I have to admit that these roasted potato wedges taste more like potato skins than a side dish, but how great is that? This recipe doesn’t contain as much cheese as potato skins yet contain so much flavor. They are also naturally gluten free. These potato wedges make great appetizers served plain or with sour cream and as a side dish for breakfast, lunch, or dinner.
For the best roasted potato wedges you’ve ever had, make this recipe. Serve them for appetizers, breakfast, or a side dish for lunch or dinner. Then, wait for praise.
Course
Appetizer, Breakfast, Dinner, Lunch
Cuisine
American
Ingredient Keyword
cheese, russet ptoates
Prep Time10minutes
Cook Time40minutes
Total Time50minutes
Servings5servings
Ingredients
For the Potatoes:
2poundsrusset potatoescut into wedges
1/4cupoilavocado or other oil that has at least a 400°F smoke point
1.2ounces1/2 cup, mounded grated Pecorino Romano Cheese (or Parmesan)
2teaspoonspaprika
2teaspoonsItalian seasoningsee below for homemade mix
2teaspoonsgarlic powder
1/8teaspooncayenne pepperor for spicy
Saltto taste
For the Italian Seasoning Mix:
1tablespoondried marjoram
2teaspoonsdried thyme
2teaspoonsdried basil
1teaspoondried rosemary
1teaspoondried savory
1teaspoondried oregano
Instructions
Preheat the oven to 400°F with a rack in the center.
Add the potato wedges to a bowl. Toss with oil; add cheese and toss again; set aside.
Combine the dry ingredients: paprika, Italian seasoning, garlic powder, and cayenne pepper. Add half to the potatoes, toss, and add most of the remaining seasoning mix and toss again. Use the small amount that remains to season any sides of the potatoes that you have missed seasoning.
Transfer the potatoes to an ungreased baking sheet and bake for 20 minutes.
Turn the potatoes over and bake an additional 20 minutes.
Remove from the oven and serve immediately.
Store leftovers in an air-tight container in the refrigerator up to three days.