutes.
- Shake the sheet twice during baking. Be careful not to let the crumbs brown!
- Immediately remove bread crumbs from oven and allow them to cool.
- Once cooled, crumbs may be stored in the freezer, in a resealable plastic bag for as long as several months.
- *Note: If you do not want to make the breadcrumbs yourself you can purchase already made.
- The Potato Wedges
- Turn oven on to 450 degreesF; grease pan. Slice the potatoes in half lengthwise on a cutting board.
- Cut each lengthwise half into 4 pieces to make a total of 8 wedges for each potato or 16 total.
- Put the wedges in the pan and spread them to make a single layer.
- Brush the oil over the potatoes.
- Combine the 4 seasonings in a small dish and mix well.
- Sprinkle mixture over the potatoes.
- Put the crumbs and shaved parmesan cheese into a plastic bag and coat each potato with the crumb mixture.
- Bake on center rack for 30 minutes.
- Place the potatoes on a cooking sheet in a single layer.
- Take them out after 30 minutes and turn over the potatoes.
- Bake for 10 more minutes or until crispy and golden brown.
CRISPY POTATO WEDGES
These potatoes were an instant hit with my family and are requested often. I like that they're so quick and easy to prepare.-Gloria Mumm, Staples, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine oil and seasonings. Add potato wedges; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. , Bake, uncovered, at 450° for 15 minutes. Sprinkle with cheese; bake 10-15 minutes longer or until potatoes are crisp-tender.
Nutrition Facts : Calories 225 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 468mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein.
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