Time 55m Yield 4 servings Number Of Ingredients 8 Steps:
Preheat oven to 450 degrees F. In a large bowl, toss the potatoes with the melted butter, olive oil, seasoned salt, cayenne, parsley, and 3 tablespoons of the Parmesan. Arrange in a single layer on 2 sheet trays. Bake until golden brown and crisp, about 45 minutes. Turn the potatoes halfway through the cooking with flat spatula. Remove from oven and taste for seasoning. Add some kosher salt to taste and transfer to a serving platter. Garnish with more Parmesan and serve.
Time 45m Yield 8 servings. Number Of Ingredients 9 Steps:
In a large resealable plastic bag, combine the first eight ingredients; add the potatoes. Seal bag and toss to coat. Arrange in a single layer on greased baking sheets. , Bake at 400° for 30-35 minutes or until potatoes are tender and golden brown, turning once.
Time 55m Yield 5 potato wedges, 6 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 425 degrees. Combine potatoes and oil in a large bowl or plastic bag, tossing well to coat. Combine salt, garlic powder, and red pepper in a small bowl. Sprinkle salt mixture over potatoes, tossing well to coat. Arrange potatoes in a single layer on 2 baking sheets coated with cooking spray. Bake at 425 degrees for 25 minutes. Turn potato wedges over, and rotate pans; baking an additional 20 minutes or until golden brown.
Time 55m Yield 2-3 serving(s) Number Of Ingredients 9 Steps:
Combine all ingredients in a medium bowl - toss potatoes well to coat. Arrange on a single layer onto stoneware for best results. Bake at 400F for 45 minutes or until potatoes are tender and golden.
Time 20m Yield 4 Number Of Ingredients 8 Steps:
Preheat an outdoor grill for medium heat and lightly oil the grate. Whisk olive oil oil, hot sauce, cumin, thyme, paprika, garlic powder, and salt together in a large bowl. Add sweet potato wedges and stir until wedges are evenly coated. Place sweet potato wedges on the preheated grill and cook for 5 minutes. Flip wedges with tongs and cook 5 additional minutes.
Yield 4 Servings Number Of Ingredients 12 Steps:
Combine potatoes, 1/4 cup salt, and 3 qt. cold water in a 5-7-qt. pot. Bring to a boil, then reduce to a simmer; cook until just fork-tender, 2-3 minutes. Drain, arrange in a single layer on a large plate, and chill until cold, about 20 minutes (handle potatoes delicately; they will be fragile until chilled). Pour oil into a wide heavy pot to a depth of 2". Heat over medium-high until deep-fry thermometer registers 350°F. Meanwhile, coarsely crush 1 Tbsp. mustard seeds. Combine flour, cornstarch, 2 Tbsp. paprika, 1/2 tsp. pepper, 1/4 tsp. garlic powder, 1 tsp. salt, crushed mustard seeds, and remaining whole mustard seeds in a large bowl. Combine buttermilk and chilled potatoes in another large bowl. Dredge potatoes in flour mixture, then transfer to a plate as you go. Working in two batches, fry wedges, turning once halfway through, until crisp, 6-8 minutes per batch. Drain on paper towels. Transfer to a serving platter, then season with salt, pepper, paprika, and garlic powder.
Time 1h10m Yield 6 Number Of Ingredients 8 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.
Time 40m Yield Serves 4 Number Of Ingredients 8 Steps:
Heat the oven to 180°C. Wash and scrub potatoes then cut into chunky wedges with the skin left on. In a large roomy bowl and all the spices and oil to make a rub. Add the potatoes and mix using your hand to coat them with the oil rub. Place wedges on an oven tray skin side down. Place in the oven to cook for 25-30 minuets until crisp and spicy.
Time 1h Yield Serves 5 Number Of Ingredients 0 Steps:
Chop your potatoes into wedges with the skins left on. Place in a large mixing bowl Crush the garlic in a pestel and mortar, add the dried chilli flakes, the cumin seeds and the salt and pepper. Mix together well, making sure everything is crushed properly. Add the olive oil to the spice mixture and stir in well. Pour the spice mixture over the wedges. Make sure the mixture is coating the potatoes properly. Place in the oven, 200F, for 35-55mins. Make sure the wedges are golden and cooked thoroughly.
Time 1h5m Yield 12 servings (1-1/2 cups sauce). Number Of Ingredients 17 Steps:
Preheat oven to 425°. Cut each potato lengthwise into six wedges; place in a large bowl. Add oil and seasonings; toss to coat. Transfer to two foil-lined 15x10x1-in. baking pans. Bake 45-50 minutes or until tender, turning once., In a small bowl, mix sauce ingredients. Serve with potato wedges.
