Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, potato wedges. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Place Parmesan cheese, olive oil, onion powder, garlic powder, pepper, salt, and potatoes into a resealable plastic bag. Seal the bag, then shake to coat the potatoes with the seasoning. Cut each potato lengthwise into eight wedges.
Potato wedges is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Potato wedges is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook potato wedges using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Potato wedges:
- Take 5 large potatoes
- Prepare 1 tbsp garlic powder
- Take 1 tsp ginger powder
- Prepare 1 tsp tumeric powder
- Get 1/4 tsp salt
- Get 2 tbsps cooking oil
- Get leaves Coriander
Potato wedges are wedges of potatoes, often large and unpeeled, that are either baked or fried. They are sold at diners and fast food restaurants. In Australia, potato wedges are a common bar food, that are almost always served with sour cream and sweet chilli sauce. Crispy Garlic Baked Potato Wedges are soft pillows on the inside, crunchy on the outside with a good kick of garlic and parmesan cheese, and NO pre-soaking or parboiling needed!
Steps to make Potato wedges:
- Peel the potatoes
- Cut them to your desired size
- In a bowl add the spices with some cooking oil and give them a good mix
- Oil the baking tray them arrange the potatoes on the tray then put them in the oven and let them bake
- Serve
Crispy Garlic Baked Potato Wedges with so many amazing flavours. Just as popular as fries, wedges are the perfect appetizer or snack! Russet potatoes are the best pick for potato wedges, both for their texture and size. Their thick skins and super-starchy flesh guarantee wedges with a crisp outside and fluffy insides once baked. Because russets are larger than other varieties, they also yield bigger, longer wedges.
So that’s going to wrap this up for this special food potato wedges recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
