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Nutrition Facts
Serving Size 1 (220g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 teaspoon pepper
Calories 183
Calories from Fat 6		(3%)
Amount Per Serving		%DV
	Total Fat 0.7g	1%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 1mg		0%
Sodium 614mg		25%
Potassium 946mg		27%
Total Carbohydrate 40.4g		13%
	Dietary Fiber 5.3g	21%
	Sugars 2.6g
Protein 5.4g		10%
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The Best Potato Wedges on Here

Recipe #253670 | 1¼ hours | 10 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: wannabe TOP chef
Sep 18, 2007

I couldn't find a recipe with all these ingredients in it, so I made my own and posted it! They were so yummy!! ^_^

SERVES 4 , 24 wedges (change servings and units)

Ingredients

4 potatoes
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon garlic powder
2 teaspoons onion powder
1/2 teaspoon paprika
1/2 teaspoon dried rosemary
1 teaspoon dried thyme
1 tablespoon grated parmesan cheese
olive oil

Directions

1
Cut each potato in half, and each half in 3 and set aside.
2
In a bowl mix all the ingredients together (except for the oil) to make your seasoning mix.
3
Next lay the potatoes on a baking sheet and sprinkle with seasoning mixture on both sides.
4
Place potatoes skin side down on a baking sheet and drizzle with olive oil.
5
Bake at 400°F for 40 minutes and then at 450°F until desired crispiness.
6
Serve as a snack or appetizer or even with eggs for breakfast. Part of any dinner or lunch from fried/baked chicken to even steak!

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Featured Reviews for This Recipe

From: lousychef #2

On Nov 1, 2009

True to it's name! Both kids and husband raved. I only had small potatoes so I split them in half. Didn't have onion powder, but lots of onions, so I sliced one and tossed it with the pots. The kids took seconds on the onions! They usually avoid them. Everything was crispy and very tasty. This is my new roasted pots recipe!!!

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From: B-J-Burrell

On Oct 29, 2009

We loved these potatoes! My husband raved over them and he's not a big potato fan. Thank you for sharing! Delicious! This satisfied my craving

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From: riffraff

On Sep 11, 2008

I cut this back to serve one. Used maybe a half tablespoon of olive oil and that was plenty, will use less next time. Left out the cheese, didn't miss it but will include low fat parmesan next time. Great side dish for my baked chicken. Would work really well for a crowd with a variety of dippers. I'll be making these again as they are so easy and super tasty.

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From: MommaEllen

On Apr 17, 2009

These rival the ones at the local restaurant, but sooo much cheaper! I will leave out the rosemary next time only for personal preference, and add about 3 TBS. of parmesan cheese. I covered the potatoes with olive oil first and then added the seasoning, just to make the seasoning stick better. Made this for Spring PAC 09. Thank you!

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