Sidedish - Baked Potato Wedges (Barefoot Contessa) recipes

Author: Linda Buck  

Get Roasted Potato Wedges Recipe from Food Network Excellent and simple potato wedges - so much better than fries! Soft on the inside and crispy outside, these baked potato wedges are a healthier choice than fries and just as tasty.

Roasted Potato Wedges

Get Roasted Potato Wedges Recipe from Food Network
Provided by: Jeff Mauro, host of Sandwich King
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 5
Ingredients:
  • 2 russet potatoes, scrubbed and cut into 8 long wedges
  • 3 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
How to cook:
  1. Preheat the oven to 475 degrees F.
  2. Toss the potato wedges with the olive oil, garlic powder, salt and pepper in a bowl. Lay the potatoes on a baking sheet and cook until golden brown on each side, flipping halfway through, about 12 minutes per side. When both sides are golden and the potatoes can be pierced easily with a fork, the taters are done.
Notes: Baked Sweet Potato "Fries" Recipe, Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one

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Baked Potato Wedges (Barefoot Contessa)

Baked Potato Wedges (Barefoot Contessa)
Excellent and simple potato wedges - so much better than fries!
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 6 servings
Number of ingredients: 6
Ingredients:
  • 4 large baking potatoes, unpeeled
  • 4 tablespoons good olive oil
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon minced fresh rosemary leaves
Nutrition:
  • Calories: 278.0 calories
  • Fat: 9.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 613.2 mg
  • Carbohydrate: 44.6 g
  • Fiber: 5.7 g
  • Protein: 5.1 g
How to cook:
  1. Preheat the oven to 400 degrees F.
  2. Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down.
  3. Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with kosher or sea salt and serve.
  4. Number of Servings: 6
  5. Recipe submitted by SparkPeople user LADNBA.
Notes: Baked Potato Wedges Recipe : Ina Garten, Baked Potato Wedges ; Produce. 4 Baking potatoes, large. 1 tsp Garlic, fresh. 1 tsp Rosemary, fresh leaves ; Baking & Spices. 3/4 tsp Black pepper, freshly ground.

Baked Crispy Potato Wedges

Baked Crispy Potato Wedges
Baked crispy potato wedges are a food everyone loves! Soft on the inside and crispy outside, these baked potato wedges are a healthier choice than fries and just as tasty.
Provided by: Isabel Laessig
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 9
Ingredients:
  • 5 medium russet potatoes
  • ¼ cup olive oil
  • 1 teaspoon paprika
  • 3 teaspoons garlic powder
  • 2 teaspoons onion powder (or dried green onion)
  • 2 teaspoons salt
  • 2 teaspoons dried rosemary leaves ((optional))
  • chopped fresh parsley ((optional))
  • freshly ground black pepper ((optional))
Nutrition:
  • Calories: 342 kcal
  • Carbohydrate: 51 g
  • Protein: 6 g
  • Fat: 14 g
  • Saturated Fat: 2 g
  • Sodium: 1179 mg
  • Fiber: 4 g
  • Sugar: 2 g
  • Serving Size: 1 serving
How to cook:
  1. Cut
  2. Rinse potatoes very well but don’t peel them. Cut each potato lengthwise in half and then halve each half. Halve also the remaining pieces. That way each potato should be cut into eight wedges.
  3. Soak the wedges in cold water for 10-15 minutes.Preheat oven to 400 degrees Line a large baking tin with parchment paper.In a large bowl combine olive oil, salt and spices, except parsley.
  4. Arrange
  5. Drain potatoes and dry them out with a tea towel (or thick paper towel). Place them in the bowl with the spices. Rub them with the seasoning, until all potatoes are evenly covered.Arrange the potato wedges on the prepared tin, preferably with the cut side onto the paper. Make sure they are not overlapping one another. If they are too many to fit evenly in the tin, bake them in two batches.
  6. Bake for about 20 minutes and then invert them, using a spatula. Bake for another 10-15 minutes, until dark, golden and crispy.Remove from the oven and sprinkle with fresh parsley. Let cool for 5 minutes and then serve.
Notes: Roasted Potato Wedges Recipe, Slice each potato into 6 wedges. Add the potato wedges to a pot of cold salted water. Bring to a boil, reduce heat, and simmer until the potatoes are barely

Roasted Potato Wedges

Get Roasted Potato Wedges Recipe from Food Network
Provided by: Patrick and Gina Neely : Food Network
Total time: 35 minutes
Cook time: 30 minutes
Prep time: 5 minutes
Yields: 2 servings
Number of ingredients: 6
Ingredients:
  • 2 russet potatoes, scrubbed well
  • 3 tablespoons olive oil
  • 1 teaspoon Neely's BBQ seasoning
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon sliced green onions
How to cook:
  1. Place a rimmed sheet tray into the oven and preheat oven to 450 degrees F.
  2. Slice each potato into 6 wedges. Add the potato wedges to a pot of cold salted water. Bring to a boil, reduce heat, and simmer until the potatoes are barely tender, but a knife can be pushed through with just a slight resistance, about 6 minutes. Drain potatoes and add to a large mixing bowl. Drizzle potatoes with olive oil and toss with BBQ seasoning, salt, and pepper.
  3. Carefully remove the hot sheet tray from the oven and quickly add the seasoned potatoes to them. You want the pan to stay as hot as possible. This will help to crisp up the potatoes while they roast. Place the sheet pan back into the oven and roast until golden and crisp, 20 to 25 minutes, flipping 1/2 way through the cooking time.
  4. Remove from the oven and toss with fresh herbs.
Notes: Ina Garten Roasted Potato Wedges Recipes, Ina Garten Roasted Potato Wedges Recipes · 4 large baking potatoes, unpeeled. 4 tablespoons good olive oil. 1 1/2 teaspoons kosher salt. 3/4 teaspoon freshly
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