Appetizer Side Dish

Blooming Herb Roasted Red Potato Wedges

  • Ready Time: 60min
    No Reviews
  • Prep Time: 15min
    Cook Time: 45min
  • Potato Type: Reds
    Cuisine: American
  • Serves: 6
    Prep Method: Baked
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Recipe by: Christy Cusato

Spring blooming roasted potato wedge recipe made with red potatoes and mixed herbs. Perfect for a side dish or an appetizer!


  • 8 large red potatoes
  • 4 tablespoons (¼ cup/ 56.7 ml) Olive Oil
  • 1½ teaspoons (7 grams) seasoned salt
  • 1 teaspoon (6 grams) dried basil
  • 1 teaspoon (6 grams) dried oregano
  • 1 teaspoon (6 grams) dried thyme
  • 1 teaspoon (6 grams) dried parsley
  • ½ teaspoon (3 grams) dried rosemary
  • ¼ teaspoon (1 gram) ground pepper

Prep Time: 15min | Cook Time: 45min

  1. Preheat oven to 400 °F.
  2. Wash and dry potatoes. Remove any eyes.
  3. Slice each potato in half, and then each half in thirds so that you get 6 wedges per potato. Place wedges in a large mixing bowl.
  4. Pour olive oil over the potatoes. Toss until wedges are evenly coated. Sprinkle herbs, salt, and pepper over the potato wedges. Toss until evenly coated.
  5. Place the potato wedges on a baking sheet, laying them flat on one cut side.
  6. Bake the wedges at 400 °F. Flip them over after 25 minutes to the other cut side and then continue baking them for an additional 20 minutes.


Vitamin C24mg


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