You are here

Roasted Potato Wedges

Tina Rupp

Prep time: 15 minutes
Bake time: 1 hour
Serves: 8

5 large baking potatoes (about 2 lbs)
1/4 cup olive oil, plus more for baking pan
1 tsp onion powder
1 tsp garlic powder
1/4 tsp pepper
1/2 tsp paprika
1 tsp salt or to taste

1. Cut the potatoes into quarters or sixths, depending on size. Lightly oil a 9 by 13-inch baking pan.
2. Arrange potato wedges in a single layer in the prepared pan. In a small mixing bowl, stir together the olive oil with the remaining ingredients.
3. Drizzle oil mixture over the wedges and toss to coat. Cover the pan tightly with foil and refrigerate for up to 3 hours.
4. Preheat oven to 350 degrees. Bake wedges, covered, for 40 minutes. Uncover, stirĀ and bake for 20 minutes more, until soft and golden brown around the edges.

How kids can help: Measure ingredients; drizzle the oil mixture over the potatoes.
Per serving: 153 calories, 8 g fat (1 g saturated), 300 mg sodium, 0 mg cholesterol.

comments