Home made oven baked wedges?

Question

I can never get these right. Every time i cook them, they go all soggy and stick to the bottom of the pan and end up turning into mash. I never go by a recipe, i sorta just cut the potatoes, put some oil on the bottom of the pan and sprinkle them with some seasoning and cook them on a high heat, but no luck..

Someone tell me what I'm doing wrong or give me a proper method on how to do it? i want to cook them tonight and i think its about time i got it right! thanks a million! =)

Answer 1

Crispy Potato Wedges - this is what i use...i think that the trick is putting a batter on to the fries...

8 medium russet or baking potatoes

2 cups all-purpose flour

2 teaspoons garlic salt

1 teaspoon onion powder

1 teaspoon ground black pepper

2 large eggs, lightly beaten

olive oil spray

Preheat oven to 450 degrees Fahrenheit. Line two baking sheets with parchment paper; set aside.

In a small, shallow bowl combine flour, garlic salt, onion powder, and black pepper. Mix well with a fork to combine.

Wash and scrub the potatoes, but leave the peel on. Slice the potatoes into wedges about 1/2 inch thick. Dip wedges, one at a time, into the beaten egg, and then dredge in the flour mixture, turning to coat. Arrange dipped wedges on the prepared baking sheets. Spray potato wedges lightly with olive oil.

Bake wedges for 10 minutes; turn over and spray very lightly with the olive oil. Return wedges to the oven and bake for another 5-8 minutes, or until golden brown and crisp.

Serve hot from the oven with dipping sauce. Makes about 8 servings.

This is a sauce that i sometimes make to go with it...it is very simple to make and very tasty...enjoy!

Aioli Sauce (Garlic Mayonnaise Dipping Sauce)

2 egg yolks

5 cloves fresh garlic, finely minced or crushed

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

3/4 cup extra virgin olive oil

In a medium bowl, whisk egg yolks with mustard and garlic to combine. Add the oil very slowly, a few drops at a time, while continuing to whisk the mixture. Once half of the oil is added, the mixture should be fairly thick. Add lemon juice and mix well.

Add the rest of the oil in a thin, steady stream while whisking. The sauce should end up very thick and creamy. Chill in a covered container until ready to serve.

Hope this helps! =)

Answer 2

Crispy Potato Wedges - this is what i use...i think that the trick is putting a batter on to the fries...

8 medium russet or baking potatoes

2 cups all-purpose flour

2 teaspoons garlic salt

1 teaspoon onion powder

1 teaspoon ground black pepper

2 large eggs, lightly beaten

olive oil spray

Preheat oven to 450 degrees Fahrenheit. Line two baking sheets with parchment paper; set aside.

In a small, shallow bowl combine flour, garlic salt, onion powder, and black pepper. Mix well with a fork to combine.

Wash and scrub the potatoes, but leave the peel on. Slice the potatoes into wedges about 1/2 inch thick. Dip wedges, one at a time, into the beaten egg, and then dredge in the flour mixture, turning to coat. Arrange dipped wedges on the prepared baking sheets. Spray potato wedges lightly with olive oil.

Bake wedges for 10 minutes; turn over and spray very lightly with the olive oil. Return wedges to the oven and bake for another 5-8 minutes, or until golden brown and crisp.

Serve hot from the oven with dipping sauce. Makes about 8 servings.

This is a sauce that i sometimes make to go with it...it is very simple to make and very tasty...enjoy!

Aioli Sauce (Garlic Mayonnaise Dipping Sauce)

2 egg yolks

5 cloves fresh garlic, finely minced or crushed

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

3/4 cup extra virgin olive oil

In a medium bowl, whisk egg yolks with mustard and garlic to combine. Add the oil very slowly, a few drops at a time, while continuing to whisk the mixture. Once half of the oil is added, the mixture should be fairly thick. Add lemon juice and mix well.

Add the rest of the oil in a thin, steady stream while whisking. The sauce should end up very thick and creamy. Chill in a covered container until ready to serve.

Hope this helps! =)

Edit: hmmm...ur right what r the odds? lol Nice copying skills, michael phelps...=p

Answer 3

Easy, but you got to have the right potatoes and the right oven temp.

INGREDIENTS

1 (1 ounce) envelope dry onion soup mix

2 pounds red potatoes, halved

1/3 cup olive oil

DIRECTIONS

Preheat oven to 450 degrees F (230 degrees C).

In a large plastic bag, combine the soup mix, red potatoes and olive oil. Close bag, and shake until potatoes are fully covered.

Pour potatoes into a medium baking dish; bake 40 minutes in the preheated oven, stirring occasionally.

I like to also use Dry Ranch Dressing seasoning envelope instead of the onion soup mix. Fingerling potaoes work good too instead of the red ones.

Answer 4

You're probably using the wrong kind of potato for this.  You need red or yukon gold.  Those Idaho bakers are just too soft and mealy.

Answer 5

Wow!

<3 and Michael Phelps both use EXACTLY the same recipe AND both it's all in exactly the same words.

What ARE the odds?

:)

I par boil the potatoes.

I prefer Maris Piper (red skinned) or regular baking potatoes or King Edwards.

Anyway, boil these babies at a high heat in salted water for 15 minutes.

When cool, slice them up unto wedges and coat them a little oil and in your favourite flavouring. I make my own powder from paprika, cinnamon, a little sugar to taste, salt, black pepper and chilli flakes and toss the wedges in there.

Bake on a greased, non-stick baking tray in a pre-heated oven at gas mark 7 (I'm not very good with farenheit/celsius!)

I hope you like them.

I like them with mayonnaise.