I have never been a huge fan of French fries, but I love roasted potato wedges. Unfortunately my youngest son is still in the “French Fries are a food group” phase of life, so he is always angling for fries. I find myself convincing him to try other potato dishes by calling them a version of French Fries. So instead of baked potatoes, I serve baked French fries and instead of hash-browns, I serve hash French fries. Sometimes this name change works better than others. His standard appears to be ketchup: If the finished product can be eaten with ketchup then it is an acceptable variation of fries. When I made this Herb Roasted Red Potato Wedges Recipe, it was pretty easy for me to sell them as Roasted French Fries. I would love to think they were a hit with him because of the awesome herbs and spices, but it may just have been that they tasted great dipped in ketchup.
These Herb Roasted Red Potato Wedges work well as a side dish or an appetizer. Potato wedges are easy to make, but I find it is even easier to make them with red potatoes. Since even large red potatoes are smaller than russet potatoes they are easier to cut into wedges. A few quick cuts will turn a red potato into 6 wedges. You can cut the potatoes in advance and then place them in a bowl of water in the refrigerator to keep them from graying. Just pat them dry before continuing with the recipe.
Herb Roasted Red Potato Wedges Recipe
This recipe calls for 8 large red potatoes, but can easily be doubled or tripled for large gatherings.
Place the potato wedges on a baking sheet, laying them flat on one cut side. Bake the edges at 400 degrees. Flip them over after 25 minutes to the other cut side and then continue baking them for an additional 20 minutes.
- 8 large Red Potatoes
- 3 - 4 tablespoons Olive Oil
- 1½ teaspoons seasoned salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary
- ¼ teaspoon ground pepper
- Preheat oven to 400 degrees.
- Wash and dry potatoes. Remove any eyes.
- Slice each potato in half, and then each half in thirds so that you get 6 wedges per potato. Place wedges in a large mixing bowl.
- Pour olive oil over the potatoes. Toss until wedges are evenly coated.
- Sprinkle spices, salt, and pepper over the potato wedges. Toss until evenly coated.
- Place the potato wedges on a baking sheet, laying them flat on one cut side. Bake the wedges at 400 degrees. Flip them over after 25 minutes to the other cut side and then continue baking them for an additional 20 minutes.