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Rosemary Baked Potato Wedges

Rosemary Baked Potato Wedges

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These oven-baked potato wedges come with a crunch.

Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 525 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 450 degrees F (230 degrees C). Prepare 4 baking sheets with cooking spray.
  2. 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.
  3. Bake in the preheated oven until browned, occasionally moving the sheets around to assure even baking, about 45 minutes.
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Reviews

catlac
38
10/19/2008

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 finally 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
34
7/9/2011

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 breadcrumbs and see if I don't have better luck with the spices sticking. I think it might be better.

SisterSarah
29
12/25/2012

Made this a couple times...always a HIT!!