Roasted Potato Wedges

Name: Roasted Potato Wedges
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 russet potatoes, scrubbed well; 3 tablespoons olive oil; 1 teaspoon Neely's BBQ seasoning; Kosher salt and freshly ground black pepper; 2 tablespoons finely chopped fresh parsley; 1 tablespoon sliced green onions

5.0

(16)

www.foodnetwork.com

Your recipes

Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 35 minutes

Servings: 2

Cost: $7.78 /serving

Author : Patrick and Gina Neely : Food Network

roasted potato roasted vegetable potato

Ingredients

Remove All · Remove Spices · Remove Staples

2 russet potatoes, scrubbed well3 tablespoons olive oil1 teaspoon Neely's BBQ seasoningKosher salt and freshly ground black pepper2 tablespoons finely chopped fresh parsley1 tablespoon sliced green onions

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Place a rimmed sheet tray into the oven and preheat oven to 450 degrees F.

Step 2

Slice each potato into 6 wedges. Add the potato wedges to a pot of cold salted water. Bring to a boil, reduce heat, and simmer until the potatoes are barely tender, but a knife can be pushed through with just a slight resistance, about 6 minutes. Drain potatoes and add to a large mixing bowl. Drizzle potatoes with olive oil and toss with BBQ seasoning, salt, and pepper.

Step 3

Carefully remove the hot sheet tray from the oven and quickly add the seasoned potatoes to them. You want the pan to stay as hot as possible. This will help to crisp up the potatoes while they roast. Place the sheet pan back into the oven and roast until golden and crisp, 20 to 25 minutes, flipping 1/2 way through the cooking time.

Step 4

Remove from the oven and toss with fresh herbs.