Gina's Spicy Potato Wedges

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This recipe was awesome, I made them with some homemade cheeseburgers and my husband loved them. I did take others advise and cut back on the oil a bit and decreased the heat to 425 and baked for only 30-35 minutes, they were just right when I pulled them out (just barely a bit crispy around the edges. Super good, I would definitely recommend for like a football game of small family or friend get together.

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I have made these several times, they are great. Usually I follow the recipe exactly, and the finished product is a bit greasy but awesome flavor. There are never any leftovers. You could cut down on the butter and olive oil. You could also add other things, like some of the other reviewers have done.

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WOW! Not only did these pack an amazing flavor with the crispy cheese melted onto it, but they also packed a punch! I lowered the temperature to 425 after I turned them because they seemed to be really crispy on the one side already, but would have been fine with the time stated as well. These were such a big hit I had to make them again 2 days later!

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I ended up with mine a little too crispy on the edges, probably because I cut them a little too thin. Also, don't cook at 450 for 45 minutes! I cooked mine at 425 and after 30-35 min they were a little too crispy. I thought they tasted really good though. I always add salt to my fries/potatoes, but I think the seasoned salt helped. Will definitely try again will less time and less heat!

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Delicious potato wedges! I didn't have russet potatoes but tried them with white potatoes. They still came out great. Will use the russet's next time. A big family hit!!!

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wow, best wedges I've tasted in my whole 35 years of living. My family and I really enjoyed them. I also enjoyed making the wedges as well. What a different taste. It's always good to have and try something diffent.

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did these tonight but didnt put the Parmessan on, we have a food challenge at our house and i have to go 1 week without using cheese on anything , these were great my family licked pan clean, and i will fix again with the parmeesan and im sure they will be better yet.

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Absolutely love it super easy to make and has a wonderful taste

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I change this recipe from time to time. Today I mixed olive oil, garlic, adobo seasoning, red pepper and shredded parmesean/romano cheese and placed a little bit on each potato and spread it out. I love these potato wedges. I agree with the other posters that the baking time is less. Today, I boiled them for about 5 minutes and then really all I had to do was "crisp" them in the oven for about 10-15 minutes.

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I just watched them do these and on their show they boiled them till tender first.. that also helps cut cook time down to about 20 min.. cook till about tender, or say a 5 min.. if peeling starts coming off.. take off and drain.. do it in salted water.. also add garlic, paprika, onion, salt and pepper and even some rosemary for a savory flavor and with cayene a kick!