Best 3 Oven Baked Potato Wedges Recipes

OVEN BAKED POTATO WEDGES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with the olive oil.
• Brush potato wedges with butter, and roll in bread crumbs. Place wedges on prepared baking sheet.
• Bake in preheated oven for 20 minutes. Remove from oven and turn wedges; cook for 10 to 15 minutes, or until tender.

OVEN BAKED GOLDEN POTATO WEDGES

Steps:

• Preheat the oven to 425°.
• Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise.
• You'll have 6 long wedges from each potato.
• Place the potatoes on a sheet pan with the olive oil, salt, pepper, and thyme.
• Toss all the ingredients together, making sure the potatoes are covered with oil.
• Spread the potatoes in a single layer with 1 cut-side down.
• Bake the potatoes for 35 to 40 minutes, turning to the other cut side after 20 minutes.
• Bake until they are lightly browned, crisp outside, and tender inside.
• Sprinkle with additional salt, if desired.

OVEN-BAKED POTATO WEDGES IN UNDER 30 MINUTES

Steps:

• Directions: Adjust the rack of your oven to the lower middle level. Pre-heat oven to 425 degrees F. Line large baking sheets with aluminum foil and set aside. In a large bowl, combine olive oil, garlic powder, crushed dried rosemary, thyme, salt, pepper, and paprika, and whisk with a fork until mixed. Using a large knife, cut the washed scrubbed potatoes in half length-wise. Place the flat sides of the potatoes on the cutting board. To cut the first potato wedge, cut on a 36 degree angle, lengthwise, from the outside of the potato to the center line where the knife hits the cutting board. Cut the next wedge, and continue until you can cut about 5 wedges from each potato half. Add potato wedges into large bowl with oil and herbs. Toss potato wedges with your hands until thoroughly coated with oil and seasonings. Lay the potato wedges on large baking sheets lined with foil, placing the cut side down. Place baking sheets in oven, and bake for about 25 minutes, or until tender and lightly golden brown. To test doneness, use a small paring knife or other thin knife and insert into potato wedge; knife should slide in and out easily. Remove baking sheets from oven, and allow potatoes to cool for at least 5 minutes before serving. Release potato wedges from foil with a large spatula or tongs. Sprinkle chopped fresh herbs on potatoes and serve with ketchup or other dipping sauce