12 Reviews of Oven Baked Potato Wedges

From: Linda's Busy Kitchen

On Feb 27, 2005

I made this recipe this week for the cooking contest, and I really enjoyed the tasty, crunchy potatoes...They came out golden brown and delicious! Thanks so much for submitting your creation for the cooking contest! Delish!

From: PaulaG

On Feb 18, 2005

DH loved these. They have a nice crispy crust and went very well with burgers. I combined the bread crumbs and seasonings in the bowl to my food processor and gave it a few pulses to blend. Made them as per instructions.

From: Bergy

On Feb 13, 2005

This is an exceptional mix of spices for oven potato wedges. I did not dip the wedges in egg but I had had the potatoes in ice water (removed some starch) I lightly towel dried them but there was still enough moisture to grab the crumb mixture - Wonderul served with a burger. Will definately use this recipe again Thanks Oh Creative RSC6 submitter

From: Derf

On Feb 12, 2005

We enjoyed these potatos very much, they were relitively easy to put together. I had a problem coating them. The first half were fine, but by the time I got to the second half the crumb mix was quite wet from the first half covered with the egg mix and had trouble making it stick. I finally just put them on the stone and stuck lumps of the crumb mix on them and did that again after I turned them. The taste was very good, instructions were easy to follow and clearly stated. Thanks for sharing the recipe in the contest and good luck.

From: evelyn/athens

On Feb 12, 2005

Tasty, but I found the cooking time didn't work for me. The oven wasn't hot enough to 'brown' the wedges of potato in the time indicated (and they were still a bit underdone), so I upped the temp to 375F and then then finished off with the broiler for the last 5 minutes to give them a bit of crunch. I liked the flavour, although the rest of the family didn't seem to care for the potatoes done this way. I think these potatoes would have benefited from a light drizzle of olive oil to offset the dryness of the coating. I would prefer to use this recipe as a 'dipper' for some kind of sour cream-based dip than as an actual side. Good attempt, but needs a bit of work.

From: Trisha W

On Feb 18, 2005

We enjoyed these with hamburgers tonight. They were on the mild side - looked spicier than they tasted - but we enhanced them with ketchup. I think next time I would add some garlic salt or powder to them to give them more flavor. Thanks for a nice recipe.

From: Susie D

On Feb 19, 2005

These baked up very crisp and the recipe provides the correct amount of breading mixture for the potatoes. Very easy to do with tasty results. I will add a touch more salt next time, but otherwise the seasonings are very good. Great contest idea!!

From: Sharon123

On Mar 9, 2005

These were pretty good. My husband said the bread coating was a little too hard for his liking, but I liked them.The flavors were nice. He ended up dipping his potatoes in the juices of his pot roast and ate them all! Thank you for posting this!

From: oldster

On Feb 20, 2005

These were nice and crispy on the outside. The flavor was pretty good.

From: NoraMarie

On Mar 7, 2005

These were tasty.Will make again.