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    Home » Sides » Baked Seasoned Potato Wedges

    Published: Apr 18, 2011 | Modified: Apr 4, 2018 | Author: Amanda Livesay

    Baked Seasoned Potato Wedges

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    These potatoes are my new favorite thing. I would eat these every single day for the rest of my life if I could. They’re slightly spicy with a crisp outside and pillow-y soft inside. Perfection in the form of a potato, pretty much.

    I think this was the first time I’ve roasted the yukon golds and I have to say, they definitely make the best potato wedges. There’s something different about their texture that just makes them almost melt in your mouth once roasted. If your store doesn’t have the yukon golds (my store seems to run out of them quickly), the little red potatoes would be almost as good.

    Be prepared to lose control around these wedges. They are addictive!

    Baked Seasoned Potato Wedges

    adapted from Skinny Taste

    • 1 ½ pounds baby yukon gold potatoes (washed)
    • 2 teaspoon olive oil
    • 1 tablespoon herbs de provence (or use a combo of dried rosemary, thyme, marjoram)
    • ¼ teaspoon oregano
    • ½ teaspoon smoked paprika
    • ¼ teaspoon chili powder
    • ¼ teaspoon onion powder
    • ¼ teaspoon garlic powder
    • ¼ teaspoon fresh cracked pepper
    1. Preheat oven to 400F. Line baking sheet with foil for easy clean-up. Lightly coat with cooking spray.
    2. Cut each potato into quarters.
    3. In a large bowl, whisk together oil and all herbs and spices. Add potatoes and toss to coat, making sure each potato is covered. Place in a single layer on a lightly greased baking sheet. Bake uncovered for about 25 minutes or until tender crisp, turning once half way through.

    « Funfetti Blondies
    Baked Vanilla Doughnuts »

    Reader Interactions

    Comments

    1. zuzixx says

      April 22, 2011 at 8:40 am

      Try to add with one clove of garlic, it changes the taste a lot!

      Reply
    2. Deanna says

      April 19, 2011 at 1:44 am

      yummy …. just like I like them … crispy brown … the browner, the better I say!!
      that steak looks might good, too! You do take such great pics!!

      Reply
    3. yummychunklet says

      April 18, 2011 at 10:21 pm

      Yum! Love roasted potatoes! These look great!

      Reply
    4. Maureen says

      April 18, 2011 at 9:54 pm

      These look so good. I’ve roasted yukon gold quite a bit and find that they “crisp up” really well and have a wonderful flavor. I know what I’m having tonight as I’m tasting them in my mind already. :)

      Reply
    5. Christine says

      April 18, 2011 at 7:15 pm

      yum – I love yukon gold potatoes!

      Reply
    6. Christina says

      April 18, 2011 at 6:08 pm

      I’m going to try these this week. I have some yukon golds in the pantry and these look delicious!

      Reply
    7. 1 Funky Woman says

      April 18, 2011 at 9:34 am

      Dang, can’t eat em right now! Just joined weight watchers. I’m sure all my points are wrapped up in one! Hmmm, it might just be worth it!

      The rest of the fam would love em though! I’ll stash the recipe in my box for now, thanks!

      Megan

      Reply
    8. Chef Pandita says

      April 18, 2011 at 8:55 am

      om nom nom! Gotta love potato wedges, I bet they were delicious with all those herbs and spices :)

      Reply

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    Amanda Livesay
    Hi, I'm Amanda! DFW food blogger, mom of boys, and crazy dog lady.
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