wedges

Crispy on the outside, soft and pillowy on the inside potato wedges flavored with garlic, lemon and oregano.  Served with a thick, creamy, smooth whipped dip loaded with salty, funky feta, rich cream cheese, herbaceous parsley and dill, and a touch of tart lemon.

Crispy Baked Greek Potato Wedges With Whipped Feta

TBS Distilled White Vinegar

TBS Cornstarch

TBS Canola Oil

Lemon (– juice of half and zest of all)

Cloves Garlic (– minced)

TBS Dried Oregano

Salt & Ground Black Pepper

Feta (, crumbled)

Cream Cheese (– at room temperature)

TBS Flat Leaf Parsley (– packed)

TBS Fresh Dill (– packed)

Lemon (– juice)

2-3 TBS Olive Oil

Crispy Baked Greek Potato Wedges with Whipped Feta

Parboil Potatoes:  Place potatoes, vinegar and 2 tablespoons of salt in a large saucepot.  Add enough cold water to cover potatoes by 1’’.  Bring to a boil over high heat and immediately reduce to a simmer.  Cook until the potato exteriors are tender, about 5-7 minutes.

Meanwhile, preheat the oven to 475 degrees F.  Line a large rimmed baking sheet with aluminum foil for easy clean up.  If using more than one baking sheet, adjust oven racks to upper and lower 1/3rd position.  If using one sheet, adjust oven rack to middle position.  In a small bowl whisk together the oil, lemon juice, zest, garlic and oregano.

Bake the Potatoes:  Drain the potatoes, pat dry and transfer them to a large bowl or zip-closure bag.  Add the cornstarch and use your hands to gently toss the potatoes to coat.  Pour the oil mixture over the potatoes and toss again to coat.

Transfer the potatoes to the prepared baking sheet, cut side down, and spread out evenly in a single layer, being sure not to overlap.  (Use an additional baking sheet if necessary).  Season the potatoes generously with salt and pepper.

Roast the potatoes in the oven until the bottoms of the potatoes are golden brown, turning pan(s) halfway through cooking, about 12-15 minutes.

Remove from the oven and use a spatula to flip the potatoes over.  (If using two pans, rotate the pans from top to bottom rack.)  Continue to roast potatoes until crisp and golden all over, turning pans again halfway through, an additional 15 minutes.

While the potatoes are baking, make the whipped feta:  Place the feta in the bowl of a food processor and pulse until small crumbles remain.  Add in the cream cheese and puree until combined, stopping to scrape down the sides as necessary, about 2 minutes.  Add in the parsley, dill, lemon juice, ¼ teaspoon salt and 1/8 teaspoon pepper.  Process until smooth.  With the motor running, slowly add in 3 tablespoons of oil.  Process until creamy.  Taste and adjust for seasoning with salt and pepper.  Transfer to a bowl.  Sprinkle with additional herbs and drizzle with more oil if desired.

To serve:  Remove potatoes from oven and serve immediately with whipped feta dip.

Crispy Garlic Baked Potato Wedges are soft pillows on the inside, and crunchy on the outside with a good kick of garlic and parmesan cheese!

Crispy Garlic Baked Potato Wedges

russet potatoes, (rinsed)

olive oil

garlic

onion powder

salt, ((adjust

paprika

black cracked pepper

parsley

Preheat oven to 390°F (200°C). Line 2 large baking sheets with parchment paper; set aside.

Cut each potato in half lengthways, then cut each half in half lengthways again, and then cut each half in half lengthways again until you have 8 wedges. (Make sure they are about the same thickness and size).

In a small jug, combine the oil, garlic, onion powder, salt, paprika annd pepper. Pour the oil mixture over the potatoes and toss together to coat evenly.

Arrange potato wedges in a single layer on a large baking tray, skin-sides-down. Sprinkle with half of the parmesan cheese and extra salt if needed.

Bake for 35 minutes, turning wedges half way through baking time, until golden, crisp and cooked through when tested with a fork.

Sprinkle with parsley and remaining parmesan cheese to serve.

Parmesan Zucchini Sticks are big on flavor, low calorie and outrageously tasty. Slices of zucchini baked until crispy and cheese melted on top with simple spices.

Parmesan Zucchini Sticks

zucchini

Parmesan cheese (shredded)

oregano

tsp salt

tsp black pepper

Preheat oven to 350 degrees F. Line large rimmed baking sheet with parchment paper or silicone baking mat.

Trim the ends of zucchini and cut in halves. Arrange on a baking sheet.

In a small bowl, mix Parmesan cheese, thyme, oregano, salt and pepper.

Top each zucchini slice with approximately 1.5 tsp of cheese herb mixture spreading evenly.

Bake for 15 minutes, then broil on High for 4 - 5 minutes or until cheese is crispy and golden.

Serve warm or cold with baked chicken breast, baked salmon in foil or cilantro lime chicken. Low carb dinner right there. Or as an appetizer or snack.

https://www.youtube.com/watch?v=3dOYsUGxrhU

Parmesan Zucchini Sticks are big on flavor, low calorie and outrageously tasty. Slices of zucchini baked until crispy and cheese melted on top with simple spices. 🧀🧀🧀⬇️⬇️⬇️RECIPE LINK ⬇️⬇️⬇️

PRINT RECIPE https://ifoodreal.com/parmesan-zucchini-sticks/

Tools I used in the video:
Grater https://amzn.to/2IgcvUp
Glass bowls https://amzn.to/2GUb26k
Baking sheet https://amzn.to/2ncm1RR
Silicone baking mat https://amzn.to/2XmJ8Kf
OXO magnetic measuring spoons https://amzn.to/2WYYvqx

Disclosure: Amazon affiliate links.

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Parmesan Zucchini Sticks| LOW CARB and KETO

Side of salmon

½ kgs Salmon, 1 side, skin

Garlic, olive oil

Sea salt flakes

Tbsp Dill

Meyer lemon,

Line your largest oven tray with a doubled piece of baking paper. Rub salmon all over with garlic oil, and place skin side down on paper.

Season salmon with a little salt, scatter with dill sprigs and add lemon wedges too. Bake for 20-25 minutes for mediumrare, or for 30 minutes for medium. Check fish with small knife by testing whether flakes will gently pull apart in thickest section: medium–rare flakes will still look partly transluscent below the surface, but medium cooked fish will be opaque. Remove from oven and rest for 10 minutes (or allow to cool) before serving. Discard lemons.

The double layer of baking paper might help you transfer the salmon to a serving platter — just slide paper out from under fish once it's safely on the platter. When serving, cut down to just above skin, then turn knife and cut fish off skin. To break into large chunks, serve using two large tablespoons.

Learn how to bake sweet potato wedges so they aren’t soggy! This is the ultimate recipe if you’re looking for crispy sweet potatoes wedges that are full of flavour. They are oven baked, and a much healthier alternative to the deep-fried restaurant version, yet just as satisfying!

The Best Baked Sweet Potato Wedges (Not Soggy!)

sweet potatoes ((medium size))

avocado oil

thyme

tsp sea salt

garlic powder

tsp ground pepper

tsp chili flakes

coconut yogurt

tsp apple cider vinegar

dill

pepper

Preheat oven to 450F/230C. Line two baking sheets with parchment paper.

Slice the sweet potatoes in half lengthwise and then cut into quarters. Slice each quarter into wedges, about 1/2 inch thick at the ends. Place in a large mixing bowl.

In a small bowl, mix together the oil, thyme, salt, garlic powder, onion powder, pepper and chili flakes. Pour over the wedges and toss to combine.

Arrange the sweet potatoes onto the baking sheets, ensuring there is adequate space between each, and they are not over-crowded. Bake in the oven for 20 minutes, then remove from heat and flip the potatoes to roast the other side, bake for an additional 15 minutes, or until crispy and golden.

Prepare the ranch dip: In a small bowl, combine the coconut yogurt, apple cider vinegar, dill, onion powder, sea salt, paprika and pepper. Mix to combine.

Transfer the sweet potatoes to a bowl and serve along with the ranch for dipping.

Ein einfaches Rezept für knusprige Kartoffelecken (Kartoffel-Wedges) aus dem Ofen, die außen knusprig und innen weich sind. Die Kartoffelspalten schmecken sehr gut mit cremiger Guacamole, Hummus, veganer Mayonnaise oder Ketchup.

Knusprige Kartoffelecken (Potato Wedges)

500 g Kartoffeln (festkochend, am besten kleine)

EL Olivenöl

½ TL Paprikapulver

TL Knoblauchpulver

¾ TL Salz

½ TL Pfeffer (oder nach Geschmack)

Rezept Guacamole

Ketchup

Den Ofen (oder Airfryer) auf 200° C Ober-/Unterhitze (oder 180°C Umluft) vorheizen und ein Backblech mit Backpapier auslegen.

Die Kartoffeln waschen, gut abtrocknen und vierteln.

Dann die Kartoffelviertel zusammen mit dem Öl und den Gewürzen in eine Schüssel geben und alles gut vermengen. (Wenn du die Wedges noch knuspriger möchtest, kannst du noch 1-2 EL Maisstärke hinzufügen, damit die Feuchtigkeit gebunden wird).

Die Kartoffelecken nebeneinander mit etwas Abstand auf das vorbereitete Backblech geben und für ca. 40-45 Minuten goldbraun und knusprig backen. Währendessen die Ofentür ab und zu öffnen (damit die Feuchtigkeit entweichen kann) und die Kartoffelecken wenden. (Wenn man einen Airfryer verwendet, beträgt die Backzeit 20 Minuten, dabei nach 10 Minuten den Korb einmal herausnehmen und durchschütteln).

In der Zwischenzeit die Guacamole (oder Hummus, vegane Mayonnaise oder andere Dips) laut Rezept zubereiten.

Die knusprigen Kartoffelecken mit den Dips servieren und schmecken lassen!

*Hinweis: Schau dir das Rezept-Video + die Schritt-für-Schritt Bilder oben im Beitrag an!

Hi Bianca, 
am WE steht ein Abend mit Freunden an und wir werden das Rezept von dir probieren. Ich und auch viele aus meiner Familie nutzen deinen Blog für alle möglichen Rezeptideen und vegane Inspirationen.

Vielen Dank für die vielen tollen und vor allem oft einfachen Rezepte!
Liebe Grüße
Tom

Wir haben den Hummus ausprobiert und mit Ofengemüse gegessen. Sehr lecker.

Wahnsinnig gutes Rezept! Ich hab es schon sowohl zu Ciabatta, als auch zu Antipasti-Gemüse gemacht - passt wirklich zu allem und ist super fix zubereitet. Vielen Dank liebe Bianca ☺️

Guten Morgen Bianca, die Tage gab es bei uns die leckeren Wedges, danke für die Inspiration. Es ist so ein einfaches und doch super leckeres Essen und schmeckt defintiv auch ohne weitere Beilagen. &lt;3

These Easy Peasy Homemade Oven Chips are easy and quick to make, super tasty and so much better for you than shop-bought oven chips.

Easy Peasy Homemade Oven Chips

potatoes

Salt and pepper

Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.

Cut the potatoes into chip shapes and place in a bowl. Drizzle with 2 tablespoons of olive oil and add a little salt and pepper. Mix together thoroughly so all the chips are evenly coated in the oil and seasoning.

Spread the chips out on the baking trays - you will probably need 2 or 3 to ensure the chips are well spread out and not touching.

Put the baking trays in the oven for 10 minutes.

After 10 minutes take one baking tray out of the oven and turn all the chips over. Put that tray back in the oven and repeat for the other tray(s).

Cook the chips for 10 more minutes, then repeat - turning each chip again.

Cook the chips for 10 more minutes (so they have had 30 minutes cooking in total) or until they are done – I find trying one is the best way of knowing if they are done. (Just don’t burn your mouth – they will be hot!)

Serve with a nice steak, a homemade burger, a tuna steak or whatever you usually serve chips with.

Love how easy these homemade chips are to make, yet you seem to get an excellent all over colour to yours so I need to make sure I follow your tips and not over load the baking sheet in future

As you say, homemade chips are so good and so easy. I made some for our dinner today and as usual, I just wished I'd made more!

Put a tray of these in the oven and serve them with anything from fish to sausages, fried eggs to roasts

Lemon & rosemary potato wedges

1kg large-ish waxy potatoes

lemons

rosemary

Heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut into thick wedges. Put in a pan, pour in enough water to cover and bring to the boil. Simmer for 2 mins, then drain well, shaking the colander.

Put the olive oil, lemon juice and rosemary in a roasting tin with some salt and pepper. Add the potatoes and toss well until they are coated and glistening. Leave to soak up the oil and lemon for 10 mins, then bake for 20-30 mins, shaking the tin halfway through until the potatoes are nicely browned and glossy.

Take crispy sweet potato wedges to the next level by roasting them in a salty miso mixture.

Miso roasted sweet potatoes

48.00 gm white miso paste

20.00 ml rice wine vinegar

10.00 gm caster sugar

garlic cloves, finely chopped

40.00 gm warm water

medium sweet potatoes,

Sesame seeds, to sprinkle

green shallot,

coriander

Sesame oil, to drizzle (optional)

Step 1

Preheat the oven to 180C/160C fan forced. Line a baking tray with baking paper.

Step 2

Combine the miso, vinegar, sugar, ginger and garlic in a small bowl. Add the water and stir until smooth.

Step 3

Place the sweet potato on the prepared tray. Brush all over with half the miso mixture. Bake for 20 minutes. Turn and baste with the remaining mixture. Cook for a further 15 minutes or until the sweet potato is golden and sticky.

Step 4

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770873830001&=domain=taste

5348771529001-5770873830001

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Top 9 wedges recipes from across the web

The most viewed wedges recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Baked Greek Potato Wedges Wi...

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The Best Baked Sweet Potato Wedges ...

Knusprige Kartoffelecken (Potato We...

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The most viewed wedges recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine