Potato Wedges Recipe.

This potato wedge formula is simple, zesty and a solid choice to French fries! They’re immaculate close by nearly anything and extraordinary for gatherings and grills.

I love cooked potatoes. They’re so adaptable. You can go through new herbs on them or toss in the dried stuff.

I’m generally entirely apathetic and simply utilize salt, rosemary and garlic powder, however I additionally like them with a kick, which is the adaptation I’m sharing today.

After I made these custom made potato wedges just because, I made them once more, however made 10x the sum for the zest blend with the goal that I could have the blend helpful at whatever point I’m longing for potatoes. It truly spares time!

When you have the blend, you simply cut up the potatoes, include olive oil and the flavors. Done!

I like to let these potato wedges sit for around 10 minutes in the wake of removing them from the broiler. They get somewhat gentler, both inside and outside.

Also, the flavors are somewhat less serious at that point, which I like. I’ve made these for a few gatherings and others don’t appear to mind them at all when at room temperature.

They’re constantly one of the main things to go. The main thing sort of irritating about them is that I can’t make them sufficiently snappy.

They get eaten route quicker than I can cup up the potatoes and meal them! Lamentably, they’re not something you can cook early (be that as it may, you can cup up the potatoes, put them in a bowl and spread with water!).

These potato wedges aren’t any acceptable warmed, so gobble them up while still warm or room temperature!

On the off chance that this formula sounds unreasonably zesty for you, attempt these broiled Greek potatoes! They’re one of my top picks.

Potato Wedge Recipe


2 1/2 pounds (1.13 kilos) potatoes (or 3 pounds for less hot potatoes)

2 tablespoons olive oil

1/2 teaspoon garlic powder (or 2 garlic cloves, minced)

2 teaspoons dried parsley

1/2 teaspoon cayenne

1/2 teaspoon paprika

3/4 teaspoon salt (I like things salty and utilize more)

1/2 teaspoon dark pepper


Preheat the stove to 450 °F (230 °C). Pour the olive oil onto a rimmed treat sheet. Include the flavors and blend in with the olive oil. A few people want to blend the oil, flavors and potatoes in a pack yet I incline toward the other path as it doesn’t grimy up a sack.

Clean the potatoes and cut the potato into even wedges. Put the potatoes on the treat sheet and utilize your hands to cover the potatoes with the olive oil blend.

The preparing time will fluctuate contingent upon how enormous your wedges are. I normally heat dig for 20 minutes, remove them from the stove to flip them, and prepare for another 10 – 15 minutes. On the off chance that you need them crispier, heat them for a couple of moments longer.

Let sit for around 10 minutes before serving.

Eat quickly or at room temperature.

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