Oven-Roasted Potato Wedges Recipe

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Rosemary lends a delicious, delicate flavor to these potato wedges. This recipe is perfect for company.—Ellen Benninger, Stoneboro, Pennsylvania
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES:8 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES: 8 servings


  • 4 unpeeled baking potatoes (2 pounds)
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon pepper

Nutritional Facts

Diabetic Exchanges: One serving (prepared without salt) equals 1 starch 1 fat; also, 114 calories, 5 mg sodium, 0 cholesterol, 19 gm carbohydrate, 2 gm protein, 4 gm fat.


  1. Cut potatoes lengthwise into wedges; place in a greased 13-in. x 9-in. baking pan. Drizzle with oil. Sprinkle with onion, garlic, rosemary, salt if desired and pepper; stir to coat. Bake, uncovered, at 400° for 45-50 minutes or until tender, turning once. Yield: 8 servings.
Originally published as Oven-Roasted Potato Wedges in Taste of Home August/September 1997, p41

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Reviewed Aug. 1, 2013

"Actually, I had prepared this recipe when it

appeared in Taste of Home. I did adapt the
recipe to suit my tastes and I thought that this was a delicious recipe! I used: 1/4 cup
of olive or vegetable oil, 1 tsp. Italian seasoning, 3 lbs. unpeeled Red Bliss potatoes, cut in half. I baked 50 minutes or until tender at 400o F. I admit that when I made these potatoes, I polished them off myself-they were THAT good!
Thank you, Ellen Benninger, for sharing your recipe! delowenstein"

Reviewed Sep. 1, 2012

"love. love, love.."

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