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Rosemary Baked Potato Wedges

By: growing daily  
"These oven-baked potato wedges come with a crunch."

Rating: This weblink has been rated 15 times with an average star rating of 4.3 Read Reviews (12)

Rate/Review | 1,273 people have saved this

Prep Time:
35 Min
Cook Time:
45 Min
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 10 pounds
 

Ingredients

  • 1/4 cup olive oil
  • 1/4 cup butter, melted
  • 10 pounds Yukon Gold potatoes, scrubbed and cut into wedges
  • 1 1/2 cups flour
  • 1 1/2 cups bread crumbs
  • 1/4 cup chopped fresh rosemary
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons salt

Directions

  1. Preheat an oven to 450 degrees F (230 degrees C). Prepare 4 baking sheets with cooking spray.
  2. Stir together the olive oil and melted butter. Place the potato wedges in a large bowl; pour the butter mixture over the potatoes; toss to coat. Mix together the flour, bread crumbs, rosemary, garlic powder, onion powder, and salt; add to the potatoes and stir. Spread the potato wedges in single layers on the baking sheets.
  3. Bake in the preheated oven until browned, occasionally moving the sheets around to assure even baking, about 45 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 197 | Total Fat: 3.9g | Cholesterol: 4mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 19, 2008 by catlac 
I also scaled this recipe down for 4 people. My husband, two teens and I all loved it. I've... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 17, 2008 by AngelaLG 
I scaled this recipe WAY back, but I only added the listed ingredients basically in the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2009 by Julie 
Scaled this down to feed 4. It was very good. I turned up the temp toward the end to 500 to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 7, 2009 by Don Supporting Member (Click to learn more about Supporting Membership)
Very good. Be generous with the spices. Cut potatoes into small pieces. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 19, 2008 by MummyJacks 
Yummy wedges! I cut down the recipe to 10 servings, and we had some leftover for the next day.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 4, 2009 by amiingram 
Excellent. Will cut the potatoes smaller next time, but the flavor was great. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 18, 2008 by Laura 
Used 6 potatoes, 2 tbs. olive oil, 1 tbs. bread crumbs, 1 tbs. wheat germ, 1 tbs. Smart... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 8, 2008 by cheryl 
I also scaled the recipe way back(gotta love this feature from AR) and i made half of it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2009 by islandgirl45 
These potatoes are scrumptious! I'm making them for the second time and they may be a weekly... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 3, 2009 by marissa 
Added extra seasoning, as the other reviews suggested and they turned out great. Weren't as... MORE

 
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