Vickie’s Herb Potato Wedges
Do something different for dinner with those potatoes. I don’t know about your family, but mine gets tired of baked or mashed potatoes for dinner. Ideally we alternate potatoes with rice, or some other side dish. But some meals just cry out for potatoes.
That’s how we experimented with potato wedges. This recipe came about on a warm summer evening. The boy child wanted wedges, but Dad wanted Fried Potato Slices. So I compromised, and made herb potato wedges. And everyone was happy!
Preparation time: 50 minutes
- 2 or 3 large potatoes
- ¼ cup finely diced onion
- ¼ cup finely diced sweet basil
- ¼ cup finely diced parsley
- ¼ cup melted Butter or Margarine
- 1 tab (about 1 tblspn) butter or margarine
- Pre-heat oven to 350° F
- Slice the potatoes into long wedges and place them in a medium size mixing bowl.
- Coat wedges with butter.
Use your hands to toss the wedges in the melted butter to make sure they’re all well coated. Don’t use a tool to toss the potatoes, you may break them into smaller slices.
- Add the diced onion, basil and parsley, into the bowl and again, toss them gently with your hands until each wedge is well coated.
- Using the tab of butter, coat the cookie sheet thoroughly.
- Place the wedges onto the cookie sheet.
Make sure they are not touching each other.
- Sprinkle the wedges with a desired amount of salt and pepper.
- Cover the cookie sheet with aluminum foil and bake on 375° for 30 to 45 minutes.
The wedges should be soft when poked with a fork. Check the wedges after 30 minutes to make sure the bottoms are not browning too much. If they are, and they’re not soft, turn the wedges over with a spatula and bake for another 10 minutes.
- Serve Hot
- Serve with a sauce/dip
We like serving the wedges with Ranch Dressing. Don’t serve the dressing cold. Use a serving dish, fill it with the necessary amount of dressing and let it stand to room temperature (about 20 – 30 minutes), then serve.