View Full Version : POTATO WEDGES???
04-11-2006, 01:09 PM
I was wandering your recipe for wedges..i have been told a few different ones..yet to find a "GOOD"..one..thanx
04-11-2006, 03:59 PM
I just but the McCain frozen potato wedges...you can get different flavours/spices
04-11-2006, 06:58 PM
lol that is what i currently do...I am trying the "home made"//cooking....I could always make the McCain and trade them off as my own haha
04-11-2006, 10:27 PM
Scrub potatoes well, cut into wedges no thicker then a half-inch, place in a bowl and drizzle with oil to coat well, and then sprinkle with salt pepper garlic powder and Italian seasoning mix, toss again to spread spices evenly, place in a shallow pan be sure to have lots of space between potatoes bake in a hot oven for about 30 minutes after 15 minutes turn potatoes, will come out very crispy on the outside sweet and soft on the inside.
04-12-2006, 10:14 AM
OMG... try the wedges from Pino's... friggin' awesome!
04-12-2006, 11:51 AM
TY Bufford...I will try that /ubbthreads/images/%%GRAEMLIN_URL%%/smile.gif ..and OCZ_Tech....Luv the Pinos..Mmmmm
04-12-2006, 02:44 PM
I have to say Romes wedges absolutely rock! I usually hate taters but that's a recipe I'd love to get my hands on. Most grocery stores have a package mix or you can usually ask about their recipe. It may be worth a try. /ubbthreads/images/%%GRAEMLIN_URL%%/wink.gif
04-12-2006, 03:03 PM
My recipe is basically the same as Bufford's, except I use olive oil, and I sprinkle seasoning salt and thyme on mine. They are deeeelicious!
04-12-2006, 04:42 PM
2 lb Potatoes; peeled and sliced in wedges
2 ts Crushed rosemary;
1 ts Garlic; minced
3 tb Olive oil;
1/2 ts Salt
1 ts Paprika;
Toss diced potatoes with olive oil, paprika, garlic and half the rosemary. Place potatoes on a heavy baking tray, sprinkle with remaining rosemary and 1/2 t salt. Roast at 400 deg F for 1 1/2 hours, turning often.
04-17-2006, 09:05 AM
are we talking about roast potatoes or wedges, sorry I am not tring to sound rude or anything. I use a dredging method with seasoned flour and then I start off by deep frying them and then finnish in the oven. This gives the wedges a nice crispy coating on the outside and keeds the potato somewhat moist on the inner.
04-17-2006, 07:37 PM
my mistake if i posted the wrong kind, I appologize.
04-17-2006, 09:13 PM
Art, those sound yummy. I'm not crazy about flour on my taters and am not a deep fryer. I usually just use Italian seasoning and olive oil. Mix, coat and throw in the oven.
I'm going to give yours a try. Thank you for posting it.
04-19-2006, 12:38 AM
Nothing wrong with any recipe I was only asking and did not mean to offend anyone, arts recipe is similar to how I do a roast potato.
04-20-2006, 11:44 AM
yummy potato wedges
04-23-2006, 10:10 AM
Try cutting them up, and then tossing them with salad dressing (Italian, or Sun Dried Tomato are our faves) and then either throw them in the over or on the bbq (in a bbq safe pan, of course). This way there's no extra oil, and there's tons of flavour!!
04-23-2006, 03:59 PM
Wow..thanx to all of you for the ideas..
Now the kids should not complain to me about the way I make them haha
Now...how do you make a good roast? lol..jk
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