Baked Herbed Potato Wedges

posted by Andrea | 05/4/2016
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potato wedges

As the weather warms up, I often plan at least one grilled meal every week — burgers, brats, chicken, etc. Using the grill is a great way to move some of the mess outside, and our kids really seem to like eating out there now that we have a much larger deck.

One of our favorite side dishes for grilled meats is baked herbed potato wedges. They are extremely simple to prepare, and I can easily mix and match the seasonings to go with whatever meat we’re eating.

These potato wedges go great with burgers, brats, grilled chicken, and even the crispy cheddar chicken bake recipe I shared last week.

They are perfectly crunchy on the outside, but soft on the inside, and they have TONS of flavor without a lot of salt. I have a feeling these potato wedges will show up frequently in my summer meal plans!

Recipe for Baked Herbed Potato Wedges

Make 1 potato per person

{print recipe}

INGREDIENTS:

  • good baking potatoes (I use 1 Russet potato per adult)
  • olive oil to coat potatoes
  • 2 T. seasonings of choice (I often use Herbes de Provence)
  • 1 pinch Paprika
  • salt and pepper to taste

DIRECTIONS:

Preheat oven to 425ºF. Line a large baking sheet with parchment paper or a silicon mat.

Peel and cut potatoes into wedges (you don’t need to peel the potatoes, but we like them better peeled)

In a medium bowl, mix olive oil, herbs, paprika, salt, and pepper.

Toss potato wedges into oil mixture until fully coated with oil and herbs

Arrange in a single layer on baking sheet and bake for 20 minutes in preheated oven.

Flip potato wedges and bake for an additional 15-20 minutes, or until potatoes are cooked through and crispy.

Serve immediately with your favorite dipping sauce!

I have no idea what the calorie count or fat content is for these potato wedges — but I’m certain they are much healthier than their deep-fried competition at local restaurants (and they taste SO much better!)

The first time I ever made these, I fully expected our children to try one wedge and say “no thank-you” but they gobbled them up and kept asking for more. In fact, I think we have only had leftover wedges ONCE — and that was because I made so many other side dishes to go with our meal!

While these baked herbed potato wedges are not freezer-friendly and really can’t be made ahead, they are just so simple and delicious that they still make it into our weekly menu plan on a very regular basis!

What is your favorite way to eat potatoes?

Visit my virtual recipe box for more simple, delicious, family friendly recipes!

potato wedges

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18 comments

  1. The Beginning, Part I – Vegsploration

    06/22/2017

    […] We’ve received fingerling and butterball potatoes – both very tasty. For the most part, I just roast these with olive oil and various herbs/spices. Sometimes I like to use this recipe from Andrea Dekker: Herbed Potato Wedges. […]

  2. Emily

    05/08/2016

    This recipe sounds like a great alternative to french fries. I usually make The Pioneer Woman’s recipe, but I’m always leery of using hot oil with my ever present 2 year old! 🙂

    [Reply]

    Andrea Reply:

    oh yes, this is easy because you just pop them in the oven and let them bake!

    [Reply]

  3. Metodi

    05/07/2016

    Just tried making these and discovered that olive oil has a pretty low smoke point. I’d recommend adding the exact brand and type of oil you use to your recipe because mine stopped smoking at 350 degrees.

    [Reply]

  4. Kristen

    05/05/2016

    If you have a bunch of potatoes to use up, you can actually make a big batch of the wedges ahead of time (I cook at 450 for about 30 minutes), then flash freeze and store in a Ziploc bag until ready to eat! I reheat at 450 for 30 – 35 minutes. Kind of unnecessary to do ahead of time since they’re pretty easy, but if you want to just dirty the bowl once and make a ton of wedges they turn out well from frozen, in my experience!

    [Reply]

    Andrea Reply:

    good to know — thanks!

    [Reply]

  5. Cathy

    05/04/2016

    These are great!! also try sweet potatoes, and yams!! yummy also and the grandkids love them like potato chips.

    [Reply]

    Andrea Reply:

    I thought about trying sweet potatoes, but I didn’t know if that would be too adventurous for my kiddos 🙂 maybe next time!

    [Reply]

  6. Carrie

    05/04/2016

    My family’s favorite potato is on the grill. I sometimes will partially cook the potatoes in the microwave. This is helpful when I am using up different types of potatoes. I then slice or cube them. I leave the skins on. In a small bowl I melt butter and add olive oil, salt, pepper, fresh garlic and chopped onion. I coat the potatoes, double wrap them in foil and grill them until tender. I like them to get a little crispy but my husband likes them soft. The other people in our family are teenage boys and will eat it either way.

    [Reply]

    Andrea Reply:

    yum, these sound delicious! About how long does it take for them to get soft?

    [Reply]

    Carrie Reply:

    If pre cooked in the microwave and still warm only about 20 minutes…if not pre cooked about 40 minutes.

    [Reply]

    Andrea Reply:

    ok thanks Carrie!

    [Reply]

  7. Crystal

    05/04/2016

    Andrea — We like to cook our potatoes on the grill with everything else. Just use a metal 9×13 pan lined with foil, spray with a little non-stick cooking spray and add your potatoes. Usually about 20-25 minutes is perfect (and one less pan to wash! 🙂

    [Reply]

    Andrea Reply:

    good idea — maybe I’ll need to try this next time!

    [Reply]

  8. Kelly K

    05/04/2016

    Yum! Can’t wait to try these – they seem effortless. Thanks for sharing!

    [Reply]

    Andrea Reply:

    They are! the only part that requires any sort of “effort” is when you flip them halfway through. I always seem to burn my fingers at least once 🙂

    [Reply]

  9. Deb

    05/04/2016

    I make similar potatoes, but instead of wedges, just peel a potato and slice it into wide slices with my crinkle cutter. Then I season with olive oil, Mrs. Dash and garlic salt and cook them on the grill, so no heating up the oven! I like them with catsup, but others like them with butter.

    [Reply]

    Andrea Reply:

    yum!! I’ve thought about getting one of those crinkle cutters, but haven’t done it yet! I’m sure the kids would think it’s cool!

    [Reply]