Oven-Roasted Potato Wedges

March 14, 2009 Updated: March 31, 2009

No deep-frying for these potato wedges—they are oven-roasted to a golden brown. (Sandra Shields/The Epoch Times)
No deep-frying for these potato wedges—they are oven-roasted to a golden brown. (Sandra Shields/The Epoch Times)
You don’t have to be Irish to love potatoes, but if you’re tired of serving potatoes the same old way try this crispy, flavorful variation that is fast and easy.  Potatoes can lead to big savings on your grocery budget, with the added advantage of more nutrients for your money. Naturally fat free and low in calories, when served with their skins on potatoes are a great source of fiber, plus kids love them cooked this way. Dip them in sauce as a snack or serve with a meal.

Serves 4

1 kg (2 lbs) large baking potatoes, scrubbed, cut lengthwise into wedges
50 ml (4 tbsp) unsalted butter
15 ml (1 tbsp) olive oil
5 ml (1 tsp) paprika
Coarse salt and freshly ground pepper to taste

Preheat oven to 220ºC (425º F).

Rinse potato wedges in cold water, drain well and pat dry on paper towels.

Melt butter in oven on a foil-lined baking sheet with sides; add olive oil and paprika. Add the potato wedges, turning to coat well. Roast wedges for 20 minutes, turn over with a large spatula and bake for another 8-10 minutes until crispy and golden. Sprinkle with salt and pepper. Serve hot.