Monday, January 24, 2011

Crispy Potato Wedges

I like making homemade fries and potato wedges. Over the years, I've found myself using the same seasonings over and over, though. And that becomes boring.

I decided to shake things up a bit by changing my standard recipe a bit. In addition to some spices and herbs, I coated these babies with some panko bread crumbs. And wow! That one simple addition really turned the ordinary into something extraordinary.

Here's what you need:

4 potatoes, scrubbed well
1-2 TBSP olive oil
1 teas seasoned salt
1/4 teas celery seed
1/4 teas onion powder
dash of cayenne pepper
1 cup panko bread crumbs

Slice each potato into 8 wedges. I start by slicing the potato in half. Then each half gets sliced in half. And then once more to equal 8 wedges. Make sense?

Place the potato wedges in a large bowl. Combine the olive oil and spices. Pour over the potatoes and stir to coat each piece. Put the bread crumbs into a resealable plastic bag. Put a few wedges in the bag at a time and shake to coat. Lay on a greased baking sheet. Bake at 425 degrees for 30 minutes, stirring once or twice during that time.

For a sampling of more tasty dishes, visit Miz Helen's Full Plate Thursdays.

Miz Helen’s Country Cottage


  1. I am personally addicted to the fried potato, love yours! Miriam@Meatless Meals For Meat Eaters

  2. Oh, my family would be all over these!! How yummy :)


  3. Hi Marsha,
    I just took a "large" serving of your wonderful Crispy Potato Wedges on my plate and I can't wait to try them. Thank you so much for bringing them to Full Plate Thursday. You have a great week end and please come back!

  4. I'm always looking for new ways to use potatoes and this recipes sounds delicious. I can't wait to give it a try!