Save on Pinterest

Potato Wedges

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

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

  • 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.
  • Bake, uncovered, at 350° for 40-45 minutes or until tender, turning once after 25 minutes.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • DragonSlayersRosebud
    May 4, 2014

    Awesome!! Very good taste. Family loved them and said definitely make again. These potatoes were great with grilled hamburgers. Wouldn't change anything with this recipe. The review with the flaccid issue, may have used to much oil.

  • jms_surprise
    Jan 23, 2014

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

  • MelissaJacob
    Jan 30, 2013

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

  • kimberlywolter
    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.

  • joeychick
    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.

  • punkrockfrog03
    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.

  • sallysaljo7
    Feb 8, 2010

    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!