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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (153g) Recipe makes 2 servings |
||
| Calories 238 | ||
| Calories from Fat 122 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.7g | 21% | |
| Saturated Fat 1.9g | 9% | |
| Monounsaturated Fat 9.8g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 5mg | 0% | |
| Potassium 518mg | 14% | |
| Total Carbohydrate 27.6g | 9% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 1.2g | ||
| Protein 2.6g | 5% | |
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Oven Baked Golden Potato Wedges
By: Marie
Sep 8, 2005
Made these last night for dinner and they were scrumptious. Very basic recipe with a ton of flavor.
SERVES 2
Ingredients
- 2 baking potatoes, unpeeled
- 2 tablespoons olive oil
- salt and black pepper (to taste)
- 1/2 teaspoon dried thyme
Directions
1
Preheat the oven to 425°.2
Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise.3
You'll have 6 long wedges from each potato.4
Place the potatoes on a sheet pan with the olive oil, salt, pepper, and thyme.5
Toss all the ingredients together, making sure the potatoes are covered with oil.6
Spread the potatoes in a single layer with 1 cut-side down.7
Bake the potatoes for 35 to 40 minutes, turning to the other cut side after 20 minutes.8
Bake until they are lightly browned, crisp outside, and tender inside.9
Sprinkle with additional salt, if desired.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Number of Servings > For 1 or 2
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Sodium
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Featured Reviews for This Recipe
From: Chef Dudo
On Apr 21, 2008
Good basic recipe. Used 1/2 teaspoon coarse salt and about 1/8 teaspoon black pepper. I put all the ingredients in a ziplock bag, shook it a few times and emptied all on a sheet pan. The potatoes baked in 35 minutes, they were golden and crisp. very nice indeed. Thanks for posting.
From: MermaidMom
On Jan 19, 2008
These have become my husband's favorite! I also made sweet potato wedges by substituting brown sugar and cinnamon for the salt, pepper, and thyme.
From: stormylee
On Oct 8, 2006
Simple and tasty! The intro is spot on: very basic but with a lot of flavour, a great choice when you don't want spicy potato wedges but still want a little something extra in addition to the ol' salt and pepper. I used 1/2 ts salt and 1/4 ts black pepper - just right for us! Thanks for sharing!
From: PaulaG
On Oct 5, 2005
These are so easy to make and taste good too. The potatoes had a crusty outside and were tender inside. A nice lower fat alternative.
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