Crusty Herb Potato Wedges
Chef John's quick and easy recipe for crusty herbed potato wedges calls for herbes de Provence and a bit of paprika.
These potatoes are heavenly!!! I found the herbs Dr Provence in a packet for a chicken/potatoes mix because I couldn't find them by themselves. They turned out awesome!!! The aroma while they were baking and the smell of the house afterwards was so good. I made them for a party so I used 10 potatoes and people could not stop talking about how tasty they were...or stop eating them ;) The combination of the "herbs" with the salt, pepper, and paprika were absolutely the best combination I've ever tasted on a potato. Thank you tons for this gloriously simple and wonderful recipe!!!! :)
I’ve made these a few times and I finally have it figured out. The problem has been that the cut sides of the potatoes are damp and the oil and seasoning doesn’t like to stick, especially when I used a ziploc bag to toss them. The next few times I used a bowl and tried to dry the potatoes and it was marginally better. This time I really dried the potatoes on a kitchen towel and then tossed them lightly with some flour in a bowl. Then I combined the oil and seasonings, poured it in and mixed them with my hands. Much better! The flour held the oil and seasonings so much better. When they baked a great crust formed. They were delicious! 4 stars as written but 5 stars using the flour.
Tasty. Quick to prep (I whirred the dry onion soup mix with a stick blender as I wanted no big chunks of dried onion).
These are so good that they/ become staple in our house and they are so easy to make too!
loved it! so easy to make and delicious. I also used a zip lock back to mix the ingredients as another reviewer said
Perfectly crisp and seasoned potato wedges straight out of your air fryer. It doesn't get any easier than this!
Oven fries seasoned with garlic powder and onion powder will go great with your favorite burgers.