Crispy Potato Wedges – a delicious recipe with baking potatoes, butter, fresh rosemary, paprika, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cook potatoes in boiling water until tender (20-30 minutes). Drain and cool. (This can be done 1 day ahead chilling potatoes). Peel potatoes and cut each into 6 wedges.
2
Melt butter in a large skillet. Remove from heat. Stir in rosemary, paprika, salt and pepper.
3
Roll potato wedges in seasoned butter.
4
Place potato wedges on a cookie sheet.
5
Stir in 1 1/2 cups breadcrumbs (panko)in skillet (with butter), making sure crumbs are well coated with the butter.
6
Roll potatoes in buttered crumb mixture and then return potatoes to cookie sheet. (This can be done 1 day ahead--cover with plastic wrap and chill up to one day).
7
Preheat oven to 350-degrees F. Bake potatoes until crisp (45 minutes).
349
kcal
Calories
14
g
Fat
49
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 baking potatoes, 1/4 cup butter, 2 tablespoons fresh rosemary, chopped, 2 teaspoons paprika, and more.
Yes, Crispy Potato Wedges falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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