Time 40m Number Of Ingredients 4 Steps:
Place potatoes in a large pan and cover with cold water. Bring to a boil and boil for 10 minutes. Alternatively, bake the potatoes until fork tender. Once fork tender, remove potatoes from the water or oven and allow to cool slightly. Preheat the oven to 425 degrees. Slice potatoes into 6-8 wedges each. Mix together the flour and seasonings in a large gallon size bag. Add the potatoes and lightly toss until potatoes are coated. Grease a baking sheet with 1 teaspoon oil or spray with nonstick spray. Remove potatoes from seasoning mix, shaking/brushing off the excess flour–DO NOT SKIP THIS STEP or your potatoes will taste like flour! Spread out the potatoes onto the baking sheet. Toss with remaining oil or spray well with nonstick spray. Bake for 10 minutes, flip and bake for another 5-10 minutes, or until wedges are crisp and golden brown.
Time 50m Yield 4 Number Of Ingredients 9 Steps:
In a shallow dish mix flour, garlic powder, lemon pepper, celery salt, onion powder and seasoning salt. Dip potato wedges in egg, then in spice mixture. Heat deep fryer to 375 degrees F (190 degrees C). Place potatoes in hot oil, and fry until golden brown, about 5 to 7 minutes. Cook in batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.
Time 35m Yield 4 serving(s) Number Of Ingredients 11 Steps:
First of all, preheat your oven to 425 degrees. Then, toss all of the dry ingredients into a gallon-size Ziploc bag and shake to combine. The measurements there for the seasonings are guidelines–feel free to alter them as you wish, or measure them in your palm and skip the measuring spoons altogether. So long as you start with approximate amounts of the bread crumbs, flour, and Parmesan, you can’t really go too far wrong. Then, cut your potatoes into wedges–I generally get about 8 wedges from each potato, but the important thing is not the number, but that they’re more or less evenly sized, so they all cook at the same rate. Dunk your wedges in the melted butter, then shake them, a few at a time, in the Parmesan mixture, and arrange on a greased or parchment-lined cookie sheet. Stand them up with the skin side on the bottom if you can, but if they want to lay on their sides instead, that’s fine–just flip them halfway through the cooking time. If you have any leftover butter, drizzle it over top of the potatoes before you pop them into the preheated oven. Or don’t, if all that butter scares you. Bake for about 35 minutes or until they’re tender and browned,.
Time 1h Yield 24 jo jo’s Number Of Ingredients 3 Steps:
Wash and scrub potatoes, then cut into quarters. Put oil and seasoned salt in a large zip lock bag. Add potatoes and shake well. Place potatoes on a sheet pan and place in 400 degree oven until fork tender. Serve with sour cream or cheese dip.
