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Nutrition Facts
Serving Size 1 wedges 27g Recipe makes 48 wedges) The following items or measurements are not included below: 1 teaspoon celery salt
Calories 25
Calories from Fat 3		(12%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 5mg		0%
Potassium 113mg		3%
Total Carbohydrate 5.0g		1%
	Dietary Fiber 0.6g	2%
	Sugars 0.2g
Protein 0.6g		1%
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Little Miss' 5th Birthday Dinner 2008

Chef floWer

Crunchy Potato Wedges

Recipe #203668 | 50 min | 10 min prep | add private note

⁽³⁸⁾ RATE IT NOW Print Recipe

By: Jewelies
Jan 7, 2007

Crunch Potato Wedges tossed in rosemary. Potatoes are found in the mid-west US region.

48 wedges (change servings and units)

Ingredients

6 potatoes
1 tablespoon oil
25 g dry breadcrumbs (1/4 cup)
2 teaspoons fresh chives, chopped
1 teaspoon celery salt
1/4 teaspoon garlic powder
1/2 teaspoon fresh rosemary, chopped

Directions

1
Preheat oven to 200 degrees Celsius or 400 degrees Fahrenheit.
2
Cut the potatoes into 8 wedges each.
3
Toss wedges in the oil.
4
Combine the breadcrumbs, chives, celery salt, garlic powder, and rosemary in a bowl.
5
Add the wedges and coat well.
6
Place on a greased baking tray.
7
Bake for 40 minutes or until crisp and golden.

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Featured Reviews for This Recipe

From: caitmartin

On Sep 2, 2009

Very easy to make. Great crunch from the breadcrumbs. I only used 2 potatoes, so I decreased the cooking time to 30 minutes. With the breadcrumbs, I threw in the chives, garlic & onion powder, black pepper & parmesan cheese. Right after I pulled them from the oven I sprinkled them with salt.

1 person found this review helpful

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From: Lorie H

On Feb 15, 2009

I used Italian bread crumbs and added parmesan cheese to the crumb mixture.

1 person found this review helpful

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From: JustJanS

On Jan 22, 2007

I think the crumbs are the important bit of the recipe and you could use any other seasoning you love on your wedges along with them.I just sprinkled over any crumbs that didn't stick initially on the oiled potatoes and that worked well as they stuck during cooking. These cooked up crispy and brown-just like the photo-they were really good. I didn't have fresh chives and I don't think they were missed.

7 people found this review helpful

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