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Potato Wedges Recipe
Potato Wedges Recipe photo by Taste of Home

Potato Wedges Recipe

Read Reviews (6)
4.22 6
Publisher Photo
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
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 6-8 servings

Ingredients

  • 2 tablespoons vegetable oil
  • 1/4 cup Italian-seasoned bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic salt
  • 4 medium unpeeled potatoes (about 1-1/2 pounds)

Directions

  1. Spread oil in a 13-in. x 9-in. baking pan. Combine the next five ingredients in a large plastic bag. Cut each potato lengthwise into eight wedges. Place half of the potatoes in the bag; shake well to coat. Place in a single layer in pan. Repeat with remaining potatoes.
  2. Bake, uncovered, at 350° for 40-45 minutes or until tender, turning once after 25 minutes. Yield: 6-8 servings.
Originally published as Potato Wedges in Country Woman September/October 1995, p36

Reviews for Potato Wedges(6)

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 23, 2014

THESE POTATOES WERE GREAT! TENDER AND GOOD FAVOR AD EASY TO DO TOO! WILL DO AGAIN!

MY REVIEW
Reviewed Jan. 30, 2013

I didn't have any bread crumbs so I used crackers (french onion). Family of 6 all enjoyed this.

MY REVIEW
Reviewed Jul. 10, 2011

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.

MY REVIEW
Reviewed Oct. 10, 2010

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.

MY REVIEW
Reviewed May. 18, 2010

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.

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