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You are here: Home / Recipes and Cooking Tips / Herb Roasted Red Potato Wedges

Herb Roasted Red Potato Wedges

January 31, 2015 by Alea Milham 7 Comments

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Herb Roasted Red Potato Wedges Recipe - This recipe for baked potato wedges is seasoned with basil, rosemary, oregano, and thyme. Great as a side dish or an appetizer.

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.

Baked Red Skin Potato Wedges Recipe

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 the olive oil over the potatoes. Toss until wedges are evenly coated.
Herb Roasted Red Skin Potato Wedges Recipe
Sprinkle the seasoned salt, basil, oregano, thyme, parsley, rosemary, and pepper over the potatoes. Toss until wedges are evenly coated.

Herb Roasted Red Potato Wedges Recipe - This recipe for baked potato wedges uses basil, rosemary, oregano, and thyme. Great as a side dish or an appetizer.

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.

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Herb Roasted Red Potato Wedges

Course Side Dish
Prep Time 5 minutes minutes
Cook Time 45 minutes minutes
Total Time 50 minutes minutes
Servings 6
Author Alea

Ingredients

  • 8 large Red Potatoes
  • 3 - 4 tablespoons Olive Oil
  • 1 1/2 teaspoons seasoned salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground pepper

Instructions

  • 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.

More Potato Recipes

Scalloped Potatoes
Twice Baked Potatoes
Garlic Mashed Potatoes
Mashed Red Potatoes
Hasselback Red Potatoes

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Creatively Homespun says

    February 7, 2015 at 7:12 am

    Thanks for sharing at the http://www.justusfourblog.com/ linky party! These look amazing!!

    Reply
  2. Lindsay Eidahl says

    February 7, 2015 at 5:08 am

    Yummo! Thank you for sharing on Show Me Saturday!

    Reply
  3. Jennifer at Making Our Life Matter says

    February 2, 2015 at 8:49 am

    Hi! I am hopping over from the Motivation Monday Linky!

    I have to tell you, I was so excited to find this recipe. I have a bag of red potatoes sitting downstairs, just waiting to be eaten.

    Thanks so much for sharing it! I am pinning it to my sides board on Pinterest, so I don’t lose it!

    Reply
  4. Michelle says

    February 2, 2015 at 7:53 am

    I love this recipe! I am a vegan and am always looking for easy recipes. Thanks so much for sharing! 🙂

    Reply
  5. Mitzi says

    February 2, 2015 at 7:39 am

    We LOVE potato wedges at the Smith House- can’t wait to try this recipe- looks yummy! Thanks for sharing with us at Motivation Monday 🙂

    Reply
  6. Jillian Hudson says

    February 1, 2015 at 8:34 pm

    This is a great recipe! I’d love it if you would share it on my new corn-free link party. http://www.creatingsilverlinings.com/corn-free-everyday-feb-01-2015/

    Reply
  7. Lisa says

    January 31, 2015 at 6:18 pm

    They look delicious and sound pretty easy to make, too…my perfect combination! Thanks for sharing!

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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