roasted potato wedges

Roasted Potato Wedges

Making Roasted Potato Wedges is quick, easy and they hit the spot on a cold winter night. I made them one night while making a Lentil Barley Soup. The roasted potato wedges were a nice compliment to the soup. These are a great alternative to french fries, since the wedges are larger, so less oil is needed to crisp them up. And baking is a great alternative to frying. Once you take them from the oven, set them on a plate with paper towels to absorb the oil. Eat while hot!

Serving Size

Serves 4 to 6



  • 3 large potatoes, cut lengthwise into wedges

  • 1 ½ tablespoons olive oil

  • 1 cloves garlic

  • 1 teaspoon salt

  • ¼ teaspoon freshly ground pepper

  • ¼ teaspoon paprika



  1. Preheat oven to 375°.

  2. Cut potatoes lengthwise into wedges.

  3. Place potatoes into mixing bowl. Fill with cold water to cover potatoes. Swish potatoes briefly with hands, and then drain off all water through a colander. Return potatoes to bowl.

  4. Peel and mince garlic.

  5. Add olive oil, garlic, salt, pepper and paprika to the potatoes. Gently toss.

  6. Place potatoes flesh side down on a rimmed baking sheet. Bake, turning halfway through, until golden brown, 35 to 40 minutes.

  7. Remove from oven and place on a plate lined with a paper towel.

lentil soup with roasted potato wedges

These roasted potato wedges were the perfect compliment to the lentil barley soup.

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