Rosemary Baked Potato Wedges

Potato Side Dish - Side Dish

These oven-baked potato wedges come with a crunch.

Brief

Prep 35 mins

Cook: 45 mins

Total: 1hr20 mins

Servings: 30

Yield: 10 pounds

Rosemary Baked Potato Wedges

Ingredients

¼ cup olive oil

¼ cup butter

melted

10 pounds Yukon Gold potatoes

scrubbed and cut into wedges

1 ½ cups flour

1 ½ cups bread crumbs

¼ cup chopped fresh rosemary

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons salt

Side Dish

Directions

Step 1

Preheat an oven to 450 degrees F (230 degrees C). Prepare 4 baking sheets with cooking spray.

Step 2

Stir together the olive oil and melted butter. Place the potato wedges in a large bowl; pour the butter mixture over the potatoes; toss to coat. Mix together the flour bread crumbs rosemary garlic powder onion powder and salt; add to the potatoes and stir. Spread the potato wedges in single layers on the baking sheets.

Step 3

Bake in the preheated oven until browned occasionally moving the sheets around to assure even baking about 45 minutes.

Nutritional Information

Rosemary Baked Potato Wedges

Servings Per Recipe:30

Calories: 196.8

% Daily Value *

Protein: 4.7g 9%

Carbohydrates: 36.7g 12%

Dietary Fiber: 2.9g 12%

Sugars: 0.6g

Fat: 3.9g 6%

Saturated Fat: 1.3g 7%

Cholesterol: 4.1mg 1%

Vitamin A Iu: 53.9IU 1%

Niacin Equivalents: 1mg 8%

Vitamin C: 0.2mg

Folate: 18.2mcg 5%

Calcium: 14.3mg 1%

Iron: 0.6mg 3%

Magnesium: 4.8mg 2%

Potassium: 29.6mg 1%

Sodium: 525.2mg 21%

Thiamin: 0.1mg 10%

Calories From Fat: 34.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.