Baked Potato Wedges Recipe

5 8 10
Baked Potato Wedges Recipe
Baked Potato Wedges Recipe photo by Taste of Home
Publisher Photo

Baked Potato Wedges Recipe

Read Reviews
5 8 10
Publisher Photo
These potatoes taste just like the deep-fried kind, but they're easier and less messy to make since they're baked. They're great served with fish or any meat dish. See if this doesn't become on of your family's favorites.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.

Ingredients

  • 1/2 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon paprika
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Pinch garlic salt or onion salt
  • 6 medium potatoes (about 2 pounds), peeled and quartered lengthwise

Directions

Melt butter in a 13-in. x 9-in. baking pan. Combine the next six ingredients in a large plastic bag; set aside. Rinse potatoes under cold water; drain well. Place half of the potatoes in the bag; shake well to coat. Place in a single layer in baking pan. Repeat with remaining potatoes. Bake, uncovered, at 350° for 50-60 minutes or until tender, turning once after 30 minutes. Yield: 6 servings.
Originally published as Paprika Potatoes in Country April/May 1995, p51

Nutritional Facts

3/4 cup: 295 calories, 16g fat (10g saturated fat), 44mg cholesterol, 534mg sodium, 34g carbohydrate (3g sugars, 2g fiber), 5g protein.

  • 1/2 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon paprika
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Pinch garlic salt or onion salt
  • 6 medium potatoes (about 2 pounds), peeled and quartered lengthwise
  1. Melt butter in a 13-in. x 9-in. baking pan. Combine the next six ingredients in a large plastic bag; set aside. Rinse potatoes under cold water; drain well. Place half of the potatoes in the bag; shake well to coat. Place in a single layer in baking pan. Repeat with remaining potatoes. Bake, uncovered, at 350° for 50-60 minutes or until tender, turning once after 30 minutes. Yield: 6 servings.
Originally published as Paprika Potatoes in Country April/May 1995, p51

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Reviews forBaked Potato Wedges

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hchambers User ID: 7140928 265217
Reviewed Apr. 27, 2017

"These were fabulous! They are a great side for gilled burgers. These had a perfect amount of crunch which can be difficult to get without frying. I will be using this recipe again."

MY REVIEW
Lowcalmama User ID: 7448511 222531
Reviewed Mar. 11, 2015

"These potatoes are AWESOME! Only one problem.......we tend to eat WAY too many! They are THAT good!"

MY REVIEW
cheribear1968 User ID: 6325929 29921
Reviewed Jul. 24, 2014

"Excellent side dish to serve with grilled meats! My family loves these!"

MY REVIEW
Janet46511 User ID: 7692185 201214
Reviewed Feb. 26, 2014

"These are as good as you get in a restaurant. Definitely going to make them again.

5 stars!"

MY REVIEW
micheleclow User ID: 6777152 33386
Reviewed Mar. 1, 2012

"Oh My Gosh!!! These were the best potatoes I've ever had. I could have eaten all of them by myself."

MY REVIEW
Mrs.EBDarcy User ID: 5083772 11430
Reviewed Oct. 10, 2011

"Perfect hubby food. Perfect father-in-law food. I added just a touch too much garlic salt so I had scrap some of the wedges of their coating. But, it is one I am going to fix again. I am thinking that when we do have kids this would be a great "kid friendly" food for older children."

MY REVIEW
annette m. w. User ID: 5789129 23416
Reviewed Jan. 29, 2011

"very tasty."

MY REVIEW
hweller8 User ID: 4281589 201213
Reviewed Apr. 15, 2010

"Crisps and plump, great flavor"

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