Herb-Roasted Potato Wedges

Herb-Roasted Potato Wedges

This recipe is so easy to make, and is such a beautiful side dish to almost any sandwich.  We love this kind of side for our game night dinners when we tend to go with Turkey Burgers or Root Beer Barbecued Beef Sandwiches.


1 pound small baking potatoes
3 tsp extra virgin olive oil, divided
½ tsp dried thyme
½ tsp dried rosemary
¼ tsp Kosher or sea salt
⅛ tsp freshly ground black pepper


sharp knife/cutting board
measuring spoons
baking sheet


Preheat the oven to 425° degrees F (220° C).


Drizzle  baking sheet with 1 tsp olive oil.  Spread it around the sheet.

Cut each potato in half crosswise. Place the halves cut side down on the cutting board and cut each into 4 wedges. Place the potatoes in a mound on the prepared baking sheet.

In a cup, mix the oil, thyme, rosemary, salt, and pepper. Pour over the potato wedges and toss to mix well. Spread the potatoes evenly on the sheet.

Bake, stirring 2 or 3 times, until tender and lightly browned, about 35 minutes.

Serve hot.


Makes 4 servings

Low in saturated fat
No cholesterol
High in dietary fiber
High in potassium
High in vitamin B6
Very high in vitamin C

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?


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