Baked Potato Wedges 425
Baked Potato Wedges 425. Remove the pan from the oven. Add the potato wedges to the bag, seal it, and shake!
These are best eaten right away, but they can be reheated if you have leftovers. Return to oven and bake for 5 to 10 minutes more, or until golden and crisp. Bake for 25 minutes or until the tops of the potatoes are golden.
(watch carefully, the potatoes may bake unevenly.)
How to make my delicious baked potato wedges: Place all ingredients into a bowl and mix until fully coated. When the potato wedges are done soaking, we toss them with olive oil, garlic, rosemary, and grated parmesan cheese.
Cut each potato in half, cut each half into 3 wedges.
Place parmesan cheese, olive oil, onion powder, garlic powder, pepper, salt, and potatoes into a resealable plastic bag. Mix the potato wedges seasoning together and sprinkle over the wedges, add the olive oil and toss to combine ensuring each wedges is coated with. The, season with salt and pepper.
Drizzle olive oil over sweet potatoes in bag and shake until evenly.
Preheat the oven to 425 degrees fahrenheit. Preheat the oven to 425. Next, line your baking sheet with parchment paper.
The wedges are ready when they’re crisp on the outside, tender in the middle, and nicely golden brown.
Soak the wedges in a large bowl with scalding. Transfer to a large bowl and mix with the seasonings. Place rinsed potato wedges in a large pot, fill it with cold water, add a pinch of salt.
Cover and bring your potatoes to a boil, reduce heat to medium and simmer for exactly 5 minutes (not a second more!)
Make sure they are covered with oil. Preheat oven to 425 degrees f. First, preheat the oven to 425°f (220°c).
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