Roasted Chunky Potato Wedges
This side-dish of crispy potatoes with a soft buttery inside will be one that you return to many times.
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 tablespoon melted butter
- 2 tablespoons olive oil
- 1 teaspoon celery salt
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 425 degrees F
- Wash and cut the potatoes into chunky wedges
- Fill a large bowl with very hot water and soak the potatoes in this for 10 minutes
- Remove the potatoes and roll up in a tea towel, lined with kitchen paper - they must be very dry to crisp up in the oven
- Put the potatoes in a large bowl
- Mix the butter, oil, and spices together and pour over the potatoes mixing well
- Line a large baking sheet with parchment paper
- Place the potatoes in a single layer on the pan
- Bake for 15 minutes and then turn them over
- Continue to bake for 15 - 20 minutes until crisp and tender
Nutrition Facts per serving
Calories: 263kcalCarbohydrates: 40gProtein: 5gFat: 10gSaturated Fat: 3gCholesterol: 8mgSodium: 620mgPotassium: 966mgFiber: 5gSugar: 2gVitamin A: 334IUVitamin C: 45mgCalcium: 27mgIron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
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