Baked Potato Wedges
Super flavorful and delicious, these Baked Potato Wedges make a delicious side dish for steak, chicken or fish!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
- 3 medium (about 8 ounces each) russet potatoes, scrubbed clean
- 2 tbsp olive oil
- 3 medium cloves of garlic, minced (about 3 tsp chopped)
- 2 tsp finely chopped fresh rosemary
- 1-1/2 tsp chopped fresh thyme (or 1/2 tsp dried)
- zest of 1 large lemon (optional)
- 1 tsp fine sea salt (or salt to taste) and black pepper to taste
Preheat oven to 425°F. Line a large baking sheet with parchment paper.
Cut the potatoes in half lengthwise, then cut each into 4 wedges lengthwise. You'll have 8 long wedges from each potato. Place the potatoes on a sheet pan, drizzle with olive oil, sprinkle the salt, pepper, garlic, rosemary, thyme and lemon zest (if using) over the potatoes.
Toss all the ingredients together, making sure that the potatoes are covered with the oil. Spread the potatoes out in a single layer cut-side down.
Bake the potatoes for 25 to 30 minutes, turning to the other cut side after about 15 minutes. Bake until they are lightly browned, tender inside, and crisp outside. Sprinkle with more salt if needed, then serve.
1.The lemon zest is optional, I like that it adds a brightness to the potatoes.
2.To reheat leftovers: Preheat oven to 425°F and line baking sheet with parchment paper. Place the leftover potato wedges onto the pan and place into the oven. Bake for ten minutes, flipping the potatoes halfway through.
3.I don't recommend using dried rosemary, but you can use dried thyme if you want. Dried rosemary just isn't as aromatic or good in my opinion.
Estimated Nutrition Facts based on 6 wedges per person.