38 Reviews of Crunchy Potato Wedges

From: JustJanS

On Jan 22, 2007

I think the crumbs are the important bit of the recipe and you could use any other seasoning you love on your wedges along with them.I just sprinkled over any crumbs that didn't stick initially on the oiled potatoes and that worked well as they stuck during cooking. These cooked up crispy and brown-just like the photo-they were really good. I didn't have fresh chives and I don't think they were missed.

From: Pèllerin

On Jan 18, 2007

Yum! For we "Yanks," 200 Celsius = ~400 degrees Fahrenheit for U.S. ovens.

From: Chef floWer

On Apr 13, 2007

This recipe is so easy and so yummy. I chopped the potatoes and coated them with oil. Little Miss (a three year old) coated them with the seasoning and put them on the tray. I used listed ingredients except dried chives instead of fresh and I picked up the wrong bottle and used Garlic Salt instead of celery salt. Thank you Jewelies.

From: Lauralie41

On Feb 24, 2007

I used dried chives and rosemary instead of fresh and these were still very good potatoes! Not peeling the potatoes adds a nice bit of crunch and flavor too. Thank you Jewelies for posting this recipe!

From: Jen T

On Mar 7, 2007

Easy & tasty. I used panko crumbs and they worked fine. I also used oregano in place of the rosemary as I had run out of dried and didn't have any fresh. Another 'Keeper' for me

From: Baby Kato

On Jan 22, 2007

These were excellant Jewelies. My dh & I enjoyed these tender tasty little potato wedges very much. They were quick and easy to make, I put them in with the chicken at 350 degrees for 50 minutes. They were excellant. I loved the seasonings on the potatoes. Thanks so much for sharing your great recipes.

From: echo echo

On Jan 14, 2007

I tagged these in Zaar Chef Alphabet Soup and made them last night. I didn't have fresh chives so substituted finely diced scallion. Maybe it was the size of the potatoes I used, but the oil and crumb mixture were used up with about 4 potatoes. However, the potato wedges came out wonderully tasty. A great recipe for those trying to keep fat content down!

From: Mme Melissa

On Mar 20, 2007

I made these to go with a pork roast I made in a Romertopf. The roast was juicy and tender, and these potatoes were crisp by contrast. I liked the rosemary in the recipe. Very good!

From: Sharon123

On Jan 17, 2007

My DH and I really enjoyed these potatoes! I had to use more breadcrumbs(I used panko). They browned up really nice and I scooped up all the breadcrumbs on the bottom of the dish! Thanks!

From: Kiwipom

On Feb 12, 2007

DH said definitely give this 5 stars. I used to make wedges using a packet of seasoning mix but now I will be using this. Thanks for a great recipe Jules.