Rosemary Baked Potato Wedges Recipe
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Rosemary Baked Potato Wedges

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

This Kitchen Approved Recipe has an average star rating of 4.3 Rate/Review | Read Reviews (27)

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

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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 Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Oct. 19, 2008 by catlac   view full review
I also scaled this recipe down for 4 people. My husband, two teens and I all loved it. I've...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Jul. 9, 2011 by Sarah Jo   view full review
I cut this recipe in half. I found I had the same issue that Pam-3BoysMama had in that the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jun. 10, 2010 by SisterSarah Supporting Member (Click to learn more about Supporting Membership)  view full review
This was great!! I did add a little shredded parmesan/asiago cheese (from can) to the bread...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Feb. 22, 2010 by Pam-3BoysMama Supporting Member (Click to learn more about Supporting Membership)  view full review
I love Rosemary. Unfortunately, I really couldn't taste it on these potatoes. Most of the herb...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Apr. 14, 2009 by Julie   view full review
Scaled this down to feed 4. It was very good. I turned up the temp toward the end to 500 to...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Oct. 17, 2008 by AngelaLG   view full review
I scaled this recipe WAY back, but I only added the listed ingredients basically in the...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Apr. 7, 2009 by Don   view full review
Very good. Be generous with the spices. Cut potatoes into small pieces.
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 11, 2010 by Cassondra   view full review
Yummy! loved this recipe, made last night as a side to the filiet mignon balsamic recipe....
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Sep. 3, 2009 by marissa   view full review
Added extra seasoning, as the other reviews suggested and they turned out great. Weren't as...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on May 9, 2011 by Neighbor   view full review
Terrific recipe, E-Z and flavorful. Rave reviews from dinner guests. Like others, I cut it...

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