Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, potato wedges. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Potato Wedges is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Potato Wedges is something which I’ve loved my whole life.

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.

To get started with this recipe, we must first prepare a few components. You can cook potato wedges using 9 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Potato Wedges:

1. Get 5 big potatoes
2. Take 1/2 tsp cinnamon
3. Make ready 1/2 tsp black pepper
4. Get 1/2 tsp Paprika
5. Take 1/2 tsp Ginger
6. Prepare 1/4 tsp salt
7. Prepare 2 cloves garlic
8. Make ready leaves Corriander
9. Prepare 1 tablespoon cooking oil

Toss wedges in olive oil and seasonings. To make potato wedges, start by cutting a potato in half lengthwise. Then, cut the halves into thirds to form the wedges. Once you've cut the wedges, toss them with oil, salt, pepper, and any other seasonings you like in a bowl.

Steps to make Potato Wedges:

1. Peel the potatoes
2. Slice them into wedges
3. In a bowl, mix all your spices and oil together
4. Add in your wedges and ensure they all get spicy.
5. Set your oven at 180 degrees
6. Grease your baking sheet and spread the grease proof sheet on it
7. Place your wedges on the sheet and bake for 20minutes
8. Serve with ketchup and a glass of juice.

Next, spread them out on a baking sheet lined with aluminum foil or parchment paper. 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. Anyway, toss the potato wedges around, then add plenty of kosher salt and freshly ground black pepper.

So that’s going to wrap this up with this special food potato wedges recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!