Weight Watchers
Roasted Potato Wedges with Fresh Herbs is one of those side dishes that doesn’t take much effort but always hits.
The potatoes bake up crispy on the outside and soft in the middle. A little Dijon mustard adds tang, and the fresh rosemary, oregano, and parsley keep the flavors balanced.
It works with chicken, beef, or fish, or you can throw it next to veggies and salad for something lighter.
With only a handful of ingredients, it’s easy enough for weeknights but solid enough to make on the weekend too.
Why You’ll Love This Recipe
Healthy and Versatile
This recipe fits into healthy potato recipes and works with a variety of healthy dinner ideas.
Crisp and Tender
The potatoes bake to a golden crisp while staying soft inside.
Short Ingredient List
Made with pantry basics and fresh herbs, it’s simple to prepare.
Tips and Tricks
Even Cooking
Cut potatoes into uniform wedges so they cook at the same rate.
Crisp Finish
Flip the potatoes halfway through baking for even browning.
Ingredient Substitutions
Herbs
Use thyme or basil if you don’t have rosemary, oregano, or parsley.
Mustard
Yellow mustard or stone-ground mustard can replace Dijon.
Serving Suggestions
Serve with grilled chicken, baked fish, or alongside a fresh salad. These potatoes also pair well with a dipping sauce like Greek yogurt with herbs.
How to Store and Reheat
Store leftover wedges in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F on a baking sheet until warm and crisp again, about 10–12 minutes. Avoid the microwave if you want them to stay crispy.
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Roasted Potato Wedges with Fresh Herbs
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Ingredients
- 2 tablespoon dijon mustard
- 1 teaspoon olive oil
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh oregano chopped
- 1 tablespoon fresh parsley chopped
- salt to taste
- fresh ground black pepper to taste
- 1 pound potatoes cut into wedges
Instructions
- Preheat the oven to 425°F. Coat a nonstick baking sheet with cooking spray.
- In a large bowl, combine all ingredients, except the potatoes; add the potatoes and toss to coat. Place the potatoes on the prepared baking sheet and bake, turning occasionally, until potatoes are tender but crisp, about 25 to 30 minutes.
Notes
Nutrition
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