Herbed Baked Potato Wedges

4-6
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


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

Original recipe yields 4-6 servings
OK

Nutritional

  • 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

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.

Tips & Variations


No special items needed.

Related

Luvcookn

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:
(12 Jan 2018)

Tisme

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:
(13 Jun 2017)

Chef shapeweaver

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:
(16 Sep 2015)

Sue Lau

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:
(17 Oct 2014)

AcadiaTwo

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:
(29 Jul 2012)

Derf "RIP" Forever in our Kitchen

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.

(24 Mar 2012)