These potato wedges are one of my absolute favorites. They are super quick and easy to make, you don’t need a lot of ingredients (in fact, I think everyone has these at hand) and they are just as perfect for a weeknight meal as they are for a BBQ party. My kids are crazy about these and I love that, because these make a really healthy snack! Just serve them with homemade ketchup or your favorite dip.
My husband wants these every time we’re making burgers, and my favorite entree to go with these is a good steak. So they’re really good with anything!
Ingredients
5 potatoes, cut into wedges
2 1/2 tablespoons Bertolli olive oil
3/4 teaspoon McCormick garlic powder (or 3 cloves fresh garlic, grated)
1 teaspoon kosher salt (more or less to taste)
2 teaspoons Italian seasoning
1/2 teaspoon black pepper
Instructions:
Preheat oven to 450 degrees (F). Line a large baking sheet with tinfoil (shiny side up). Place a baking rack onto prepared baking sheet and set aside.
Slice the potatoes in half (lengthwise), then cut each piece into wedges.
Place the potato wedges into a large bowl, then add in the olive oil, garlic powder, salt, seasoning, and black pepper. Mix well, making sure each wedge is coated with oil and spices.
Arrange the potato wedges in a single layer on the prepared baking sheet. Bake for 30 minutes, then turn on the broiler and bake for another 4-5 minutes, or until they’re well browned and crispy. Keep an eye here – it’s easy to burn when the broiler is on!
Let cool for 5 minutes, then serve.
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Quick tip: Add your favorite herbs instead of the Italian seasoning!
Do you place the wedges on the baking rack? Or baking sheet?
Not understanding baking rack onto baking sheet?
Sounds like you put them on a rack and then the rack in a sheet, the heat can travel around the potatoes and not drip stuff in your oven
baking rack on cookie sheet lets the hot air go all the way around, therefore Crisping the fries all the way around without flipping.
Looks delicious
I do the exact same thing….. let the cut potatoes sit in extremely cold water first, then put them on the sprayed with olive oil baking sheet. Then I spray them with olive oil and sprinkle a bit of rosemary crumbles and seasoning salt. Bake at 400 13 to 15 minutes. Toss halfway through.
I’m Like Jeanette….what has a baking rack got to do with it? I would put the potatoes on the foil on the baking sheet…or am I crazy?
Me too! That part about the baking rack was confusing!
Instructions are perfectly clear to me!!! Reread……it’s all there what to do in black and white!!!!
It is not clear. You can reread all you want, but it is not clear, nor does it sound right.
I’m sorry Pat but it is very clear and it does sound right.Me being a retired school teacher there is nothing wrong with the way this recipe reads.
To me it is as clear as freshly cleaned glass.
I love using baking racks/cooling racks! They’re great for placing on top of a cookie sheet for drainage and crisping (or to keep items from scorching) plus, they be placed on the counter to cool cooked items. It’s a great multipurpose item for the kitchen. Everyone should have one in their kitchen, in my opinion! A simple item that’s oh so handy! 🙂
This in itself is a great explanation of recipe,if you don’t know or use racks to use on sheets or cooling racks,but makes perfect sense.
I do both… Depends on what I’m cooking usually ….or how lazy I am ? I use the cooling rack on top to keep things dripping … I find both sides of things crisp up without necessarily having to turn …
Yea a rack keeps the heat traveling around the pot keeps it up off the baking sheet you can also bread them with all those seasonings an deep fry them
Anna, thank you for sharing this excellent recipe! Can’t wait to try It! Never met a tater I didn’t like. ?