Baked Potato Wedges

4.4 of 5 (8)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 142.7
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 606.8 mg
  • Total Carbs: 28.5 g
  • Dietary Fiber: 2.8 g
  • Protein: 3.2 g

View full nutritional breakdown of Baked Potato Wedges calories by ingredient

Number of Servings: 4


    Baked Potato (baked potatoes), 3 potato (2-1/3" x 4-3/4")
    Paprika, 1 tbsp
    Garlic powder, 1 tbsp
    Parsley, dried, 1 tbsp
    Salt, 1 tsp
    Pepper, black, 1 dash
    Dill weed, dried, 1 tbsp
    *Margarine, soft, 1 tsp
    Olive Oil, 1 1tsp


Preheat oven to 400F.

Wash potatoes and cut into wedges, strips or slices and place cut pieces on paper towel to absorb some of the liquid.

In a bowl, melt the margarine then mix in the spices and oil. Toss the potatoes into the mixture and place on a baking sheet.

Bake for 30 minutes or until potatoes are cooked. It will depend on the size of your wedges or slices.

Tip: Boil or microwave the potatoes until they're half cooked then cut and bake. It saves time in the oven.

Number of Servings: 4

Recipe submitted by SparkPeople user CIOUID.

TAGS:  Side Items |

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    This was tasty. I used red potatoes and cut them into wedges. Thanks for the recipe. - 4/20/09

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    Made this tonight for my family and everyone loved it! I added onion powder, garlic powder, and a little but of old bay seasoning. This was an easy and delicious side that I will be making again! - 1/19/15

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    Very Good
    yummy! - 6/2/12

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    good flavor, I left out the dill and added chives. Filling. tonight I wanted as little fat as possible and this worked. If I planned ahead and not had much in the way of fat grams early in the day I could then add a little sour cream - 4/19/10

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    Very Good
    I loved them and my husband thought they were ok. I ate them with ketchup so they would be a little moist. I left out the dill, olive oil, and margarine which may have been why they were dry. I will definately make again :) - 8/17/09