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 minutes
Cook 30 minutes
Total 45 minutes
Fat 3
Carbs 30
Protein 3
Yield 8
Ingredients
- 3 lbs. russet potatoes
- 2 tablespoons olive oil
- 2.5 tablespoons Lawry's Seasoning Salt
- 1.5 tablespoons dried thyme
- 1 tablespoon dried rosemary
Instructions
- First, preheat oven to 400ºF and spray two baking sheets with nonstick cooking spray.
- Next, prep potatoes by first cutting then long-ways (hot-dog style) and then cutting them into 1-inch wedges.
- Transfer wedges into a large bowl. Then, drizzle with olive oil and toss, making sure that all wedges are covered.
- Sprinkle in Lawry's, thyme, and rosemary, and toss wedges to fully season.
- Transfer wedges onto 2 baking sheets, making sure that no potatoes are overlapping and that they are not touching.
- 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
Calories: 158kcal | Carbohydrates: 30g | Protein: 3g | Fat: 3g | Fiber: 3g | Sugar: 1g