Easy Low Fat Oven Roasted Peppered Potato Wedges

This recipe really doesn't need another five star rating, but it certainly deserves one.
A super easy recipe that results in beautifully crispy wedges that really do lend themselves wonderfully to a dazzling array of flavourings!!
Thanks so much FT...made for Aus/NZ Recipe Swap #42

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Loved these! So simple and so delicious. I love that it's so versatile. I made three different batches with different seasonings on each one. My favorite was with pepper, rosemary, garlic powder, and finished with Kosher salt. Way better than French fries and healthier too!!

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Love love love them. I wanted something to go with my pan fried fish for a solo dinner. I added lemon zest to the bag with the wedges and pepper.

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Fantastic! Turned out great on the first try. This one's a keeper.

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Very simple to make and delicious. I just used coarse ground black pepper and sea salt, and they were perfect! Thanks!

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These potatoes were fantastic and very easy! I followed the recipe exactly except that I turned them half-way thru so that they would be enenly-browned! Thanks to your dad FrenchTart....it will be a keeper of mine :o)!

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Using those old standard Idaho russets this is cheap and simple to prepare-no peeling involved! The mayonnaise dip was an extra, extra special indulgence and one we greatly enjoyed. Fresh rosemary from the garden was the herb of choice. Reviewed for Best of 2010 and for Veg Tag Adopt-a-Recipe.

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We loved this. I made it using 3 (smallish) russets and one medium sweet potato. Cut them is good size wedges, used pepper, salt and garlic powder. Baked at 425 because I was also baking a pork tenderloin at that temp. Turned them after about 40 minutes. They were done at about the same time as the tenderloin - made for an easy dinner. Thanks for posting.

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I've done a similar thing before, but I really like the instructions for this recipe. I used 4 quite small russet potatoes, cut in 6ths to make the wedges, and dried with a paper towel. I tossed mine in roasted garlic olive oil and added (with the pepper) some granulated garlic. Then I sprinkled in about 1/8 cup italian bread crumbs. After I had them in the pan I added roasted garlic sea salt and smoked kosher salt (a very light sprinkling of each). I put them toward the bottom third part of of my convection oven at 425 and they were ready in 35 minutes (golden brown. crisping on the edges, and fluffy in the center). For crispier, I would have had to use a little cooler oven, since much longer cooking time would result in burning rather than further browning and crisping. They were yummy, and with such a very easy preparation, who needs more? I served mine with french dip sandwiches. The rolls (foil wrapped) for the french dip heated perfectly during the last 8 minutes of the coking time for the fries.

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So tasty--so easy! I used just the seasonings listed, and cooked for the full hour, because I was using Yukon Golds and wanted them very crisp. They were just perfect. Thanks for posting!

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Great low fat wedges thanks FT. I opted for the simple version (just salt and pepper) as we were having these with Asian style coleslaw and a Thai style burger. They cooked up crispy and tasty and we really enjoyed them.

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Made this last night to go with fried tilapia and summer squash...delicious. I used 2 yukon gold potatoes and l large sweet potatoe and of course I used the amount of pepper, some sea salt and dried basil. So delicious! Thank you. Made for Zaar Alphabet game.

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5 star all the way. I make a lot of oven fries and this recipe is right up there with the top of the list. I only made one potato sprayed lightly with olive oil and loads of pepper. Mmmm FT thanks for posting this easy, delish recipe

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Easy and delicious! They crisped up beautifully, with a lovely, fluffy inside. I used just pepper (omitted the salt), and there were a big hit! I will be sure to try with other herbs in the future too. Thanks for sharing!

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Very good, very easy to make, love the flavor! I sprinkled some dried parsley on mine.

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Yum! I cut the wedges a little smaller so cooked at 425*F and 40 minutes. Great! Thanks! Made for Vegetarian Swap March 2010.

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This is the perfect recipe for potato wedges. I turned out great! The serving and seasoning advice is so useful. This recipe is a great find!

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This was very good.I made it the basic way with just salt and pepper. Next time I'll try some variety. This will become a favorite.

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