Ingredients
- 5 Idaho potatoes, peeled and sliced into long wedges
- Olive oil
- Store-bought BBQ spice mixture
- Salt
Directions
Preheat oven to 450 degrees F.
Place the potato wedges in a saucepan with 2 quarts of cold salted water. Bring to a boil and then reduce to a simmer for approximately 5 minutes, or until a knife pierces through easily. Drain. In a large bowl, toss the wedges with olive oil. Place the BBQ spice and salt in a shallow dish and roll the wedges in it. Place the wedges on a sheet pan in single layer and roast for 15 to 20 minutes until crispy.
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By johnlucasjr
Boston
on August 26, 2010
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Instead of the BBQ mixture, I tried two others, ranch mix and taco seasoning (separately and the wife and I really enjoyed them
By goldstein0208_1...
Valrico, 48
on February 13, 2010
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Mine were a little on the salty side also, but I thought they were great! I left the peel on, and only a few fell apart. I threw the boiled potatoes in a bag with a little olive oil and the bbq spice and mixed them in there, which saved me a dish or two during clean-up. Even the ones that fell apart were good, though. They were those delicious little crunchy ones that everybody wants :
By adgracik_11870567
Lenexa, KS
on May 18, 2009
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I have always peeled potatoes for oven fried wedges. I thought I saw peels ON when Michael placed these wedges into his oven. I didn't use this recipe yet, but will certainly leave peels on - they add extra crispiness and nutrition.
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