I made the Bisquick Chicken Fingers recipe this week. Everyone liked it well enough, but it wasn’t a rave. Not something I will make again. There are just too many other chicken recipes we like better. And new ones to try. But the Oven Fried Potato Wedges…those will remain on the list of menu options.
Supper consisted of the chicken fingers, potato wedges, rosemary bread, and carrots and celery.
Here is the recipe as given, with the changes I made in bold.
Oven Fried Potato Wedges
- 6 – 8 med. potatoes, washed and cut into wedges
- 1/2 c. oil [I used 2 T. olive oil]
- 2 T. grated Parmesan cheese [I used freshly grated Parmesan.]
- 1 tsp. garlic salt [By the way, don’t buy garlic salt. You are paying premium prices for salt with very little garlic powder. Buy garlic powder. I used 1/4 tsp. garlic powder.]
- 1/2 tsp. paprika [I used about 1/4 tsp. paprika.]
- salt and pepper to taste [I used freshly grated sea salt and freshly grated black pepper.]
Preheat oven to 375*.
Wash the potatoes, cut them into wedges and put them in a mixing bowl. Pour the olive oil over them and mix to coat completely.
Lay the potato wedges on a foil-lined cookie sheet. If it’s regular foil, spray it with veggie spray. I like to use no-stick foil or parchment paper, if I have it on hand. I turned all the potatoes so they were skin-side down. That way, the white sides were able to brown and crisp. Pour any remaining oil over the wedges.
Sprinkle with cheese and spices. The measurement of ingredients doesn’t have to be exact. I just sprinkled them on without measuring. The potatoes could be seasoned with rosemary and parsley, if you prefer.
Bake at 375* for 45 minutes.
They were delicious. Crispy and yummy.
DD even thought they were good cold the next day when she ate some of the leftovers for a snack.