This is a great recipe to get kids started learning how to cook. Take a day, take a week, teach them new things each day. We used this for our 'at-home' camp week. Taught the kids how to cook one new thing each day for an entire week.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • Arrange potato wedges on a baking sheet. Drizzle olive oil over the wedges; season with thyme, pepper, and salt. Turn wedges with a spatula to coat with oil and seasonings.

  • Roast potato wedges for 15 minutes, turn, and continue roasting until soft in the center, about 15 minutes more. Transfer wedges to a platter and sprinkle cheese over them.

Cook's Notes:

You can also make a sweet potato version by using ground cinnamon and omitting thyme, pepper, and cheese.

You can use vegetable oil in place of olive oil.

Nutrition Facts

263.8 calories; 6.4 g protein; 39.9 g carbohydrates; 7.4 mg cholesterol; 96.5 mg sodium. Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/01/2015
This is a simple potato wedge recipe that's a favorite around our house. Rather than spreading the potato wedges on the baking sheet and drizzling the oil and adding the spices, I'll put everything into a Ziploc bag. I'll shake it until the oil and spices are evenly distributed and then pour then onto the baking pan. Read More
(39)

Most helpful critical review

Rating: 3 stars
01/12/2015
Needed 20 minutes more....and lots of salt. Read More
(9)
34 Ratings
  • 5 star values: 24
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/01/2015
This is a simple potato wedge recipe that's a favorite around our house. Rather than spreading the potato wedges on the baking sheet and drizzling the oil and adding the spices, I'll put everything into a Ziploc bag. I'll shake it until the oil and spices are evenly distributed and then pour then onto the baking pan. Read More
(39)
Rating: 5 stars
09/03/2014
The cooking time was just right. I did cut my potatoes into 8 wedges each, so they were a little smaller wedges. I used grape seed oil instead of olive oil. Tip: peel the potatoes and place in cold water. Cut them into wedges and then back into the cold water. Drain & DRY thoroughly, then coat with oil and seasoning. Read More
(32)
Rating: 3 stars
01/12/2015
Needed 20 minutes more....and lots of salt. Read More
(9)
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Rating: 5 stars
04/13/2016
We really liked these oven fries. I had smaller potatoes and cut each into 9 wedges. I really didn't think that the thyme would add anything to the fries and I was so wrong. I followed Baking Nana's advice and put the potatoes into water after peeling and then again after cutting. I did cut the recipe back by half but otherwise followed it as written. Great simple recipe and so easy. I am really looking forward to trying the sweet potato version. Thanks for sharing. Update: I made the sweet potato version today. The cinnamon didn't appeal to me so I used 1/2 tsp each salt pepper smoked paprika and garlic powder. Great flavour but I found that they didn't crisp up as much as the white version. Definitely a keeper. Read More
(4)
Rating: 5 stars
09/04/2016
I placed the wedges in my microwave dry for 7 Min let them cool then followed instructions to the (T). They were Great. Read More
(2)
Rating: 5 stars
09/10/2016
Followed the recipe exactly. The best oven-baked fries I have ever had. Easy to do and will be making them again. Read More
(1)
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Rating: 5 stars
05/18/2017
These come really out very tasty. I keep them in the oven even longer because I like them very crispy. Read More
(1)
Rating: 5 stars
01/18/2016
the kids love these! Read More
(1)
Rating: 4 stars
12/26/2017
I sprinkled half the tray with white white pepper and the other half with black pepper and accompanied it with oven baked chicken Read More
(1)