Spicy Potato Wedges
This simple side dish is mostly hands-off, which lets you cook other dishes on the stovetop at the same time.
Recipe by Cooking Light September 2007
This simple side dish is mostly hands-off, which lets you cook other dishes on the stovetop at the same time.
This is an easy an versatile recipe. I've made this exactly as published, but have also eliminated the garlic powder and red pepper and tossed the potatoes with thyme and/or Parmesan cheese. They come out crispy and tasty every time.
Read MoreSuper-easy, very good. Made to recipe, using half cayenne and half chipotle pepper. 425 worked okay for us, wedges were lightly browned. Served with CL's spicy bistro subs.
Read MoreAn excellent side dish for any number of dishes. This goes especially well with grilled steak and pork dishes. Easy to make and just the right amount of spice. I did make one change and added heaping spoonfuls of all the spices, as well as adding about a half teaspoon of paprika and some fresh cracked pepper before serving. Cheap, easy, and tasty.
Read MoreI thought this was a great recipe but 425 was way too hot for my oven. I cooked them the first 20 minutes at 425 and then I reduced it to 350 and some of the wedges still looked a little burned -- they tasted great though!
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