Roasted Potato Wedges make for an easy weeknight side dish. I can prepare these while helping the kids get home from school, and pop them in the oven about an hour before dinner is ready. If I wash the potatoes early in the day and leave them in the drying rack, I only need to cut up the potatoes in the afternoon and flavor them.
Roasted Potato Wedges
These roasted potato wedges are an easy alternative to french fries that can be made with the assistance of my helpers. All of my helpers do the scrubbing of the potatoes. The eight year old can handle cutting up the potatoes sometimes, when he’s in the mood. Frequently I do it, but cutting wedges is less tedious than cutting slices.
Vary your flavorings
I like to use paprika and rosemary. Sometimes I’ll toss in garlic powder and onion powder. You could also try Parmesan or Pecorino Romano Cheese.
Don’t forget to add some flavor via the olive oil. Infuse your olive oil with minced garlic or lemon ahead of time. Or, swap out the olive oil for sesame oil and ginger.
- 7 to 8 medium potatoes
- olive oil
- salt, pepper
- paprika, rosemary – herbs of your choice
- Wash and cut the potatoes in bite-size or slightly large pieces. The smaller the potato piece, the faster it roasts in the oven.
- After pouring olive oil over the potato wedges in a bowl, and sprinkling on paprika, salt, and pepper, and sometimes rosemary, one of the helpers mixes everything so that the wedges are completely coated.
- After spraying a Pampered Chef stoneware pan, I spread the potatoes in a single layer on the pan, and then bake them at 450 for 45 minutes or until done.