<!--quoteo(post=304755:date=Aug 7 2008, 11&#58;41 AM:name=55ChevyLady)--><div class='quotetop'>QUOTE (55ChevyLady &#064; Aug 7 2008, 11&#58;41 AM) <a href="index.php?act=findpost&amp;pid=304755">&lt;strong&gt;QUOTE BELOW&lt;/strong&gt;</div><div class='quotemain'><!--quotec--><!--quoteo(post=304754:date=Aug 7 2008, 01&#58;37 PM:name=JoeyandDavid)--><div class='quotetop'>QUOTE (JoeyandDavid &#064; Aug 7 2008, 01&#58;37 PM) <a href="index.php?act=findpost&amp;pid=304754">&lt;strong&gt;QUOTE BELOW&lt;/strong&gt;</div><div class='quotemain'><!--quotec--><!--quoteo(post=304750:date=Aug 7 2008, 11&#58;16 AM:name=sailingrose)--><div class='quotetop'>QUOTE (sailingrose &#064; Aug 7 2008, 11&#58;16 AM) <a href="index.php?act=findpost&amp;pid=304750">&lt;strong&gt;QUOTE BELOW&lt;/strong&gt;</div><div class='quotemain'><!--quotec-->Shaunna onion soup potatos is what the kids have always called it. I cut up 2 large potato into pieces, drop in ziplock bag, add oil (I like Olive oil), add 1 package of onion soup mix and shake. Put on a cookie sheet and bake at 400 until done turning occasionally. (about 1/2 hr.) Easy and quick&#33;<!--QuoteEnd--></div><!--QuoteEEnd--><br /><br /><br />I do that but i just season the potatoes with our favorite seasonings .. I will have to try the onion soup thing.. almost like county fried potatoes.. sounds good thansk for the tip...<br /><!--QuoteEnd--></div><!--QuoteEEnd--><br /><br /><br />Joey, you can keep cooking them until you get the &quot;crispness&quot; of the potato wedge that you prefer I like mine very crisp.<br /><br />P.S. I also cook the potatoes on a layer of aluminum foil, they don&#39;t stick, makes them crisp, and no messy pan to wash&#33;<br /><!--QuoteEnd--></div><!--QuoteEEnd--><br /><br /><br />me too me too&#33;&#33; how about that..I actually cook them at 425 they seem to crisp better