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Epicurious

Baked Potato Wedges with Seasoned Salt

4.2

(37)

Recipe information

  • Yield

    Makes 8 child-size and 4 adult-size servings

Ingredients

8 large russet potatoes, peeled
1/2 cup (1 stick) butter, melted
1/2 cup olive oil
2 tablespoons seasoned salt

Preparation

  1. Preheat oven to 450°F. Cut each potato lengthwise into 8 wedges; toss in bowl with butter, oil and seasoned salt. Arrange in single layer on 2 baking sheets. Bake until tender and golden, turning potatoes and rotating sheets halfway through baking, about 45 minutes. Serve immediately.

TagsRusset PotatoPotatoRoot VegetableVegetableSideDinnerGluten FreeNut FreeVegetarianEasy5 Ingredients or FewerOven BakeBon Appétit
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