Roasted Herb Potato Wedges


5 large potatoes, unpeeled, cut into wedges

2 tablespoons vegetable oil 

1/4 cup fresh parsley, chopped (or 2 tablespoons dried parsley)

1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)

1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)

1 teaspoon black pepper

  1. Preheat oven to 450°F.
  2. Wash and prepare potatoes and herbs (if using fresh).
  3. In a large bowl, toss potatoes with oil.
  4. Combine parsley, thyme, oregano, and pepper in a small bowl.
  5. Add mixed herbs to potatoes and toss.
  6. Arrange potatoes in a single layer in a metal roasting pan or cookie sheet.
  7. Bake in preheated oven for 60 minutes or until golden brown.
  • Sprinkle Parmesan cheese on the cooked potato wedges for a cheesy taste. 
Nutrition Facts: 

Serving size: 1 cup

Calories: 140

Fruits and Vegetables: 1 cup

Fat: 2.5 g

Fiber: 4 g

Sodium: 10 mg


This material was developed by the UMass Extension Nutrition Education Program.

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