Recipe
Side Dish
Baked Potato Wedges
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 medium Hy-Vee russet potatoes, scrubbed | ||
| 1 tbsp. Hy-Vee Select olive oil | ||
| Hy-Vee salt and Hy-Vee pepper, to taste | ||
| Hy-Vee sour cream, optional |
Directions
- Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
- Cut each potato in half lengthwise. Cut each half in half lengthwise. If the potatoes are very large, cut each wedge in half again lengthwise.
- Place potato wedges on baking sheet. Drizzle with olive oil and toss together. Spread potato wedges in an even layer, skin-side-down.
- Bake for 25 to 30 minutes until potato wedges are golden brown and fork-tender. Sprinkle with salt and pepper, to taste.
- Serve with sour cream, if desired.
Nutrition facts
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 0mg
- Sodium: 15mg
- Total Carbohydrates: 37g
- Protein: 4g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 70%
0%
Iron 10%
0%
Calcium 2%