Rachels Oven Fries Roasted Potato Wedges Recipes

OVEN ROASTED POTATO 'FRIES'

Steps:

• Heat oven to 425 degrees F.
• Cut the potatoes into nice thick "handcut fry slices," put in a large bowl and cover with cold water. You can do this in advance if you want - for up to 24 hours. It helps to remove the excess starch.
• Drain the potatoes and pat dry on paper towel.
• Arrange in a single layer on a baking sheet. Drizzle with oil, sprinkle with salt, pepper, and paprika.
• Bake until tender and golden crispy outside, about 40 minutes. When out of the oven, hit them with some dashes of steak spice.

BAKED POTATO WEDGES

Steps:

• Preheat the oven to 400 degrees F.
• Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down.
• Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve.

OVEN FRESH SEASONED POTATO WEDGES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• 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. Spread the potatoes over a baking sheet.
• Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.

OVEN-BAKED POTATO FRIES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Arrange potato wedges on a baking sheet. Drizzle olive oil over the wedges; season with thyme, pepper, and salt. Turn wedges with a spatula to coat with oil and seasonings.
• Roast potato wedges for 15 minutes, turn, and continue roasting until soft in the center, about 15 minutes more. Transfer wedges to a platter and sprinkle cheese over them.

BONNIE'S BEST OVEN BAKED FRIES AND POTATO WEDGES

Steps:

• 1. OVEN: Heat oven to 450 degrees. Baking time is 35 minutes. No need to turn the fries! MAKING OVEN FRIES: Spray a foil-lined baking sheet with cooking spray if you are using a regular cookie sheet. I use an Aire Gourmet baking sheet, and if you like these fries, it is worth the investment of buying one. Because olive oil does not smoke at high temperatures when using this baking sheet, and the fries are a gorgeous golden brown. (I prefer to use parchment paper, which I don't grease, and it makes the removal of the fries a snap to prepare from oven to serving bowl.)
• 2. Soak the cut potatoes in ice water for at least 30 minutes. Don't skip this step as it makes them crisp.
• 3. Blot cut potatoes on a clean tea towel to remove moisture.
• 4. Combine all dry ingredients in a plastic bag.
• 5. Add potatoes tossing and kneading lightly to coat.
• 6. Drizzle with one tablespoon of olive oil. Tossing and kneading again to coat.
• 7. Arrange potatoes in a single layer on the baking sheet.
• 8. Bake for 35 minutes or until golden brown. No need to turn potatoes during cooking. Be sure to check them often to see how they are doing. Remove any potatoes into a paper towel-lined bowl that get done early so they don't get overdone. I also like to use parchment paper for easy cleanup! Enjoy!
• 9. Here is how they look!
• 10. MAKING POTATO WEDGES: Prepare your potatoes as you would for oven fries, except cut your potatoes into wedges and, follow the rest of the steps in the recipe. When it comes time to bake the wedges, put them on parchment paper to bake and allow a few minutes extra to make sure they are done. No need to turn during baking. Enjoy!
• 11. Cook's Tip: Don't throw out the leftover fries, or wedges! Wrap them in tinfoil and refrigerate. Leftover fries and wedges make great tasting eggs! Here is how I make mine. Chop up the leftover fries or wedges and lightly brown them in a little olive oil, turn them over and grate a little cheese over the hot potatoes. I use about 1 tablespoon sharp cheddar. Push the potatoes to the side of the skillet and add two eggs, scramble them and gently fold into the potatoes, cook a minute and flip them over, cook one minute more and turn out onto a plate. Add salt and pepper if desired. Good eating! Enjoy!
• 12. Update! Newest Version: When I am in a hurry, and we need potatoes really fast for a meal, I zap a large potato with peeling on in the microwave until almost done, then I cut it into chunks. I use a cast iron skillet and put olive oil in it, not much, put in the taters and season them with the same seasonings as the fries (except the Parmesan cheese because it scorches). As soon as they are nicely browned, I remove them to a stainless steel bowl (it keeps them hot) and toss them with the Parmesan cheese. Voila! You have delicious "roasted" potatoes with your meal. Great with bacon and eggs, too!

BEST OVEN BAKED FRIES & POTATO WEDGES

Steps:

• 1 OVEN: Heat oven to 450 degrees. Baking time is 35 minutes. No need to turn the fries! MAKING OVEN FRIES: Spray a foil lined baking sheet with cooking spray if you are using a regular cookie sheet. I use an Aire Gourmet baking sheet, and if you like these fries, it is worth the investment of buying one. Because olive oil does not smoke at high temperatures when using this baking sheet, and the fries are a gorgeous golden brown. (I prefer to use parchment paper, which I don't grease, and it makes the removal of the fries a snap to prepare from oven to serving bowl.) 2 Soak the cut potatoes in ice water for at least 30 minutes. Don't skip this step as it makes them crisp. 3 Blot cut potatoes on a clean tea towel to remove moisture. 4 Combine all dry ingredients in a plastic bag and combine with potatoes, tossing and kneading lightly to coat. Drizzle with one tablespoon of olive oil. Tossing and kneading again to coat. 5 Arrange potatoes in a single layer on the baking sheet and bake for 35 minutes or until golden brown. No need to turn potatoes during cooking. Be sure to check them often to see how they are doing. Remove any potatoes into a paper towel lined bowl that get done early so they don't get over done. I also like to use parchment paper for easy cleanup! Enjoy! 6 MAKING POTATO WEDGES: Prepare your potatoes as you would for oven fries, except cut your potatoes into wedges and, follow the rest of the steps in the recipe. When it comes time to bake the wedges, put them on parchment paper to bake and allow a few minutes extra to make sure they are done. No need to turn during baking. Enjoy! 7 Here is how they look! 8 Cook's Tip: Don't throw out the leftover fries, or wedges! Wrap them in tinfoil and refrigerate. Leftover fries and wedges make great tasting eggs! Here is how I make mine. Chop up the leftover fries or wedges and lightly brown them in a little olive oil, turn them over and grate a little cheese over the hot potatoes. I use about 1 tablespoon sharp cheddar. Push the potatoes to the side of the skillet and add two eggs, scramble them and gently fold into the potatoes, cook a minute and flip them over, cook one minute more and turn out onto a plate. Add salt and pepper if desired. Good eating! Enjoy! 9 Update! Newest Version: When I am in a hurry, and we need potatoes really fast for a meal, I zap a large potato with peeling on in the microwave until almost done, then I cut it into chunks. I use a cast iron skillet and put olive oil in it, not much, put in the taters and season them with the same seasonings as the fries (except the parmesan cheese because it scorches) As soon as they are nicely browned, I remove them to a stainless steel bowl (it keeps them hot) and toss them with the parmesan cheese. Voila! You have delicious "roasted" potatoes with your meal. Great with bacon and eggs, too!

OVEN FRIES WITH HERBES DE PROVENCE

Steps:

• Preheat oven to 500 degrees F. Cut potatoes into thin wedges and place on a cookie sheet. Coat potatoes in a thin layer of evoo, then sprinkle very liberally with 2 palm fulls of herbes. Toss potatoes to coat evenly. Roast potatoes 25 minutes, until crisp and golden at edges. Season hot wedges with salt to your taste.

OVEN-BAKED POTATO WEDGES

Steps:

• Preheat the oven to 390 degrees Fahrenheit (200 degrees Celsius) and line a large baking sheet with parchment paper.
• You can peel the potatoes or leave the peel on for some texture. Slice each potato in half lengthwise. Then cut the halves into thirds or fourths (depending on the size of the potato).
• Add the potato wedges to a large mixing bowl. In a small bowl whisk together all other ingredients. Pour the mixture over the potato wedges and toss until they are coated from all sides.
• Spread the potato wedges over the prepared baking sheet in a single layer. Bake for about 40 minutes, flipping them halfway through until they are golden brown and crispy.
• 5 minutes before the potato wedges are ready, start making the guacamole: Simply blend all ingredients in a food processor until creamy. Enjoy!

RACHEL'S OVEN FRIES / ROASTED POTATO WEDGES

Steps:

• Cut the potatoes into wedges shaped like large french fries, about 6-8 from each potato.
• Place the wedges into a large tossing/mixing bowl. Pour in the lemon juice and olive oil and toss well to fully coat the potato wedges.
• Put the spice mix (mine, a premade one, or your choice) on the potatoes and toss well to coat, shake any additional spices on if need be.
• Place the potatoes laying flat in a baking dish and bake at 350 for 15 minutes.
• Turn them so the other sides can cook, bake for another 30 minutes.
• Let cool, blot off any excess oil, and enjoy.