Roasted Potato Wedges Recipe

Sprinkle on the parsley and toss.

Roasted potato wedges recipe. Roast for 35 45 minutes tossing once or twice or until the potatoes are crisp and fork tender. Spread the potatoes out onto a baking sheet and season with salt and pepper. Just before the potatoes are finished add 2 tablespoons of fresh chopped parsley or chives and 1 tablespoon of lemon juice.

Bake uncovered for 40 to 45 minutes or until golden brown and fork tender stirring after 20 minutes. Preheat oven to 450 degrees. Omit the oregano garlic and paprika and toss with 1 1 2 to 2 tablespoons of fresh chopped herbs rosemary marjoram sage thyme.

Step 2 place parmesan cheese olive oil onion powder garlic powder pepper salt and potatoes into a resealable plastic bag. Roast for another 20 minutes. Bake in preheated oven for 50 minutes.

Just right and healthier than the fried version. Toss the potato wedges and olive oil together in a medium bowl. Roast for 15 minutes.

Place in a greased 13 in. Add remaining ingredients and toss to coat. Preheat an oven to 425 degrees f 220 degrees c.

My secret to making sure these roasted potato wedges are crispy every time is revealed in the post. Bring a large pan of lightly salted water to the boil. Garlic balsamic spices etc.