Ingredients
- 2 Russet potatoes - cut in half lengthwise>then in half crossway>then into 3 wedges (12 wedges per potato)
- 2 Sweet potatoes - cut in half lengthwise>then in half crossway>then into 3 wedges (12 wedges per potato)
- 2 TBSP EVOO/avocado oil
- 1/2 tsp season salt
- 1/2 tsp paprika
- 1/4 tsp ground black pepper
- 1/4 cup pecorino romano cheese - grated
- coarse black pepper & Kosher/coarse salt - to taste
Instructions
- Preheat oven at 400F.
- Place the potato wedges on a rimmed, parchment-lined baking sheet. Toss in the olive oil, spread out so that no two potatoes touch or overlap. Sprinkle with the season salt and black pepper. Bake at 400F for 20 minutes, remove from oven and shake around the pan or flip with spatula/tongs.
- Return to oven for another 15-20 minutes, or until browned and crisp but not burned.
- To serve, use favorite dipping sauce or eat as they are. Enjoy!
Nutrition Information
Nutrition Facts
Crispy Roasted Potato Wedges
Amount per Serving
Calories
179
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
4
mg
1
%
Sodium
289
mg
13
%
Potassium
558
mg
16
%
Carbohydrates
28
g
9
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
4
g
8
%
Vitamin A
10788
IU
216
%
Vitamin C
6
mg
7
%
Calcium
77
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.