These quick and easy roasted potato wedges are the perfect side dish for almost any entree. They're also great as an appetizer with a sprinkle of sea salt flakes (such as Maldon®) or with a tasty dip.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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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 the oven to 425 degrees F (220 degrees C). Lightly grease a large baking sheet with cooking spray, or line with foil and grease the foil. Set aside.

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  • Whisk olive oil, butter, garlic, salt and pepper together in a large bowl. Cut each unpeeled potato into 8 wedges, add to the bowl, and toss to coat. Spread potato wedges out on the baking sheet.

  • Bake until potatoes are crispy on the outside and tender on the inside, 25 to 30 minutes.

  • Remove the potatoes from the oven. Combine lemon zest and parsley in a small bowl, sprinkle over the potatoes, and serve.

Nutrition Facts

223 calories; protein 3.1g; carbohydrates 25.5g; fat 12.7g; cholesterol 15.3mg; sodium 301.6mg. Full Nutrition
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Reviews

3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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