Baked Seasoned Potato Wedges

adapted from Skinny Taste


  • 1 1/2 pounds baby yukon gold potatoes washed
  • 2 teaspoon olive oil
  • 1 tablespoon herbs de provence or use a combo of dried rosemary, thyme, marjoram
  • 1/4 teaspoon oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 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.