Does anyone know a good way to make potato wedges please?

Here's what I do and it really works for me.

Go buy a bag of that fine polenta/corn meal.

get dried herbs that you like, say thyme, oregano, some smoked paprika, fresh ground black pepper, chili powder, chili flakes, whatever.

I get a jar, large enough to hold 2 cups of polenta at least, add the herbs/spices you like and shake well. (you can keep what you don't use in the jar)

All you do then is cut your unpeeled (the washed kind) or peeled potatoes into wedges, get a plastic bag and put in say half a cup (ish) of the polenta mix, add your wedges, not too many, shake and put on a baking tray that has been very lightly oiled or use baking paper, the juice of the potato makes the polenta spice mix stick naturally, repeat adding more of your polenta mix depending on how many wedges you are doing, you can also add some crushed garlic to your bag at this stage. I don't add salt as I salt them when they come out of the oven.

I find that this is so simple, really tasty, low fat, low salt and you can literally put any dry flavours you like in your jar, I've even used curry powder, depends on how you feel on the day. I really hate the salty mixes too, and you don't know how much msg could be in there not to mention all the 'stabilizers' etc. I try not to eat stuff with more numbers on the packet than my mobile phone has.

Serve with light sour cream or whatever you like Greek style thick yogurt is really good with the curry ones, with a little fresh chopped mint or coriander/cilantro mixed in and a squeeze of lemon juice.

I'm sorry about my vague quantities, but you can truly adjust to your own taste. I've been making wedges this way for more than 10 years and every body loves them. Hope you enjoy them too.

Yummy... here we go

Red Bliss Potatoes cut in wedges (not to big - you don't want them to burn in the time it takes to cook the potato). You can also short-cut this by microwaving the potatoes for a few minutes before cutting. Do NOT add any water and do not cook the potatoes in the micro all the way (they will be too hard to cut then). The trick to get them crispy is as little water as possible.

preheat oven AND baking sheet (with or without foil to cover) at 375.

Take a bowl big enough to fit your potato wedges. Put olive oil or vegetable oil (your preference) in the bowl. You want JUST enough to coat the potatoes - not to have them swimming in it. Add garlic powder, onion powder, salt, fresh ground pepper, ancho chili powder (or regular chili powder) and some fresh or dried thyme if you have it.

Mix until you have a gritty oil "rub." Add your potato wedges and toss to coat.

Remove hot baking sheet from oven and put coated potatoes on it in a single layer. You should hear sizzling. Let them bake until they start getting color and turn them over half way through. Depending on the size of the potatoes, they should take about 20 minutes. If they start to look to dark, turn down the heat and cover with foil. Pierce with fork or knife to check doneness. If they are still hard, turn down heat and cover with foil. You can always broil them for the last few minutes to get crispy color. Taste one when you think they are done. Often they will need more salt because potatoes absorb a ton of salt during the cooking process.

Also, this is a very flexible recipe. you can use fresh garlic, rosemary, lemon pepper or any other preferred spice/herb. Once you get the technique down, you're possibilities are endless!

Spicy potato wedges with sour cream

Ingredients (serves 6)

1 tbs ground cumin

1 tbs ground coriander

1 tbs paprika

1/2 tsp chilli powder

1/4 cup light olive oil

1kg medium potatoes, scrubbed

Sea salt

2 shallots, finely chopped

1 tbs chopped coriander

Sour cream and sweet chilli sauce, to serve

Method

Preheat oven to 200°C. Line base of a large baking dish with non-stick baking paper. Combine spices in a large bowl. Add oil and mix well.

Cut each potato into 6 wedges, add to bowl and toss to coat with spices.

Arrange potato wedges in a single layer in a large baking dish. Sprinkle generously with sea salt. Bake for 45 minutes until tender and crisp. Transfer to a large serving bowl.

Top with combined shallots and coriander and serve with sour cream and sweet chilli sauce.

Notes & tips

Tip: The potatoes can be coated and placed on the baking dish earlier. Pop them into the oven at the start of the game and they'll be ready to eat with the steak sandwiches at half-time or to snack on during the second half

I take a large to medium peeled russet potato (about one per person) and slice them into about 6-8 slices the long way like steak fries). I put them into a large bowl, and add two to three teaspoons of olive oil, salt and pepper, about three shakes of garlic powder, and three shakes of red chili powder. Lay them out on a a baking sheet covered in foil. Then on about half of them, I sprinkle very lightly with red pepper flakes. (None on the ones for kiddies). If no kids, then sprinkle them all! And bake them in the oven at about 425 for 20-30 minutes. They are fantastic.

Too simple and if not spicy enough for you, increase the chili power and red pepper flakes.

Enjoy!

Andie

These are great

HERB-ROASTED NEW POTATOES

Yield: 6 Servings

1 lb 14 oz small red potatoes,

.unpeeled (or russets)

1/4 c Chopped fresh basil or 1 tsp

.dried basil

1 tb Chopped fresh oregano or 1

.tsp dried

1 tb Olive oil

1/2 ts Salt

1/4 ts Black pepper

2 1/4 oz Grated parmesan cheese

1. Preheat oven to 425F. Cut the potatoes into 6-8 wedges each.

2. In a large bowl, combine the basil, oregano,oil,salt and pepper.

Add the potatoes and toss to combine.

3. Place the potatoes on a nonstick baking sheet and sprinkle with

parmesan cheese.

4. Bake for 20-25 minutes of until tender and golden brown.

VARIATION: Instead of red potatoes, use small Yukon Gold or Finnish

Yellow potatoes, both of which have yellow flesh. Substitute 2 t.

chopped dried rosemary for the basil and oregano.

POTATO WEDGE NACHOS

Yield: 4 Servings

Butter, oil [or Pam]

1 lb Baking potatoes

1 ts Chili powder

1 ts Cumin

1/2 ts Salt

1/4 ts Cayenne

1 tb Veg oil; pref. olive OR

1 tb Stock

1/2 c Cheddar cheese; shredded

2 Scallions; sliced

2 tb Cilantro; fresh, chopped

Salsa

Preheat oven to 475. Butter or oil [or use Pam] a large baking sheet.

Cut potatoes length-wise into 1/2" wedges. Combine chili powder,

cumin, salt and cayenne. In a large bowl toss potato wedges in the

spice mixture. Drizzle with oil [or for less calories a little stock-

JW] and toss again to coat well. Place potatoes, cut side down, on

baking sheet. Bake, turning once, until tender and the skins are

crisp, about 20 min.

Sprinkle with cheese, scallions and cilantro. Bake until cheese melts,

about 2 min. Serve as is or with salsa.

KFC Potato Wedges

Serves/Makes: 1 | Difficulty Level: 3 | Ready In: < 30 minutes

3 small potatoes

1/2 tablespoon Msg

1/2 tablespoon onion powder

1 cup all-purpose flour

1/2 tablespoon salt

1/2 tablespoon Cayenne pepper

1/2 teaspoon Black pepper

1/2 tablespoon Oregano flakes

2 Chicken bouillon cubes, crushed

1 large egg

2 tablespoons Milk

Combine all dry ingredients in mixing bowl. Mix well in separate bowl mix milk and egg. heat oil to 400 degrees, dip potato wedges in milk/egg mixture and coat well, then place potato wedges in dry ingredient mix and coat well. fry until golden brown

cut your potatoes into wedges. boil for about 10 -15 mins drain then place in a plastic bag with lemon zest, chilli powder, cumin, salt , pepper and whatever else ( salt to taste ) shake up bag enough to coat the tater wedges but not break them then deep fry or bake

Try par boiling the wedges first, just until tender; let them cool; coat with a little or mayonnaise and season and bake.

Suggested seasoning: powdered ranch, Caesar or Italian dressing; garlic powder; buffalo wing seasoning

Now I'm hungry. Enjoy

get urself a Fry Daddy, cut up some potatoes into wedges, deep fry those SOB's, sprinkle some salt on them, dip them in ketchup or barbq sauce.....aaaaannnnd enjoy!

chili powder, salt, peeper, paprika. mix and rub:)