Best 7 Crispy Gruyère Potato Wedges Recipes

THE BEST CRISPY POTATO WEDGES

Steps:

• Preheat oven to 400 F.
• Bring a pot with water to boil.
• Meanwhile, wash, peel and slice the potatoes in half and then cut each half into 4 wedges (or more depending on the size of your potatoes.
• Rinse the potatoes and add them to the boiling water. Parboil the potatoes. Time 5 minutes of cooking time and drain the potatoes from the hot water using a colander. Pour in to drain carefully so you don't break the potatoes.
• Transfer the potatoes back to a large dish or bowl and add in the seasonings and olive oil. Toss together the wedges to coat well.
• Line them on a sheet pan lined with parchment paper leaving some space between each piece. Sprinkle the parmesan cheese on the potatoes.
• Bake in the preheated oven for 30 minutes or until golden brown and crispy on the outside.
• Remove from the oven and let the potatoes cool down for a few minutes, then transfer to a serving dish. Garnish with some fresh chopped parsley or grated parmesan cheese.

CRISPY POTATO WEDGES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix paprika, olive oil, garlic powder, chili powder, salt, and black pepper together in a bowl until marinade is smooth.
• Place potatoes in a baking dish; add marinade and rub into potatoes. Sprinkle bread crumbs over potatoes and coat each wedge well.
• Bake in the preheated oven for 30 minutes. Reduce heat to 355 degrees F (180 degrees C) and continue cooking until wedges are tender enough to puncture with a fork, about 30 minutes more.

CRISPY GRUYèRE POTATO WEDGES

Steps:

• Peel potato and grate coarse. Press potato between several thickness of paper towel to remove any excess moisture.
• In an 8-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and add half grated potato, spreading and tamping down with a spatula. Reduce heat to moderate and sprinkle Gruyère over potato. Spread remaining potato on top, tamping down with a spatula, and cook until golden brown and crisp, about 10 minutes on each side. Season potato with salt and pepper and cut into 6 wedges.

CRISPY POTATO WEDGES

Steps:

• Cook potatoes in boiling water until tender (20-30 minutes). Drain and cool. (This can be done 1 day ahead chilling potatoes). Peel potatoes and cut each into 6 wedges.
• Melt butter in a large skillet. Remove from heat. Stir in rosemary, paprika, salt and pepper.
• Roll potato wedges in seasoned butter.
• Place potato wedges on a cookie sheet.
• Stir in 1 1/2 cups breadcrumbs (panko)in skillet (with butter), making sure crumbs are well coated with the butter.
• Roll potatoes in buttered crumb mixture and then return potatoes to cookie sheet. (This can be done 1 day ahead--cover with plastic wrap and chill up to one day).
• Preheat oven to 350-degrees F. Bake potatoes until crisp (45 minutes).

BAKED CRISPY POTATO WEDGES

Steps:

• Cut each potato into 12 wedges; place in a large bowl. Add the remaining ingredients; toss to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. , Bake at 425° for 20 minutes. Turn; bake 25-30 minutes longer or until crisp.

CRISPY POTATO WEDGES

Steps:

• Place potatoes in large bowl. Cover with cold water. Let stand for 15 minutes.
• Preheat oven to 425 degrees.
• Spray baking sheet with vegetable cooking spray.
• Drain potatoes in colander. Spread on a towel and pat dry.
• Transfer potatoes to large bowl.
• Sprinkle with rest of ingredients.
• Toss gently to combine. Arrange seasoned potatoes in a single layer on baking sheet.
• Bake potatoes for 20 minutes. Turn potatoes, cook 20 minutes longer.

CRISPY GRILLED POTATO WEDGES

Steps:

• Cut each potato in half lengthwise. Place each half flesh-side down on the cutting board and cut each half lengthwise again to make 4 large wedges. Cut each wedge in half lengthwise again for a total of 8 wedges per potato.
• Bring a large pot of salted water to a boil. Add potato wedges and boil for about 10 minutes. Drain in a colander.
• Whisk olive oil, salt, pepper, onion powder, chili powder, and cumin together in a bowl until smooth. Add wedges and gently toss to coat.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill wedges for 4 minutes. Flip and grill for 4 minutes more.