Leah Njoroge
8 hours ago
Recipe for potato wedges for 20 portions.
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ChatGPT
8 hours ago
Ingredients:
- 10 large potatoes
- 1/4 cup olive oil
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Wash and scrub the potatoes, then cut them into wedges by slicing each potato in half lengthwise, then cutting each half into 3-4 wedges.
3. In a large bowl, combine the olive oil, garlic powder, paprika, onion powder, salt, and black pepper. Add the potato wedges to the bowl and toss until evenly coated.
4. Spread the potato wedges out in a single layer on the prepared baking sheet.
5. Bake in the preheated oven for 30-35 minutes, flipping halfway through, until the wedges are golden brown and crispy.
6. Serve hot and enjoy!
- 10 large potatoes
- 1/4 cup olive oil
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Wash and scrub the potatoes, then cut them into wedges by slicing each potato in half lengthwise, then cutting each half into 3-4 wedges.
3. In a large bowl, combine the olive oil, garlic powder, paprika, onion powder, salt, and black pepper. Add the potato wedges to the bowl and toss until evenly coated.
4. Spread the potato wedges out in a single layer on the prepared baking sheet.
5. Bake in the preheated oven for 30-35 minutes, flipping halfway through, until the wedges are golden brown and crispy.
6. Serve hot and enjoy!
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Google Gemini AI
8 hours ago
Potato Wedges for 20 Portions
Ingredients:
- 10 large potatoes (about 5 pounds)
- 1/4 cup olive oil
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
1. Preheat oven: Preheat oven to 425°F (220°C).
2. Prepare potatoes: Wash the potatoes well and cut them lengthwise into 8 wedges each.
3. Toss with oil: In a large bowl, toss the potato wedges with the olive oil.
4. Season: In a small bowl, combine the paprika, garlic powder, onion powder, salt, and pepper. Sprinkle the seasoning mixture over the potato wedges and toss to coat evenly.
5. Spread on baking sheet: Spread the potato wedges on a large baking sheet lined with parchment paper.
6. Bake: Bake for 25-30 minutes, or until golden brown and crispy.
7. Flip halfway: To prevent burning, flip the potato wedges halfway through the baking time.
8. Serve: Serve hot with your favorite dipping sauce.
Tips:
- For a crispier exterior, cook the potato wedges at a higher temperature for a shorter amount of time.
- If you don't have smoked paprika, you can use regular paprika instead.
- To make the wedges ahead of time, cut the potatoes and coat them with the seasoning mixture, but do not bake them. Store them in the refrigerator for up to overnight. When ready to serve, bake the potato wedges according to the instructions.
- Serve with dipping sauces such as ketchup, mayonnaise, ranch dressing, or your favorite barbecue sauce.
Ingredients:
- 10 large potatoes (about 5 pounds)
- 1/4 cup olive oil
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
1. Preheat oven: Preheat oven to 425°F (220°C).
2. Prepare potatoes: Wash the potatoes well and cut them lengthwise into 8 wedges each.
3. Toss with oil: In a large bowl, toss the potato wedges with the olive oil.
4. Season: In a small bowl, combine the paprika, garlic powder, onion powder, salt, and pepper. Sprinkle the seasoning mixture over the potato wedges and toss to coat evenly.
5. Spread on baking sheet: Spread the potato wedges on a large baking sheet lined with parchment paper.
6. Bake: Bake for 25-30 minutes, or until golden brown and crispy.
7. Flip halfway: To prevent burning, flip the potato wedges halfway through the baking time.
8. Serve: Serve hot with your favorite dipping sauce.
Tips:
- For a crispier exterior, cook the potato wedges at a higher temperature for a shorter amount of time.
- If you don't have smoked paprika, you can use regular paprika instead.
- To make the wedges ahead of time, cut the potatoes and coat them with the seasoning mixture, but do not bake them. Store them in the refrigerator for up to overnight. When ready to serve, bake the potato wedges according to the instructions.
- Serve with dipping sauces such as ketchup, mayonnaise, ranch dressing, or your favorite barbecue sauce.
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