Roasted Potato Wedges

  • Share
Roasted Potato Wedges


  • 2 pounds russet potatoes, about 6 medium
  • 3 1/2 to 4 tablespoons olive oil
  • 3/4 to 1 teaspoon kosher salt or Lawrys/Johnys seasoning(if using table salt decrease amount)
  • 1/4 teaspoon pepper
  • 1 to 2 tablespoons chopped parsley leaves, optional


  1. Preheat the oven to 425 degrees.
  2. Scrub the potatoes, cut them in half lengthwise, then cut each half in half again or thirds lengthwise. Place the potatoes on a sheet pan and toss with the olive oil, salt and pepper. Spread the potatoes in a single layer with 1 cut side down.
  3. Bake for 40 to 45 minutes, turning to other cut side after 25 minutes, until the potatoes are cooked through, brown and crispy. Sprinkle with fresh parsley and serve.
Read  How to Make Garlic Shrimp Scampi
  • Share

Leave a Reply

Your email address will not be published.