Rosemary Baked Potato Wedges Recipe

Reviews More Reviews

Most Helpful Positive Review

Oct 19, 2008

I also scaled this recipe down for 4 people. My husband, two teens and I all loved it. I've been trying to find a recipe that can rival the frozen wedges readily available in stores, and I have finally found it. The only changes I made were using fresh, chopped garlic because I didn't have garlic powder, and I added some smoked Paprika for added taste and color. I'll definitely make this recipe again.

—catlac

See full review »

Most Helpful Critical Review

Oct 29, 2010

If I eliminate the flour or nearly eliminate it and turn the wedges over half way through the cooking time I think I would like these. Mine didn't have much flavor and they burned on bottom.

—Barbara S

See full review »

40 Ratings

See other versions of this recipe!

Jul 09, 2011

I cut this recipe in half. I found I had the same issue that Pam-3BoysMama had in that the rosemary just would not stick on the potatoes. I think I'd like to try this again without the flour and breadcrumbs and see if I don't have better luck with the spices sticking. I think it might be better.

—Sarah Jo

See full review »

Dec 25, 2012

Made this a couple times...always a HIT!!

—SisterSarah

See full review »

Feb 22, 2010

I love Rosemary. Unfortunately, I really couldn't taste it on these potatoes. Most of the herb stayed behind in the bowl. I tried adding more, but it wouldn't stick due to the breading. They did have a nice flavor and made for a pretty plate, but were a little dry.

—Pam-3BoysMama

See full review »

Apr 14, 2009

Scaled this down to feed 4. It was very good. I turned up the temp toward the end to 500 to brown them a bit more. I skipped the butter step and just used olive oil. I suggest adding more rosemary before baking cause some will stick to the prep bowl and its hard to get off.

—Julie

See full review »

Oct 17, 2008

I scaled this recipe WAY back, but I only added the listed ingredients basically in the recommended proportions. We all liked it, but it could have used more flavor, via extra seasoning. I'll make this again, next time adding more salt, onion powder, and garlic powder.

—AngelaLG

See full review »

Apr 07, 2009

Very good. Be generous with the spices. Cut potatoes into small pieces.

—Don

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Easy Loaded Baked Potato Casserole

Baked Mashed Potatoes

Seasoned Baked Potato Wedges

Oven Baked Potato Wedges

Rich and Creamy Potatoes Au Gratin

Jen's Creamy Garlic Mashed Potatoes

Pat's Baked Potato Salad

Make-Ahead Mashed Potatoes

Lengenberg's Boiled Potatoes

Roasted Rosemary Onion Potatoes

ADVERTISE WITH US

Nutrition

Calories
197 kcal
10%

Carbohydrates
36.7 g
12%

Cholesterol
4 mg
1%

Fat
3.9 g
6%

Fiber
2.9 g
12%

Protein
4.7 g
9%

Sodium
525 mg
21%

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

Nutritional Information

Rosemary Baked Potato Wedges

Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories: 197
Calories from Fat: 35

% Daily Value *
Total Fat 3.9g 6 %
Saturated Fat 1.3g 7 %
Cholesterol 4mg 1 %
Sodium 525mg 21 %
** Potassium 30mg < 1 %
Total Carbohydrates 36.7g 12 %
Dietary Fiber 2.9g 12 %
Protein 4.7g 9 %
** Sugars 0.6g
** Vitamin A 1 %
** Vitamin C < 1 %
** Calcium 2 %
** Iron 6 %
** Thiamin 9 %
** Niacin 8 %
** Vitamin B6 2 %
** Magnesium 2 %
** Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.