Lemon-Garlic Potato Wedges

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These quick and easy roasted potato wedges are the perfect side dish for almost any entree. They're also great as an appetizer with a sprinkle of sea salt flakes (such as Maldon®) or with a tasty dip.

Submitted by lutzflcat
Published on August 27, 2020
3
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

  • 2 tablespoons olive oil

  • 2 tablespoons unsalted butter, melted

  • 3 cloves garlic, finely chopped

  • ½ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • 3 large russet baking potatoes

  • 2 tablespoons lemon zest

  • 2 tablespoons chopped fresh parsley

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a large baking sheet with cooking spray, or line with foil and grease the foil. Set aside.

  2. Whisk olive oil, butter, garlic, salt and pepper together in a large bowl. Cut each unpeeled potato into 8 wedges, add to the bowl, and toss to coat. Spread potato wedges out on the baking sheet.

  3. Bake until potatoes are crispy on the outside and tender on the inside, 25 to 30 minutes.

  4. Remove the potatoes from the oven. Combine lemon zest and parsley in a small bowl, sprinkle over the potatoes, and serve.

Nutrition Facts (per serving)

223 Calories
13g Fat
26g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 223
% Daily Value *
Total Fat 13g 16%
Saturated Fat 5g 23%
Cholesterol 15mg 5%
Sodium 302mg 13%
Total Carbohydrate 26g 9%
Dietary Fiber 4g 13%
Total Sugars 1g
Protein 3g 6%
Vitamin C 34mg 38%
Calcium 30mg 2%
Iron 1mg 7%
Potassium 609mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.