by Diana Rattray
Roasted potatoes go with just about any main dish. These potatoes come out crispy on the outside and soft on the inside. They’re the perfect side to serve with grilled or pan-fried steaks, chops, chicken, or fish. With a simple combination of oil or butter, salt, pepper, and garlic, you probably have everything you need in your fridge and pantry.
I sometimes add a sliced onion or shallot for extra flavor. Or you could toss the roasted potatoes with some diced cooked bacon or sautéed diced ham for smoky flavor.
PrintRoasted Potato Wedges
Make delicious roasted potato wedges with a crispy exterior and a soft interior—a versatile and flavorful side dish.
- Prep Time: 10 minutes
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Potatoes
- Method: Roast
Ingredients
Scale
- 2 1/2 pounds baking potatoes, cut in 1- to 1 1/2-inch chunks
- 4 tablespoons olive oil or melted butter
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 clove garlic, finely minced
Instructions
- Heat oven to 375 F. Grease a large baking pan or line with nonstick foil.
- In a food storage bag or large bowl, combine the potato chunks, oil or butter, salt, pepper, and garlic. Toss to coat thoroughly and evenly.
- Arrange the potatoes in a single layer in the prepared baking pan. Bake for 50 to 60 minutes, until the potatoes are lightly browned and tender, stirring a few times during baking.
