Friday, January 14, 2011

Zesty Oven Roasted Potato Wedges


Oven roasted potato wedges are a staple in our home. I bake up a batch at least once a week--they are the perfect accompaniment to so many dishes or even as a crowd pleasing appetizer. I love experimenting with spices to keep this fresh and delicious.

Zesty Potato Wedges
Yields: 4 large servings

4 medium potatoes, washed
1-2 Tbsp canola oil
1/2 tsp salt
1 tsp pepper
1 tsp chili powder
1 tsp parsley

Preheat oven to 450 degrees. 

Scrub the potato skins thoroughly. Cut each potato in half, lengthwise. To each half, make a cut down the length and an angled slice down the length of each quarter--yielding a wedge shape. 

Toss wedges with the remaining ingredients using tongs. Spread wedges evenly on a large baking sheet--being sure the wedged side of the potato is touching the pan. Place the pan on the lowest rack in the oven and bake for 10 minutes. Turn over each wedge to crisp the other side. Bake for 10 more minutes. 


  1. You have several recipes here that look simple enough for even us husbands to make! Thanks.

  2. I'm so glad you think so, Warren! I hope you will try some and let me know what you think--or if you have any suggestions!

  3. I have to try these now. My wife was looking at them and said they look good. So, probably Monday (the day I do most of my cooking).