Read reviews (5)
Rate recipe
These spuds are sure to root up fun at your "spooky" affair (and during daily meals!). Judy, one of Crafting Traditions' kitchen experts, came up with the wedges to flavor a family Halloween gathering. When they won rave reviews, she decide to share them here so you can try them, too.—Taste of Home Test Kitchen
Originally published as Potato Wedges in Country Woman September/October 1995, p36
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Jan. 30, 2013 by MelissaJacob
I didn't have any bread crumbs so I used crackers (french onion). Family of 6 all enjoyed this.
Reviewed on Jul. 10, 2011 by kimberlywolter
I actually use this recipe with Zucchini sliced into sticks from my garden and it turns out great every time. Just reduce the baking time.
Reviewed on Oct. 10, 2010 by joeychick
Tasty. They came out a little flaccid, maybe I used too much oil? (I just eyeballed it.) I loved this coating though, and they were easy to make, so I'll definitely make them again.
Reviewed on May. 18, 2010 by punkrockfrog03
the texture the crumbs and parmesan add is perfect. you get a nice crust without burning the potatoes. these are by far the best wedges I have made.
Reviewed on Feb. 08, 2010 by sallysaljo7
I save the heels of the bread in the freezer when the loaf is done... then I add a little more italian seasoning and mix it all in the food processor. My family loves these!
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013
