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Barbecued Potato Wedges

 Barbecued Potato Wedges
“So easy to prepare, these toasty, roasted potatoes go well with just about any meat entree and are a year-round favorite at our house,” writes Karen McRowe in Avon, Ohio.
6 ServingsPrep: 10 min. Bake: 25 min.


  • 2 pounds small red potatoes, cut into wedges
  • 2 tablespoons butter, melted
  • 1 tablespoon honey
  • 3 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper


  • Place the potatoes in a 15-in. x 10-in. x 1-in. baking pan coated
  • with cooking spray. Drizzle with butter and honey. Sprinkle with the
  • chili powder, salt, garlic powder and pepper; toss to coat.
  • Bake, uncovered, at 450° for 25-30 minutes or until potatoes are
  • tender and golden brown, stirring once. Yield: 6 servings.
Nutritional Facts: 1 cup equals 158 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 258 mg sodium, 28 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchange: 2 starch.