Herb-Roasted Potato Wedges

This recipe is so easy to make, and is such a beautiful side dish to almost any sandwich. We love this kind of side for our game night dinners when we tend to go with Turkey Burgers or Root Beer Barbecued Beef Sandwiches.

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Prep Time 10

Cook Time 35

Servings: 4

Course: Side Dish

Cuisine: American

Calories: 117

Ingredients Method Nutrition Notes

Ingredients

1 pound small baking potatoes
3 teaspoons extra virgin olive oil, divided
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon Kosher or sea salt
1/8 teaspoon freshly ground black pepper

Method

Preheat the oven to 425°F (220°C).
Drizzle a baking sheet with 1 teaspoon olive oil. Spread it around the sheet.
Cut each potato in half crosswise. Place the halves cut side down on the cutting board and cut each into 4 wedges. Place the potatoes in a mound on the prepared baking sheet.
In a cup, mix the remaining oil, thyme, rosemary, salt, and pepper. Pour over the potato wedges and toss to mix well. Spread the potatoes evenly on the sheet.
Bake, stirring 2 or 3 times, until tender and lightly browned, about 35 minutes.
Serve hot.

Nutrition

Calories: 117kcalCarbohydrates: 21gProtein: 2gFat: 3gMonounsaturated Fat: 2gSodium: 151mgPotassium: 475mgFiber: 2gSugar: 1gVitamin A: 7IUVitamin C: 7mgCalcium: 18mgIron: 1mg

Notes

Low in saturated fat, no cholesterol, high in dietary fiber, potassium, and vitamin B6, and very high in vitamin C.

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Herb-Roasted Potato Wedges