Oven-Baked Potato Wedges

Throw these oven baked potato wedges in the oven for a delicious side dish to any meal! They are crispy on the outside and soft on the inside with a delicious herby flavor!

Prep: 15 minutesCook: 30 minutesTotal: 45 minutes
Fat 3 Carbs 30 Protein 3
Yield 6-8 servings 1x


  • 3 lbs. russet potatoes
  • 2 tablespoons olive oil
  • 2.5 tablespoons Lawry’s Seasoning Salt
  • 1.5 tablespoons dried thyme
  • 1 tablespoon dried rosemary


  1. First, preheat oven to 400ºF and spray two baking sheets with nonstick cooking spray.
  2. Next, prep potatoes by first cutting then long-ways (hot-dog style) and then cutting them into 1-inch wedges.
  3. Transfer wedges into a large bowl. Then, drizzle with olive oil and toss, making sure that all wedges are covered.
  4. Sprinkle in Lawry’s, thyme, and rosemary, and toss wedges to fully season.
  5. Transfer wedges onto 2 baking sheets, making sure that no potatoes are overlapping and that they are not touching.
  6. Roast at 400ºF for 30 minutes, flipping every 10 minutes until crispy. We recommend swapping racks each time you flip so that both bans cook evenly.

Nutrition Facts

Serving Size: 1/8 Calories: 158 Sugar: 1 Fat: 3 Carbohydrates: 30 Fiber: 3 Protein: 3
Author: Lee FunkeCategory: SidesMethod: OvenCuisine: American
Blueberry Flax Superfood Smoothie in a Cup

5 Secrets to Healthy & Delicious Smoothies

Our best tips & recipes to perfectly sublime smoothies!