Roasted Potato Wedges

Roasted Potato Wedges

8 reviews, 4.8 star(s). 0% would make again

Ready in 1 hour 30 minutes; part of Passover collection

Try this Roasted Potato Wedges recipe, or contribute your own.


3 md Baking Potatoes; unpeeled, about 1 3/4 Lb.
1 tb Olive Oil; plus one teaspoon
1/2 ts Salt
1/4 ts Pepper
1/2 ts Dried Rosemary

Original recipe makes 6 Servings



Scrub potatoes; cut each lengthwise into 6 wedges. Place in bowl. Cover with cold water. Let stand 30 min. Drain. Pat wedges dry with paper towels. Toss wedges with olive oil. Place skin side down on a baking sheet coated with cooking spray. Combine salt, dried rosemary & pepper. Sprinkle mixture evenly over wedges. Bake at 400 for about 1 hour OR until wedges are tender & browned.

Verified by stevemur
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The perfect side for so many dishes!

Calories Per Serving: 91 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Prepared them exactly as described and they were good. Depending on the size of your potatoes, you may want to divide them into more than six wedges.
timgraham1 1m ago

quixii 3y ago

I used salt and 1/2 tsp cayenne pepper to season.....spicy and satisfying!
AuntGin 3y ago

Roxy11temps 3y ago

Snero 4y ago

Gorgeous! Definitely a family favourite :-)
Becki822 4y ago

Very delicious!
Buddercup 4y ago

A good basic recipe that is straightforward and simple. The roasted potato wedges were delicious, crisp on the outside and soft on the inside. We served them with a Marinated Flank Steak and Caesar Salad.
sgrishka 6y ago

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