Grits are scrumptious and satisfying. This is unquestionably a Southern comfort dish. at any moment. Enjoy.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 red potatoes, cut into wedges
- 2 tablespoons olive oil
- 2 teaspoons onion powder
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon garlic salt
- salt and ground black pepper to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Spread potato wedges in a single layer on a baking sheet and coat with olive oil. Mix onion powder, chili powder, garlic powder, and garlic salt in a small bowl; sprinkle over potatoes and toss to coat evenly.
- Bake in preheated oven until potatoes are tender, 30 to 35 minutes. Season with salt and black pepper.
Reviews
I used more potatoes with a larger cookie sheet and that seasoning is more than perfect… with the chili powder LOL
These are so quick and easy! I have a dairy intolerance so I substituted nutritional yeast for the parmesan in this recipe. My family gobbled them up. I will definitely make them again.
Easy to do. I put the potatoes in a large bowl, coated them with oil and mixed well. Then added the spices and again coated completely. Cooked on a cookie sheet giving them 40 minutes which worked well. Everybody liked them along with BBQ chicken and sautéed zucchini with minced garlic and dill.
Excellent! I cut back the chili powder by half so our children would eat them. 30 minutes at 350 and 7 minutes on broil.
Amazing. I seasoned then tossed to coat evenly then seasoned again. Drizzled enough oil so wouldn’t stick.
We make these at least once a week. I have never had sticking issues, but we also use a nonstick baking tray. We have found that we prefer to cook these without the spices, then sprinkle them on after. But they taste great as per the recipe, as well.
Cut the russett potatoes into 8 wedges each. Cooking took about 35-40. Subbed 1 tbsp chili powder with 1 tbsp paprika for my daughter who doesnt like chili seasoning much. These are awesome! So many possibilities and great side to brisket.
I always add the oil and seasoning in a bowl with the potatoes to coat the potatoes well. After reading the reviews I cut back a little on the chili and it worked out well for us.
Added a little less chili
I make this all the time. My kids love it…
These are very tasty.
Placed potatoes in bowl and coated with oil and spices, worked well.
These potatoes were easy and delicious served with baked chicken. The spices were just right. I’ll make these again.
Second time and the Family loves it. If you don’t like them spicy only put half the amount of chili powder (which my daughter eats just fine), or eliminate all together if you can’t stand any type of spice. Definitely in my saved. ????
yes. daily. these rule
Easy to make & taste so so good.
I made these as directed only omitting the garlic due to an allergy. They were very good and I can only imagine they’d be even better with garlic. I used medium sized red potatoes and quartered them; they were done in 35 minutes as the recipe promised. No complaints here.
I made these as directed only omitting the garlic due to an allergy. They were very good and I can only imagine they’d be even better with garlic. I used medium sized red potatoes and quartered them; they were done in 35 minutes as the recipe promised. No complaints here.
These are a new favorite! Easy to make and turned out perfectly. YUM!
A little to spicy for our family. Good recipe for someone who likes a lil spice
I will definitely make these potatoes again! I actually drizzled more olive oil than the recipe called for and added more spices together and put them in a shaker to cover the potatoes. I used all the spices the recipe called for but added italian seasoning. I had to take it out at the end of the cook time, turn the potatoes over and broil them on low to get both sides crispy. I used 12 medium sized idaho russet potatoes and took them to a dinner with 11 people and they devoured them!