Best Zesty Texas Potato Wedges Recipes

TEXAS POTATO WEDGES

Steps:

• Slice unpeeled potatoes into wedges (12-14 per potato). In a small bowl, beat egg and milk. In another bowl, combine flour and seasonings. Dip potato wedges into milk mixture; dust with flour mixture. Place in a single layer on an ungreased baking sheet. Drizzle with oil. Bake at 450° for 20-25 minutes or until golden brown and tender.

OVEN FRESH SEASONED POTATO WEDGES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place Parmesan cheese, olive oil, onion powder, garlic powder, pepper, salt, and potatoes into a resealable plastic bag. Seal the bag, then shake to coat the potatoes with the seasoning. Spread the potatoes over a baking sheet.
• Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.

SPICY POTATO WEDGES

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add the potatoes. Seal bag and toss to coat. Arrange in a single layer on greased baking sheets. , Bake at 400° for 30-35 minutes or until potatoes are tender and golden brown, turning once.

BEST POTATO WEDGES RECIPE

Steps:

• Preheat oven to 450 degrees. Line a large, rimmed baking sheet with parchment. (See note)
• Cut the potatoes into about 8 wedges (They should be less than 1/2 inch thick on the wide edge, if your potatoes are larger, cut any larger wedges in half again). Pat the potato wedges dry with paper towels to absorb excess starch. (see note)
• In a large bowl, combine potato wedges and oil, toss to coat.
• Stir together salt, paprika, garlic power, onion powder, and pepper. Sprinkle over potato wedges and toss to coat.
• Transfer potato wedges to your prepared baking sheet, arranging them in a single layer so they aren't overlapping, and doing your best to have them not touching (it's fine if some of them are).
• Bake for 15 minutes. Remove from oven, turn over the potato wedges with fork or tongs. Return to oven for 15 minutes. While potatoes are baking, stir together mayo and bbq sauce. Potatoes should be appear browned and crispy on the edges and be fork-tender. Serve with dipping sauce.

ZESTY TEXAS POTATO WEDGES

Steps:

• Slice unpeeled potatoes into wedges (12-14 per potato).
• In a shallow dish, beat together egg and milk.
• In another shallow dish, combine flour and seasonings.
• Dip potato wedges into milk mixture, then dust with flour mixture.
• Place in a single layer on an ungreased baking sheet.
• Drizzle with oil.
• Bake at 450° for 20 to 25 minutes or until golden brown and tender.

GINA'S SPICY POTATO WEDGES

Steps:

• Preheat oven to 450 degrees F.
• In a large bowl, toss the potatoes with the melted butter, olive oil, seasoned salt, cayenne, parsley, and 3 tablespoons of the Parmesan.
• Arrange in a single layer on 2 sheet trays. Bake until golden brown and crisp, about 45 minutes. Turn the potatoes halfway through the cooking with flat spatula.
• Remove from oven and taste for seasoning. Add some kosher salt to taste and transfer to a serving platter. Garnish with more Parmesan and serve.

SPICY POTATO WEDGES

Steps:

• Preheat oven to 425 degrees.
• Combine potatoes and oil in a large bowl or plastic bag, tossing well to coat.
• Combine salt, garlic powder, and red pepper in a small bowl.
• Sprinkle salt mixture over potatoes, tossing well to coat.
• Arrange potatoes in a single layer on 2 baking sheets coated with cooking spray.
• Bake at 425 degrees for 25 minutes. Turn potato wedges over, and rotate pans; baking an additional 20 minutes or until golden brown.

ZESTY HERBED POTATO WEDGES FOR GRILL OR STOVE TOP

Steps:

• Prepare grill for indirect-heat cooking.
• Meanwhile, place potatoes in large microwave-safe bowl.
• Toss with 1 tablespoon oil and 1/4 teaspoon salt. Cover bowl.
• Microwave on HIGH, stirring occasionally, until just tender, 8-10 minutes.
• TO FINISH ON GRILL:.
• Add onion wedges to potatoes; toss to coat with oil.
• Grill potatoes and onion over indirect heat, covered, turning once, until browned and cooked through, 6-8 minutes.
• In large bowl, combine remaining 1 Tablespoon oil with vinegar, parsley, zest, paprika and remaining 1/4 teaspoon salt.
• Add potatoes and onion; toss gently to coat.
• TO FINISH ON STOVE:.
• Microwave potatoes as directed in steps 1-3.
• In large nonstick skillet, in additional 1 teaspoon oil, cook onion over medium heat, turning occasionally, until almost tender, 5 minutes.
• Add potatoes; cook, turning once, until lightly browned, 3-5 minutes.