Apparently this recipe called for 3 large baking potatoes (2 3/4 pounds). I used about 12 or so russet potatoes. This might explain why I had so many potato wedges.
I tried to put them all in my biggest baking pan, and then put some more in a 13" x 9" pan and had to use a baking sheet for the rest. I wondered how they said that it would all fit in one pan, and also how it would make 6-8 servings.
According to this recipe, I should have ended up with 24 wedges. I had about 96. I also ran out of the seasoning/coating and had to make the same amount of seasoning again. I ran out of that, but made due with what I had and put some garlic salt on the rest, since I was out of flour and did not have enough to make another more seasoning/coating.
The potatoes were OK. They did take a really long time to make, though. I didn't feel like they had enough seasoning on them. They definitely needed more salt/flavor. The most prevalent flavor was the Parmesan cheese. I was hoping to make seasoned potato wedges similar to that sold at fast food restaurants or grocery stores (in the hot food section).
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