Seasoned Potato Wedges

This is a fast and easy side dish to serve in lieu of French fries; they are great cooked on the barbecue and served as an accompaniment to a veggie burger or sandwich.

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Servings

3 wedges MetricUS Imperial

Calories

Cholesterol

Sat Fat

Carbs

119

0mg

1g

19g

Recipe Chef

Pamela Kurp

Course

Veggie Side Dishes

Cuisine

American

Diet

Vegan

Prep Time

10 minutes

Cook Time

45 minutes

Ingredients

• 4 potatoes (cut into fourths)
• 2 Tbsp olive oil
• 2 tsp basil (dried)
• 2 tsp oregano (dried)
• 2 tsp chili powder
• 1/2 Tbsp sage (dried)
• 1/2 Tbsp thyme (dried)
• 1/2 tsp garlic salt
• 1/2 tsp black pepper

Course Veggie Side Dishes Cuisine American Diet Vegan Prep Time 10 minutes Cook Time 45 minutes Ingredients 4 potatoes (cut into fourths) 2 Tbsp olive oil 2 tsp basil (dried) 2 tsp oregano (dried) 2 tsp chili powder 1/2 Tbsp sage (dried) 1/2 Tbsp thyme (dried) 1/2 tsp garlic salt 1/2 tsp black pepper

Servings 3 wedges MetricUS Imperial Calories Cholesterol Sat Fat Carbs 119 0mg 1g 19g Recipe Chef Pamela Kurp

Instructions

1. In a medium bowl, combine all of the ingredients.

   
2. On a lined baking pan or cookie sheet, spread the potato mixture in a single layer; bake at 400 degrees for 40 to 45 minutes or until the potatoes are tender when pierced with a fork.

   

Recipe Notes

You can also wrap the potatoes in foil and barbecue. Add cheddar cheese, if desired.

Cover and store for up to one week in the refrigerator.

 

 

 

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