Put the grape leaves into a pot of boiling water, and hold them under the surface until they will fold easily without breaking. Cool in cold water. Cook the onion gently in half the Prenzel Lemon Oil for 2-3 minutes. Add the rice, currants and pinenuts, stir for a minute longer, then remove from the heat, and add two or more of the herbs and the salt. With the shiny side of the leaves down, put a teaspoon of rice mixture on the centre of each leaf. Fold the stem ends then the sides of the leaf over the filling, and roll up loosely into cylinders. Arrange the stuffed leaves side by side in one layer in a baking dish. Drizzle with the remaining Prenzel Lemon Oil, then pour the water around them. Cover with flat grape leaves then with a lid or foil.
Bake at 150°C for 1-1½ hours, or until the rice is cooked and the stuffed leaves are tender. Drain, and cover with plastic cling film and leave to cool. Refrigerate for up to four days.
Serve at room temperature. Makes 35 dolmades.
Put 1 tin tomatoes, 1 tin chilli beans, a big splodge of Prenzel Vincon Stock Wine Concentrate, a couple of crushed garlic cloves and some black pepper in a big pot and simmer for 10 minutes. Then stir through pasta, which has been cooked with Prenzel Garlic Infused Rice Bran Oil and top with a handful of fresh basil (or 1-2 tsp dried) and parmesan cheese.
Cut the zucchini into fat matchsticks, place into a colander and sprinkle with salt. Leave to drain for 1 hour. Gently squeeze out excess water and dry with paper towels. Put flour into a plastic bag and add the zucchini sticks, tossing to coat well. Use enough Prenzel Garlic Oil to create a depth of about 5mm in the pan and heat to a medium-high heat. Fry the zucchini in batches until crisp and golden and then sprinkle over the zucchini with the marjoram. Meanwhile cook the pasta until al dente, pour into a hot bowl and toss with the butter (or you could use additional Prenzel Garlic Oil), basil, black pepper and parmesan cheese. Top with the Zucchini and serve.
A delightful summer dish, but it can also be made in winter by using canned tomatoes.
Cook the pasta. While the pasta is cooking make the sauce - combine tomatoes, tomato paste, sugar, Prenzel Chilli Oil all together, stir well to mix. In a fry pan heat the Prenzel Garlic Oil, add the pepper and olives and fry lightly. Add the tomato mixture and mix well. Season with salt and pepper to taste. Add well drained cooked pasta. Toss lightly before serving. Serves 4.
Cut the proscuitto into 10cm slices. Grill until crisp. Cook the beans until tender. Fry the garlic (without browning) in the Prenzel Lemon Oil for 2 minutes. Add the beans and cook for a further 3 minutes. Remove from the heat and add the meat and the pine nuts.
Par boil potatoes. Chop roughly and put in a preheated dish that has Prenzel Garlic Infused Rice Bran Oil just covering the bottom. Cook in high oven turning occasionally till brown and crusty. Approx 10-15 minutes.
Mix the above together and then drizzle with Prenzel Lemon Oil and crushed peppercorns.
Cut a tomato in half horizontally and place some finely chopped garlic on top. Then drizzle Prenzel Tuscan Infused Rice Bran or Olive Oil on top of that. Place under grill until cooked.
Peel required number of potatoes. Make thin slices in potato taking care not to cut right through. Place cut side up in dish, brush with Prenzel Garlic Oil. Cook in 200°C oven untill brown and crispy (45 minutes approx). Sprinkle with garlic salt (also good with
You may make variations by adding different spices, and by serving them with either home-made or bought dips.
Scrub but do not peel the potatoes. Cut each potato into about eight wedges lengthways. Put the wedges into a bowl of cold water as you cut them, then drain and pat dry on paper towels. In a bowl mix together the Prenzel Garlic Oil, soya sauce, parmesan and salt. Using your fingers, gently turn the dried potatoes in this mixture to coat them thoroughly. Stand the wedges skin-side down in a large baking dish, preferably one with a non-stick surface.
VARIATIONS: Add flavourings to the Garlic Oil such as ground cumin, oregano, ½ tsp chilli powder, thyme or ½ tsp tabasco sauce, or even sprinkle with specially formulated spice mixtures. Serves 3 to 4.
Lima Bean Salad
2 cups cooked baby lima beans
2 tbsp Prenzel Lemon Infused Rice Bran Oil
1 tbsp Prenzel Vincon White Stock Concentrate
1 tbsp sherry vinegar
2 sprigs finely chopped mint
A small handful finely chopped parsley
1 small clove crushed garlic
Freshly ground black pepper
Salt to taste
While beans are still warm, mix all dressing ingredients and toss through. Allow to stand for a few hours to let the flavours infuse and serve at room temperature. Serves 4.
Marinated Baby Mushrooms
500g button mushrooms, halved
2 tsp chilli sauce
1/2 cup Prenzel Garlic Infused Rice Bran Oil
1 tsp caster sugar
2 Tbsp chopped parsley
1/2 cup white wine vinegar
Salt and pepper
Wipe the mushrooms with a damp cloth and trim the stalks to the level of the cap. Place in a large bowl. Combine all ingredients in a screw top jar and shake well. Pour marinade over mushrooms and toss to combine. Cover with plastic wrap and refrigerate for at least an hour. Mushrooms can be marinated for up to 2 days.
Medley of Roasted Vegetables
Chop red and yellow peppers, red onions, courgettes, pumpkin, potatoes and kumara into even sized pieces. Arrange in roasting pan, drizzle with Prenzel Garlic Infused Rice Bran Oil and bake at 180°C for 45–50 minutes.
Mushrooms in Marinade
These tasty mushrooms make a great side dish to serve with cold meats,
especially pork and ham. They are also good served as a starter with crusty
French bread and butter. They require over-night marinating.
350g small button mushrooms
100ml Prenzel Vincon Red Stock Concentrate
200 ml water
1 Tbsp crushed coriander seeds
Salt and freshly ground pepper
2 Tbsp Prenzel Garlic Infused Rice Bran Oil
1 small onion, skinned and finely chopped
1 garlic clove, skinned and crushed
1 Tbsp tomato puree
2 Tbsp chopped fresh coriander or parsley
8 lettuce leaves, to serve
Wipe mushrooms with a damp cloth. Leave them whole if they are very small, otherwise halve them or cut them into even slices. Put mushrooms in a bowl with the Prenzel Vincon Red Stock Concentrate, water, coriander seeds and seasoning to taste. Cover and leave to marinate for about 4 hours. Heat Prenzel Garlic Oil in a heavy based frying pan. Add the onion and fry gently for 5 minutes until soft but not coloured. Add the garlic and tomato puree and fry for 2 minutes more. Drain the mushrooms and pour the reserved marinade into the pan and bring to boiling point. Remove from the heat, turn into a bowl and leave until cold. Add the mushrooms.
Cover with cling film and chill in the refrigerator over-night. Stir the coriander or parsley into the mushrooms. Leave to stand at room temperature for about 30 minutes, then taste and adjust seasoning. Place 2 lettuce leaves in each of 4 individual dishes and spoon the mushrooms on them. Serve immediately or the lettuce will become limp. Serves 4.
New Potatoes with Lemon and Mint
Scrape potatoes and boil until tender. Once cooked, drain and drizzle with Prenzel Lemon Infused Rice Bran Oil and freshly chopped mint and parsley.
Pears, Pecorino and Walnut Salad
3 large ripe pears
Zest and juice of 1 lemon
4 Tbsp Prenzel Lemon Infused Rice Bran Oil
100g pecorino, cut into thin slivers
1/2 cup fresh walnut halves, lightly roasted
2-3 Tbsp flat leafed parsley, stalks removed
Peel the pears and cut into thin slices lengthwise. Place on a serving plate. Grate the zest over the pears then mix the juice and Prenzel Lemon Oil together and pour over the pears to prevent browning. Top with the slivers of cheese and the walnuts and sprinkle with the parsley leaves. Serve at once.
Potato Fritters with Manuka Smoked Salt
2 medium potatoes, peeled and grated
1 small onion, finely diced
1 egg
1/2 cup flour
Prenzel Garlic Infused Rice Bran Oil Or Prenzel Rosemary Infused Rice Bran Oil
Prenzel Manuka Smoked Sea Salt
Mix the above ingredients together and BBQ the fritters in Prenzel Garlic or Rosemary Oil. Serve with a sprinkle of Prenzel Manuka Smoked Sea Salt.
Pumpkin, Nut and Feta Salad with Ma Prenzel's Avocado Premium Vinagrette
225g pumpkin
200g feta cheese
1/4 cup roasted cashew nuts
2 kiwifruit
Salad greens e.g. lettuce, mesclun mixes
Ma Prenzel's Avocado Premium Vinaigrette
Peel pumpkin, remove seeds and cut into 2 cm pieces. Toss in oil and bake at 200°C for 20 minutes or until soft. Drain feta and cut into 2 cm pieces. Place pumpkin, feta and cashew nuts in a bowl. Peel kiwifruit and chop roughly. Add to bowl and add Prenzel Avocado Vinaigrette to taste.
Roast Asparagus
400g - 500g asparagus spears
Prenzel Lemon Infused Rice Bran Oil
Salt
Freshly ground black pepper
Preheat oven to 180°C. Cut the woody ends off the asparagus and place in a baking dish. Drizzle with the Prenzel Lemon Oil and season to taste. Bake for 10-15 minutes depending on the size of the spears.
Roasted Capsicum, Cheese & Walnut Salad
375g large spiral pasta
2 medium red capsicum
2 medium yellow capsicum
150g feta cheese, crumbled
35g walnuts, toasted & chopped coarsely
1/2 cup loosely packed basil leaves
60ml red wine vinegar
80ml Prenzel Garlic Infused Rice Bran Oil
2 tsp seeded mustard
Cook pasta then cool in cold water, drain. Quarter capsicums and roast under a grill or in a hot oven until blistered. Cover with plastic for 5 minutes then peel skin away. Slice thinly. Combine all ingredients and toss gently to combine.
Roasted Red Pepper Tart
25cm flan sich or tine lined with shortcrust pastry, chilled
1 egg yolk, lightly beaten
1/2 cup freshly grated parmesan cheese
2 large red peppers
2 large yellow peppers
3 large red onions, chopped
2 Tbsp Prenzel Tuscan Infused Rice Bran or Olive Oil
1/4 cup fresh breadcrumbs
16 olives, pitted
200g firm feta, patted dry
Prenzel Tuscan Infused Rice Bran or Olive Oil
Prick the bottom and sides of the pastry with a fork, line with baking paper and fill with baking beans or rice and bake blind for 15 mins at 200 degrees. Remove from oven and remove beans/rice then return to the oven for 10-12 minutes or until lightly browned. Remove from the oven and brush immediately with beaten egg on the base and sides. Sprinkle with 2-3 Tbsp of parmesan cheese and set aside. Grill or roast the peppers until blackened, then peel and de-seed. Cut into thick strips. Pan fry the onions in the Prenzel Tuscan Oil until soft and golden. Grind black pepper to taste. Spread the onion mixture over the pastry bottom and sprinkle with breadcrumbs. Arrange peppers, olives and feta on top. Drizzle with a little Prenzel Tuscan Oil, then sprinkle with the rest of the parmesan cheese. Return to the oven for 15 minutes. Serve warm cut into slices.
Roasted Tomatoes
8 medium tomatoes
Prenzel Garlic Infused Rice Bran Oil
or Prenzel Chilli Infused Rice Bran Oil
Freshly ground black pepper
Cut the tomatoes in half and place in a single layer in a roasting pan. Spray sparingly with the Prenzel Oil and sprinkle with the pepper. Bake at 150°C for 1 1/2 hours. The tomatoes should retain their shape but be shriveled, highly coloured and fragrant. Allow to cool and serve with toasted French bread slices.
Rocket, Beetroot and Walnut Salad
10 baby beetroot
2 Tbsp Prenzel Garlic Infused Rice Bran Oil
1/2 tsp garlic salt
1/2 cup walnut pieces
100g wild rocket
Wash beetroot, cut in half and place in a small roasting dish. Drizzle with Prenzel Garlic Oil and sprinkle over garlic salt. Bake at 200°C for 30 minutes or until just tender. Cool. Arrange wild rocket on a serving dish with beetroot and walnuts. Drizzle over red wine dressing.
Red Wine Dressing:
2 Tbsp red wine vinegar
1/4 cup avocado oil
1 tsp brown sugar
1 tsp honey wholeseed mustard
1/2 tsp salt
Freshly ground black pepper
Mix ingredients together.
Rosemary, Garlic and Parmesan Potatoes
12 medium potatoes, unpeeled and halved
120g Prenzel Rosemary Infused Rice Bran Oil
2 tsp Prenzel Garlic Flavour Infused Flaky Salt
1 cup finely grated parmesan cheese
1/4 cup packaged dried breadcrumbs
Fresh rosemary sprigs to garnish
Place potatoes cut-side down onto a chopping board. Using a sharp knife, thinly slice potatoes at 5mm intervals, about three-quarters of the way through, being careful not to cut all the way to the base. Place potatoes, base side down, into a large oiled baking dish. Spoon over combined Prenzel Rosemary Oil and Prenzel Garlic Salt. Cook in a moderate oven, 180°C, for about 45 minutes or until browned all over and just cooked through, brushing occasionally with pan juices during cooking. Sprinkle potatoes with combined parmesan and breadcrumbs; cook for a further 15 minutes or until topping is lightly browned. Serve garnished with fresh rosemary sprigs.
Smashed Potato Salad
500g potatoes, thinly peeled or scrubbed
Sea salt and ground black pepper to taste
1/2 cup Prenzel Original Vinaigrette with Rice Bran Oil
1 Tbsp green pesto paste
2 Tbsp Prenzel Garlic Infused Rice Bran Oil
1 Tbsp white wine vinegar
Boil the potatoes in plenty of salted water, until just tender then drain. While the potatoes cook, combine the seasonings, Prenzel Original Vinaigrette, green pesto, Prenzel Garlic Oil and vinegar. Drain the potatoes and smash them until they open with a potato masher. While still hot, pour the dressing over and gently toss together. Serve warm or cold.
Sour Cream Courgettes
Stirfry garlic and onions in Prenzel Garlic Infused Rice Bran Oil or Prenzel Chilli Infused Rice Bran Oil and add sliced courgettes. Then stir in a pot of sour cream, ¼ cup Prenzel Vincon White Stock Concentrate and ¾ cup water – simmer for 10 minutes and enjoy!
Spinach Salad with Mandarins and Citrus Vinaigrette
8 cups baby spinach
1 Tbsp red onion, chopped
310g mandarins (canned or fresh)
½ cup walnuts, toasted
Prenzel Citrus Vinaigrette with Rice Bran Oil
To assemble the salad, place fresh spinach leaves in a large bowl and add red onion, drained mandarin and toasted walnuts. Toss then drizzle through the Prenzel Citrus Vinaigrette.
Sweet and Sour Onions
3 medium red onions
2 Tbsp white wine vinegar
2 Tbsp Prenzel Garlic Infused Rice Bran Oil
2 Tbsp honey
2 Tbsp wholegrain mustard
Carefully peel the onions, keeping the ends intact so that the layers stay together. Cut the onions into eights and place the pieces in a non-stick baking dish. Combine the other ingredients and brush over the onions. Cover the dish and bake in a pre-heated 200°C oven for 20 minutes. Uncover and continue baking for another 15-20 minutes, or until the onions are soft and caramelised.
Tabouleh
¼kg burghul (cracked wheat)
4 tomatoes, cubed
8 small onions, sliced
6 sprigs parsley, chopped
3 Tbsp Prenzel Lemon Infused Rice Bran Oil
¼ cup lemon juice
½ tsp salt
Lettuce leaves
Soak cracked wheat in hot water to cover for 2 hours. Drain thoroughly. Combine the tomatoes, small onions, parsley, Prenzel Lemon Oil, lemon juice, and salt in a bowl. Toss together lightly. Add the cracked wheat and again toss lightly. Arrange beds of lettuce leaves on individual plates. Sprinkle a few drops of olive oil on each portion. Divide the mixture into even portions. Serve cold.
Tagliatelle with Baby Courgettes, Lemon and Basil
4 Tbsp Prenzel Tuscan Infused Rice Bran or Olive Oil
1/2 cup fresh basil
1 clove garlic
400-500g Tagliatelle pasta
8-10 small courgettes
Salt and freshly ground black pepper
Juice of 1 lemon
100g Parmesan cheese
Using a heavy bottomed pan, fry the garlic in the Prenzel Tuscan Oil for 30 seconds without colouring them, then add the baby courgettes (thinly sliced). Toss gently and then after about 2 minutes, add the juice of a lemon and the basil leaves. Cook a further 5 minutes.
Cook the pasta until al dente and then toss it into the courgette mixture. Season to taste and add the parmesan. You may need a little more olive oil to loosen the mixture. Serve with torn basil leaves and parmesan sprinkled on top.
Thyme Roasted Peppers and Tomatoes
6 large tomatoes chopped in half
2 medium green peppers - chopped
2 medium red peppers - chopped
2 medium yellow peppers - chopped
1 clove of garlic – sliced
1 Tbsp fresh chopped thyme
2 Tbsp Prenzel Tuscan Infused Rice Bran or Olive Oil or
Prenzel Chilli Infused Rice Bran Oil
cracked pepper
1 Tbsp balsamic vinegar
1 tsp sugar
Place tomatoes, peppers and garlic in a large baking dish. Combine sugar, thyme, cracked pepper and Prenzel Tuscan or Chilli Oil and pour over the vegetables. Bake uncovered at 150°C for approximately 40 minutes or until vegetables are tender. Remove from oven and drizzle over Balsamic Vinegar. Makes a wonderful accompaniment or great as a pizza base or just on toast.
Tomato Herb Rice
2 tsp Prenzel Tuscan Infused Rice Bran or Olive Oil
1 medium onion, chopped
2 cloves garlic, crushed
1 ½ cups white long grain rice
2 ¾ cups water
½ cup tomato paste
Heat Prenzel Tuscan Oil in medium heavy based pan, add onion and garlic, cook stirring, until onion is soft. Stir in rice then water, simmer covered for 12 minutes.
Stir in paste. Remove from heat, stand covered for 10 minutes. Serves 4.
Vegetable and Feta Torta
Pastry:
2 cups flour
1 tsp Ma Prenzel’s Manuka Flaky Salt)
2 Tbsp Prenzel Butter Infused Rice Bran Oil
Place the flour, Ma Prenzel’s Salt and Rice Bran Oil in a bowl and add enough water to make a dough. Remove from the bowl and knead for 10-15 minutes until smooth and elastic. Rest in plastic wrap in the fridge for 2 hours or overnight.
Filling:
3 Tbsp Prenzel Infused Rice Bran Oil (try Garlic, Tuscan or Butter)
2 medium onions, thinly sliced
3 cloves garlic, finely chopped
2 large potatoes, peeled and cut into chunks
400g pumpkin, peeled and diced into 2cm chunks
1 large kumara, peeled and diced into 2cm chunks
6 silverbeet leaves, thickly sliced
1 cup crumbled feta
salt and freshly ground black pepper
1 egg, beaten
Heat the Butter Rice Bran Oil over a moderate heat. Add onions and garlic and fry gently until soft and well browned. Remove from the heat and cool. Cook potatoes, pumpkin and kumara in separate pots until tender. Cook silverbeet until well wilted, cool, squeeze out excess water and chop again. Preheat the oven to 200°C. Roll ½ the pastry out to make a disk, 35cm in diameter. Place on a greased baking sheet. Put the potato in an even layer over the pastry, leaving a border 2cm wide around the edge. Spread the onions on top then the pumpkin and kumara. Sprinkle the silverbeet and feta over and season. Roll out the other ½ of the pastry and place on top. Brush the edges with egg and crimp together to seal. Brush the top with egg and make several cuts on top to let steam escape.
Bake for 40 minutes.
Drinks Match: Originating from Northern Italy this would go well with a summer punch made from Sangria, ginger ale or ginger beer and diced fresh orange.
Vegetable Biryani
2½ cups rice (basmati preferred)
2 med-large onions, sliced thin
2 cups thick yoghurt
6 med tomatoes, diced
6 cardamons
6 cloves garlic
1 tsp tumeric
1 tsp garam masala
2 tsp coriander powder
½ tsp red chilli powder
Bunch chopped coriander or 6 cinnamon sticks
1 tsp ground coriander
1 bunch fresh mint leaves, torn
5 green chillies, slit
5 Tbsp Prenzel Chilli Infused Rice Bran Oil
2.5 cm peeled, grated ginger root
Choice of vegetables
Grind to paste: garlic, green chillies, ginger. Add this paste, and all remaining dry ingredients to yoghurt and leave 2-3 hours to soak. Fry half the onions in a little Prenzel Chilli Oil until transluscent. Add washed drained rice, stir till coated with oil. Cook on low, low heat till three quarters done. Remove from heat. (Note: Water for cooking basmati is two times the measure of rice. Removing rice off heat after it is three-quarters done should leave some fluid content that will get absorbed in the baking process. Baking allows the flavors to seep in evenly as well as make the rice fluffy.) Slice veggies - carrots, beans, cauliflower in small florets, peppers.
Warm 4 tbsp oil (you can mix Garlic and Chilli Oils). Fry remaining half of the onions until clear. Add veggies, stir until crisp cooked. Add yogurt mix. Salt to taste. Cook it down till thick and spoonable. Pre-heat oven to 200°C. Spread some rice in a large baking pan, then spread some of the yogurt mix. Repeat, alternating rice and yogurt. Mix until everything is used up. Cover tightly with foil wrap by crimping foil over edges of pan. Reduce oven to 180°C and bake for 30 mins.
Serve with a raita (cucumber slices mixed with yoghurt and mint).
Vegetarian Casserole
1/3 cup Prenzel Chilli Infused Rice Bran Oil
1kg tofu chunks
3 medium onions, chopped
1 bay leaf
4 cloves garlic, minced
2 tsp each ground red chillies, cumin, oregano
1 jalapeno chilli, minced
Salt to taste
2 stalks celery, chopped
2 cans tomatoes
1 pepper, chopped
2 cups water
1 small can tomato paste
2 cans kidney beans
Saute onions, garlic, chilli, celery and pepper in Prenzel Chilli Oil until tender.
Add tofu and sauté until browned. Mix the spices together in a bowl and sprinkle into the pot. Mix thoroughly. Add water, tomatoes and tomato paste. Stir. Bring to a boil. Reduce heat and simmer for 2 hours, stirring occasionally. Add the kidney beans. Taste and correct seasoning. The addition of 1 tsp to 1 tbsp of cayenne pepper can make this gradually more spicy. As the recipe reads, it is fairly tame.
Note: The ground chillies are NOT chilli powder. Most chilli powder is made up of a combination of chillies, oregano, cumin, salt and garlic. If chilli powder is all you can find, then you will have to readjust the cumin and oregano amounts.
Vegetarian Moussaka
2 eggplants, peeled
1 carrot
1 onion
1 green pepper
Prenzel Garlic Infused Rice Bran Oil
2 cups bread crumbs
3 Tbsp tomato paste
1 tsp cinnamon
½ cup parsley
1 cup Parmesan cheese, grated
Salt and pepper to taste
¼ cup Prenzel Vincon Red Stock Concentrate
1 cup ricotta cheese
¼ cup water
White Sauce:
¼ cup white flour
¼ cup butter
2 cups milk
Chop eggplants into 2 cm thick slices. Grill until brown (about 7 or 8 mins) on each side. Chop carrot, onion, and green pepper into small pieces. Put in a pot and moisten with Prenzel Garlic Oil. Cook over med-high heat until browned slightly. Add cinnamon, parsley, and salt and pepper. Stir occasionally. Turn down heat. In a measuring cup, mix tomato paste with Prenzel Red Vincon and water. Pour in with veggies and bring to a boil, stirring occasionally. Turn down heat a little, and cook until veggies are no longer crisp. Grease a 13" by 9" pan, and preheat oven to 150°C. In the pan, layer bread crumbs, eggplant, then vegetables, and sprinkle with parmesan cheese. Sprinkle on more bread crumbs, and repeat the layering sequence. Make a white sauce by melting ¼ cup butter and mixing it with ½ cup flour, continuously beating the mixture, and then whisking in 2 cups milk in a small pan over high heat. Turn down the heat, still beating the mixture. Beat until thick. Turn off the heat, and mix in 1 cup ricotta cheese. Spread over the layers in the pan, and bake the whole thing for 1 hour. When finished baking, let stand just a little bit so everything settles into place.
Wedges
4 potatoes
1 1/2 to 2 tsp paprika
2 tsp mustard powder
2 Tbsp flour
1/2 tsp ground pepper
Prenzel Chilli Infused Rice Bran Oil
Preheat oven to 200°C. Scrub and cut potatoes into wedges. Place all ingredients except the Prenzel Chilli Oil in a plastic bag with the wedges and shake to coat.
Oil an oven tray and place wedges on top. Spray more oil on top of wedges. Bake for 20 to 30 minutes until golden brown and crispy.