Herbed Baked Potato Wedges Recipe

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Herbed Baked Potato Wedges Recipe
Herbed Baked Potato Wedges Recipe photo by Taste of Home
Publisher Photo

Herbed Baked Potato Wedges Recipe

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Publisher Photo
"My husband and I enjoy these tempting baked potato wedges instead of french fries with hamburgers or any meat," remarks field editor Jennie Freeman of Crescent City, California.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min.

Ingredients

  • 4 medium red potatoes, cut into wedges
  • 1 tablespoon vegetable oil
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper

Directions

Place potatoes in a large bowl. Sprinkle with oil, rosemary, garlic powder and pepper; toss to coat. Place potatoes on a baking sheet that has been coated with cooking spray.
Cover and bake at 425° for 20 minutes. Turn potatoes. Bake, uncovered, 20 minutes longer or until browned. Yield: 4 servings.
Originally published as Potato Wedges in Taste of Home December/January 1999, p16

Nutritional Facts

1 each: 113 calories, 4g fat (0 saturated fat), 0 cholesterol, 7mg sodium, 18g carbohydrate (1g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 4 medium red potatoes, cut into wedges
  • 1 tablespoon vegetable oil
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  1. Place potatoes in a large bowl. Sprinkle with oil, rosemary, garlic powder and pepper; toss to coat. Place potatoes on a baking sheet that has been coated with cooking spray.
  2. Cover and bake at 425° for 20 minutes. Turn potatoes. Bake, uncovered, 20 minutes longer or until browned. Yield: 4 servings.
Originally published as Potato Wedges in Taste of Home December/January 1999, p16

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Reviews forHerbed Baked Potato Wedges

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nmiller6 User ID: 6500950 57636
Reviewed Feb. 17, 2012

"Just ok"

MY REVIEW
donovansquared User ID: 4372541 50132
Reviewed Jul. 16, 2010

"Great potatoes! I used 1 large russett potato and next time I will definitely use 2-3 russetts to feed my family of four. My picky husband loved them! I also used garlic salt instead of garlic powder and they were really tasty!"

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