The Pioneer Woman Tasty Kitchen
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Roasted Baby Potato Wedges

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

My family loves any excuse to eat these crispy bites of goodness. Try varying the seasonings to mix things up a bit; this recipe is very forgiving. So simple, so easy, but so good!

Ingredients

  • 2 pounds Baby Red Potatoes
  • ¼ cups Olive Oil
  • 1-½ teaspoon Seasoned Salt

Preparation

Preheat oven to 450F.

Wash and quarter each potato into wedges. Place into plastic zip bag. Pour in olive oil and seasoning. Close bag and mix ingredients by turning bag until everything is well combined.

Empty potatoes onto a large rimmed baking sheet. If you have a stoneware baking sheet, this is a great time to use it, but otherwise just use metal. Arrange potato wedges in a single layer with a cut side down. Sprinkle lightly with a bit more seasoned salt.

Roast for 20 minutes. After 20 minutes, flip the potatoes so the other cut side is against the baking sheet. Roast for 20 more minutes. Potatoes should be nicely browned.

Remove from oven and warn those who are hovering that they are too hot to eat. When you hear a yelp the moment your back is turned, just say, “I told you so.”

One Comment

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sdchen on 10.9.2009

Made this last night and it came out great. So easy to do. My picky eater even asked for more!

One Review

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melanieintexas on 6.7.2010

Delish! I added garlic powder and onion powder. So crispy and sooo good! We ate them with chipotle ketchup – yum!

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