Preheat the oven to 425\u00b0F. Toss the potatoes and oil in a baking pan. Bake for 40 mins, until golden and crisp.
Combine the avocado and the remaining ingredients in a bowl and season. Season the potato wedges and serve with the guacamole for dipping.
Preheat oven to 425\u00b0F.
Toss potato wedges with olive oil and rosemary. Season and roast for 15 mins. Turn potatoes and roast for 10 mins. Repeat. Serve with chopped parsley.
hem with the drumsticks and potato wedges.
In large bowl, toss potato wedges with lemon juice, oil and garlic.
Let stand for 30 minutes or longer to marinate.
Arrange wedges in single layer on 15 x 10 x 1-inch nonstick baking sheet. Drizzle remaining lemon oil mixture with dried parsley flakes over them.
Sprinkle with paprika.
Bake in 400\u00b0 oven for 45 minutes. Turn potato slices and sprinkle with paprika.
Bake 15 minutes longer.
Season with salt and pepper.
Serve with lemon wedges and salsa to dip, if desired.
Preheat an oven to 450 degrees F (230 degrees C). Prepare 4 baking sheets with cooking spray.
Stir together the olive oil and melted butter. Place the potato wedges in a large bowl; pour the butter mixture over the potatoes; toss to coat. Mix together the flour, bread crumbs, rosemary, garlic powder, onion powder, and salt; add to the potatoes and stir. Spread the potato wedges in single layers on the baking sheets.
Bake in the preheated oven until browned, occasionally moving the sheets around to assure even baking, about 45 minutes.
eeded.
To make the potato wedges, rinse the potatoes under cold
Set oven to 400\u00b0.
Melt butter into baking pan.
Set aside. Cut clean potatoes into wedges.
Mix Ranch package, flour and cheese in a small paper or plastic bag.
Shake potato wedges in bag until well coated.
Bake in butter-coated pan until lightly brown and tender in the middle.
You should turn them over while baking to brown both sides.
For the potato wedges, preheat the oven to 425\
Cook the potato wedges according to the packet instructions.<
Preheat oven to 375 degrees F (190 degrees C).
Spread potato wedges in a single layer on a baking sheet and coat with olive oil. Mix onion powder, chili powder, garlic powder, and garlic salt in a small bowl; sprinkle over potatoes and toss to coat evenly.
Bake in preheated oven until potatoes are tender, 30 to 35 minutes. Season with salt and black pepper.
o 400\u00b0F. Toss sweet potato wedges with oil and sea salt
Cook the potato wedges according to the package instructions.
Meanwhile, heat half of the oil in a large frying pan over high heat. Add onion. Cook, stirring, for 7-8 mins, or until golden brown. Transfer to a heatproof bowl.
Heat remaining oil in pan. Add steaks. Cook for 1-2 mins for medium, or until cooked to your liking. Cover with foil. Rest for 1 min.
Cut bread in half horizontally. Top with arugula, beef, beets, tomato, onion and half of the bearnaise sauce. Cut into quarters. Serve with potato wedges and remaining sauce.
Cook the potato wedges in a preheated oven according
hickens slightly.
Meanwhile, arrange potato wedges on a baking tray. Bake
For the potato wedges, preheat oven to 400\u00b0F.
bake potato wedges according to package directions.
in the meantime fry bacon, drain and crumble.
when potatoes are ready sprinkle with salt and black pepper if desired.
add cheese, bacon and green onions.
return to oven and bake until cheese melts, or until cheese is golden brown.
serve immediately with sour cream.
ntil cheese melts. Pour the potato wedges in a 9x13x2 inch baking
Slice and remove inside of halves of baked potato.
Combine remaining ingredients and stuff potato skins.
Bake in 400\u00b0 oven until cheese melts and potato is golden brown.
ash and dry one large potato. Rub 1 tbsp olive oil
Make slits 1 1/2-inches apart in baked potato.
Do not slice all the way through potato.
Place a slice of Vidalia onion in each slit.
Wrap in foil.
Bake.