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Herbed Baked Potato Wedges

"An easy recipe that is a great side to many main dishes."

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Prep Time: 15m

Cook Time: 20m

   

Servings: 4-6  

 
 
  • 4.6667

Delicious! I used 3 yellow fleshed potatoes and we made short order of these babies. Served with sriracha ketchup. Thanks for sharing Bea! Made for Billboard Recipe Tag..

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 1 1/4 pounds potatoes (3 baking potatoes)
  • 1 tablespoon melted butter
  • 1 tablespoon oil (cooking oil)
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Clean potatoes well and leave peel on.

Step 2

Cut each potato into 1/2 inch wedges and toss into a large bowl.

Step 3

Pour remaining ingredients over potatoes and mix making sure all potatoes are coated.

Step 4

Place potatoes in a single layer on a foil covered baking sheet that has been coated with non-stick spray.

Step 5

Bake in a preheated 450 degree Fahrenheit oven for about 20 minutes or until cooked through, turning after 10 minutes.

Step 6

Serve.

  Nutritional Facts
 
 
  • Serving Size: 1 (149.3 g)
  • Calories 154
  • Total Fat - 6.4 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 7.6 mg
  • Sodium - 193.6 mg
  • Total Carbohydrate - 22.5 g
  • Dietary Fiber - 3.5 g
  • Sugars - 1.6 g
  • Protein - 2.5 g
  • Calcium - 15.9 mg
  • Iron - 0.8 mg
  • Vitamin C - 12.9 mg
  • Thiamin - 0.1 mg
  Reviews
 
 
6 reviews

Delicious! I used 3 yellow fleshed potatoes and we made short order of these babies. Served with sriracha ketchup. Thanks for sharing Bea! Made for Billboard Recipe Tag.

 

Review by Luvcookn

Made exactly as written, and really enjoyed these potato wedges. I did have to bake them for a little more than directed, as they were not done and browned enough with the suggested time. We did enjoy these with some sweet chilli sour cream. Simple and delicious, and a make again for sure.

 

Review by Tisme

I made this recipe on 9/13 for mine and my SO's dinner. And since there was just the two of us,I used one VERY large baked potato and kept the amount of seasonings the same. Instead of using the butter in the recipe, I used butter flavored spray on the baking sheet.After placing the potatoes on the sheet I sprinkled pepper and a bit more garlic powder on them. They didn't get as crisp as much as we liked ,but they were good enough to give them a good " SOLID " 4 *'s. These WILL be made again. Thanks for posting and " Keep Smiling :) "

 

Review by Chef shapeweaver

These are very tasty! Good balance of herbs. Not done at 40 minutes though- cooked through at that point but like a baked potato. They needed ten more minutes to be nicely golden and crisp.

 

Review by Sue Lau

Simply said, Amazingly Delicious! I used a giant mutant red bliss potato and I wound up cooking it for an extra 5 minutes. We stuffed ourselves by eatting the whole thing as poatoes are just not the same the second night. It my new favorite way to make roasted poatoes! Flesh was tender and spices were spot on! Made for Billboard tag.

 

Review by AcadiaTwo

Very nice with the herbs, I just did 2 potatoes, russets, i left off the butter and used all olive oil, they turned out delicious and went very well with our supper, thanks for posting.

 

Review by Derf "RIP" Forever in our Kitchen