Oven Roasted Red Potato Wedges

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 ½ pounds large red potatoes, scrubbed and cut lengthwise into wedges

1 tablespoon extra-virgin olive oil

¼ teaspoon each dry thyme, paprika, garlic powder

¼ teaspoon salt, plus more to taste

Freshly ground pepper to taste

Parsley, for garnish (optional)

Directions

Preheat oven to 425 convection or 450 still oven. If desired line baking sheet with parchment.

Meanwhile, toss potatoes, oil, seasoning, salt and pepper in a large bowl until the potatoes are evenly coated in the oil and spices. Spread the potatoes out in one layer (not overlapping) on a large, rimmed baking sheet.

Roast the potatoes until browned on the bottom, 13 minutes for convection, 17 to 20 for still oven. Turn over one by one with a thin spatula and continue roasting until browned on the second side and tender all the way through when tested with a fork, 7 to 9 minutes longer.

Season with additional salt if desired and serve hot with parsley if desired.

Nutrition

• Serving Size: 8 wedges
• Calories: 191
• Total Fat: 2 g
• Total Carbohydrate: 37 g
• Dietary Fiber: 4 g
• Total Sugars: 3 g
• Protein: 4 g