Herby Roasted Potato Wedges Recipe - Allrecipes.com
Herby Roasted Potato Wedges Recipe

Herby Roasted Potato Wedges

Recipe by  

"This recipe is an easy alternative to mashed potatoes or boiled potatoes. It is easy and good."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. In a large bowl, toss potato wedges with oil. Arrange in a single layer in a roasting pan.
  3. Bake in preheated oven for 50 minutes. Sprinkle with parsley, thyme, oregano, salt and pepper. Bake for 10 minutes, or until golden brown.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Aug 10, 2006

These were very good with some alterations. I coated the potatoes with some olive oil then coated with rosemary, and other italian herbs, salt, and parmesean cheese. A good rule of thumb: Whatever you think is a good amount of spice/salt--double it! It is the coating that makes these so delicious. Also put so additional oil of butter in the bottom of the pan so they can fry slightly while baking.

Most Helpful Critical Review
Jul 24, 2003

Not very good. would not try again. Have made potatoes that are tastier.

Mar 30, 2010

Great recipe, but I always use olive oil vs. veg. oil and add some garlic. Mine were done a bit sooner so be sure to check during cooking. This goes well with red potaotes and is a perfect side dish for grilled steak.

Nov 02, 2006

Don't know why you need to wait until the potatoes are done before adding the herbs. I combined everything from the get go and used evoo instead of the veg. oil. So good and family loved them. Thanks!

Jul 24, 2003

I've made this recipe several times for guests and they always eat it all! Very tasty - and only the one casserole dish to clean. I sliced my potatoes, rather than wedge them, and sometimes use red potatoes which I think are best.

Sep 17, 2007

These were really good! I used EVOO in place of veggie oil. I also poured the evoo into the bowl, but mixed in the parsley, thyme, oregano, black pepper, and GARLIC salt. I tossed all the potatoes in this mixture and then placed them on the baking sheet. I drizzled the remaining oil and seasonings mix over the top. They were sooo very yummy!

Mar 23, 2008

I checked on them after 40mins, and thank goodness as they were done. Besides decreasing the cooking time, I thought the recipe was great!

Jan 16, 2008

Added seasoned salt and used olive oil instead of vegetable oil. Mixed altogether with remaining ingredients and coated wedges. Baked for 25 minutes only and wedges turned out perfect and not dry at all.


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  • Calories
  • 480 kcal
  • 24%
  • Carbohydrates
  • 81.5 g
  • 26%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 10.5 g
  • 42%
  • Protein
  • 9.6 g
  • 19%
  • Sodium
  • 611 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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