OVEN BAKED GOLDEN POTATO WEDGES
Made these last night for dinner and they were scrumptious. Very basic recipe with a ton of flavor.
Provided by Marie
Categories Potato
Time 50m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 425°.
- Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise.
- You'll have 6 long wedges from each potato.
- Place the potatoes on a sheet pan with the olive oil, salt, pepper, and thyme.
- Toss all the ingredients together, making sure the potatoes are covered with oil.
- Spread the potatoes in a single layer with 1 cut-side down.
- Bake the potatoes for 35 to 40 minutes, turning to the other cut side after 20 minutes.
- Bake until they are lightly browned, crisp outside, and tender inside.
- Sprinkle with additional salt, if desired.
Nutrition Facts : Calories 238.6, Fat 13.7, SaturatedFat 1.9, Sodium 5.9, Carbohydrate 27.6, Fiber 2.6, Sugar 1.2, Protein 2.6
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Becky linda
[email protected]I wouldn't make these again.
Josh K
[email protected]Meh.
Aisha Alsaleh
[email protected]These potato wedges were a bit bland. I think I'll add more seasoning next time.
Masud Miya
[email protected]I found that the potato wedges took longer to cook than the recipe said.
Denis markrown
[email protected]These potato wedges were a bit too crispy for my taste, but my husband loved them.
Samir Soni
[email protected]I made these for a party and they were a huge success! Everyone loved them.
Unik Kc
[email protected]These were really good! I used Yukon Gold potatoes and they were nice and fluffy.
Aki Yaya
[email protected]I've made these potato wedges several times now and they're always a hit. They're so easy to make and they're always delicious.
galaxy mobile
[email protected]Followed the recipe exactly and they came out perfect! My family loved them.
Eli Demin
[email protected]These potato wedges were crispy on the outside and fluffy on the inside, just the way I like them! I added a little garlic powder and paprika to the seasoning mix for extra flavor.