Roasted Potato Wedges
- Level: Easy
- Yield: 5 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 167
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 23
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 20
- Sodium
- 311
- Total: 1 hr 5 min
- Active: 15 min
Ingredients
2 large russet potatoes
4 tablespoons (1/2 stick) butter
1 teaspoon chopped fresh parsley
1 clove garlic, finely minced
Kosher salt and freshly ground black pepper
Directions
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper (or use a nonstick baking sheet).
- Cut the potatoes into 8 wedges each and arrange on the prepared baking sheet. Melt the butter over low heat, add the parsley and garlic and give the mixture a quick whisk. Brush the butter mixture over all sides of the potato wedges. Reserve the remaining butter mixture. Season all sides of the potato wedges with salt and pepper.
- Bake until the potatoes are golden brown and easily pricked with a fork, 40 to 50 minutes. About halfway through the cooking time, be sure to flip the potatoes over.
- Drizzle the remaining butter mixture over the cooked potatoes and serve.