Making quick and easy potato wedges involves cutting cleaned potatoes lengthwise into sixths or eighths, mixing them with oil and baking in a single layer until golden brown. Cooking times depend on whether any precooking occurs, either in the form of parboiling or microwaving. Pan-frying is also an option. The basic recipe for potato wedges is easy to personalize by adding savory ingredients.
To prepare Ina Garten's version, wash 4 large potatoes, and cut into sixths. Hand mix the slices with 4 tablespoons olive oil, 1 1/2 teaspoons kosher salt, 3/4 teaspoon ground black pepper, and 1 teaspoon each minced garlic and rosemary. Bake with one cut side down at 400 degrees Fahrenheit for 20 minutes, then turn to the second cut side, and cook an additional 10 to 15 minutes. Sprinkle with salt before serving.
For Patrick and Gina Neely's recipe, place a baking sheet in a 450 degree Fahrenheit oven to ensure the potatoes become crispy. Parboil 2 potatoes sliced into sixths, starting them in cold water and simmering for six minutes after the water boils. Mix the drained potatoes with 3 tablespoons olive oil, 1 teaspoon barbecue seasoning, salt and pepper. Transfer quickly to the hot baking sheet, roast for 10 to 12 minutes, flip the potatoes, and cook for another 10 to 12 minutes. Garnish the finished wedges with 2 tablespoons finely diced parsley and 1 tablespoon sliced green onion.