Crunchy Potato Wedges

"Crunch Potato Wedges tossed in rosemary. Potatoes are found in the mid-west US region."
 
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photo by Chef floWer photo by Chef floWer
photo by Chef floWer
photo by Leslie photo by Leslie
photo by Dallas in Orange Pa photo by Dallas in Orange Pa
photo by Boomette photo by Boomette
photo by um-um-good photo by um-um-good
Ready In:
50mins
Ingredients:
7
Yields:
48 wedges
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ingredients

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directions

  • Preheat oven to 200 degrees Celsius or 400 degrees Fahrenheit.
  • Cut the potatoes into 8 wedges each.
  • Toss wedges in the oil.
  • Combine the breadcrumbs, chives, celery salt, garlic powder, and rosemary in a bowl.
  • Add the wedges and coat well.
  • Place on a greased baking tray.
  • Bake for 40 minutes or until crisp and golden.

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Reviews

  1. These were really good and after cooking bout 15 minutes longer than recipes calls for became crispy and delious....added parmasean and salt when pulled from overn
     
  2. These are great. I followed the recipe exactly. I will be making these again. The nutritional information is not very useful.
     
  3. Turned out great using pànko for the crumbs.
     
  4. Great potato wedge recipe. I have never made them with the breadcrumbs before. We really liked the extra crunch. And it was a great way to incorporate my fresh herbs into our meal. Thank you for the recipe, we really loved them and plan on making them alot.
     
  5. These were really good. I did up the oven temp to 450 after about 20 minutes because they just weren't browning the way I would like. The spice mix was good and I look forward to changing it up depending on my mood in the future since this recipe is so versatile. Thanks!!
     
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Tweaks

  1. These are really easy and great, esp. when craving those high fat french fries. My kids, unfortunately, dipped them in ketchup! I used small red potatoes, dried seasonings and salt in place of the celery salt. I might try adding some Parm. cheese in the mixture. I didn't really measure anything and didn't have any problems with the coating sticking. Tagged for Vegan Swap 2.
     
  2. This recipe is so easy and so yummy. I chopped the potatoes and coated them with oil. Little Miss (a three year old) coated them with the seasoning and put them on the tray. I used listed ingredients except dried chives instead of fresh and I picked up the wrong bottle and used Garlic Salt instead of celery salt. Thank you Jewelies.
     
  3. Easy & tasty. I used panko crumbs and they worked fine. I also used oregano in place of the rosemary as I had run out of dried and didn't have any fresh. Another 'Keeper' for me :)
     

RECIPE SUBMITTED BY

Gold Coast Australia
 
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