Rosemary Baked Potato Wedges

31 Reviews

Prep: 35 min
Cook: 45 min
Ready In: 1 hr 20 min

“These oven-baked potato wedges come with a crunch.” - by growing daily

Ingredients

1/4 cup olive oil
1/4 cup butter, melted
10 pounds Yukon Gold potatoes, scrubbed and cut into wedges
1 1/2 cups flour
1 1/2 cups bread crumbs
1/4 cup chopped fresh rosemary
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons salt

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Metric US

Original recipe yields 10 pounds

Directions

Preheat an oven to 450 degrees F (230 degrees C). Prepare 4 baking sheets with cooking spray.
Stir together the olive oil and melted butter. Place the potato wedges in a large bowl; pour the butter mixture over the potatoes; toss to coat. Mix together the flour, bread crumbs, rosemary, garlic powder, onion powder, and salt; add to the potatoes and stir. Spread the potato wedges in single layers on the baking sheets.
Bake in the preheated oven until browned, occasionally moving the sheets around to assure even baking, about 45 minutes.

Nutrition

Amount Per Serving (30 total)

Calories
197 cal
10%

Fat
3.9 g
6%

Carbs
36.7 g
12%

Based on a 2,000 calorie diet

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Reviews (31)

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catlac

Oct. 19, 2008

"I also scaled this recipe down for 4 people. My husband, two teens and I all loved it. I've been trying to find a recipe that can rival the frozen wedges readily available in stores, and I have fina..." See morelly found it. The only changes I made were using fresh, chopped garlic because I didn't have garlic powder, and I added some smoked Paprika for added taste and color. I'll definitely make this recipe again."

Sarah Jo

Jul. 9, 2011

"I cut this recipe in half. I found I had the same issue that Pam-3BoysMama had in that the rosemary just would not stick on the potatoes. I think I'd like to try this again without the flour and bread..." See morecrumbs and see if I don't have better luck with the spices sticking. I think it might be better."