Easy Potato Wedges
Potato wedges are always a great side dish for a variety of meals. They are perfect for potlucks and a sure hit on game day. Even by themselves, they make a great snack. Most days, everything is right at my fingertips to get these on the table, which is definitely a bonus in my book.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- oil
- potatoes cut in quarters (and cut again if potatoe
- salt and pepper (i prefer sea salt and cracked bla
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 14 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.91154 g
- Serving Size 1 1 Recipe (14g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0.616 g
- Calories 124 calories
1. Cover cut potatoes in hot water and soak for 10-15 minutes. 2. Heat oven to 475 degrees. 3. Coat the bottom of a rimmed baking sheet with oil. 4. Sprinkle the bottom of the pan evenly with salt & pepper. 5. Drain potatoes, dry with a paper towel and place them on the baking pan (skin should not be facing out). 6. Cover with foil and bake for five minutes, then remove foil and cook for 15 minutes. 7. Remove from oven, flip each wedge over (skin still facing out) and return to oven for another 15 minutes (or until easily pierced with a fork, 8. Remove from oven. Serve with ketchup, sour cream, cheese sauce, ranch dressing or any other sauce.
