Baked Potato Wedges

Name: Baked Potato Wedges
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 pound potatoes; 0.25 cup olive oil; 1 tablespoon ground black pepper; 1 tablespoon dried oregano; 1 teaspoon garlic powder; 1 teaspoon seasoned salt

4.0

(1)

1 Review

1 Photo

Made these potato wedges on a whim, just threw some spices together! Great alternative to French fries! You may need to adjust the cooking time, depending on how thick your wedges are.

Recipe by jenny1991

Updated on January 4, 2022

1

Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 pound potatoes
¼ cup olive oil
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon seasoned salt

Directions

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Cut potatoes into wedges. Rinse and pat dry. Pour olive oil into a large bowl. Add wedges to the oil; mix until coated.
Mix black pepper, oregano, garlic powder, and seasoned salt together in another bowl or a large zip-top bag. Add potato wedges and mix around until evenly coated. Spread wedges on the prepared baking sheet.
Bake in the preheated oven until golden brown and starting to crisp, 20 to 25 minutes.

Nutrition Facts (per serving)

218	Calories
14g	Fat
22g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 218
% Daily Value *
Total Fat 14g	18%
Saturated Fat 2g	10%
Sodium 238mg	10%
Total Carbohydrate 22g	8%
Dietary Fiber 4g	13%
Total Sugars 1g
Protein 3g
Vitamin C 24mg	118%
Calcium 44mg	3%
Iron 2mg	11%
Potassium 530mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.