Oven Roasted Red Potato Wedges

These Oven Roasted Red Potato Wedges are a delicious and easy-to-make side dish that combines a crispy exterior with a fluffy interior, making them a perfect accompaniment for any meal.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 160

Ingredients Method Notes

Ingredients

For the wedges

2 1/2 pounds large red potatoes These potatoes have a creamy texture that is perfect for roasting.
1 tablespoon extra-virgin olive oil Adds a healthy fat that helps with calorie-conscious cooking.
1/4 teaspoon dry thyme Offers an herbal note that complements the potatoes beautifully.
1/4 teaspoon paprika Provides a subtle smokiness and a pop of color.
1/4 teaspoon garlic powder Adds flavor and aroma, making it irresistible.
1/4 teaspoon salt Essential for enhancing all the flavors.
Freshly ground pepper Adds some heat and complexity to the dish.
Parsley, for garnish (optional) Adds a fresh touch and vibrant color.

Method

Preparation

Preheat your oven to 425°F for convection or 450°F for a still oven. If desired, line a baking sheet with parchment paper for easier cleanup.
In a large bowl, toss the scrubbed and cut red potatoes with olive oil, thyme, paprika, garlic powder, salt, and pepper until they are evenly coated.
Spread the potato wedges in a single layer on the prepared baking sheet.

Cooking

Bake the potatoes in the preheated oven for about 13 minutes for convection or 17-20 minutes for a still oven until they are browned on the bottom.
Carefully turn the wedges over using a thin spatula to ensure even cooking and roast for an additional 7-9 minutes until browned on the other side and tender when tested with a fork.
Taste and season with additional salt if needed, then serve hot, garnished with parsley for a fresh finish.

Notes

Feel free to adjust seasonings based on your personal taste preferences. Store leftover wedges in an airtight container in the refrigerator for up to 3-4 days.