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Roasted Baby Potato Wedges

Roasted Baby Potato Wedges recipe

Potatoes were first cultivated by the Inca Indians in Peru around 8,000 BC.

This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 6.

Cooking Method
Cuisine ,
Courses , , ,
Difficulty Beginner
Time
Prep Time: 10 min Cook Time: 30 min Total Time: 40 mins
Servings 4
Calories 600
Best Season Suitable throughout the year
Ingredients
  • 500 gram Baby potatoes
  • 2 tablespoon Olive oil
  • 1 teaspoon Garlic powder
  • 1 teaspoon Paprika
  • 1 teaspoon Salt
  • 0.5 teaspoon Black pepper
Instructions
  1. Preheat the oven to 425°F (220°C).
  2. Wash and dry the baby potatoes. Cut them into wedges.
  3. In a large bowl, combine the olive oil, garlic powder, paprika, salt, and black pepper.
  4. Add the potato wedges to the bowl and toss until they are evenly coated with the seasoning mixture.
  5. Arrange the potato wedges in a single layer on a baking sheet.
  6. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden and crispy.
  7. Serve hot.
Nutrition Facts

Servings 4

Amount Per Serving
Calories 150kcal
% Daily Value *
Total Fat 5g8%
Total Carbohydrate 25g9%
Sugars 1g
Protein 2g4%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

Read it online: https://for-vegan.com/recipe/roasted-baby-potato-wedges/