Photo: Levi Brown; Styling: Thom Driver
Hands-on Time
4 Mins
Total Time
30 Mins
Yield
Serves 4 (serving size: about 3/4 cup)

A bag of refrigerated potato wedges provides a jump-start to dinner in this quick recipe for Roasted Red Potatoes. With the addition of a few seasonings, this side dish is table ready in 30 minutes.

 

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine all ingredients on a large jelly-roll pan; toss well. Roast at 400° for 20 minutes or until done, stirring after 15 minutes.

Ratings & Reviews

Meh.

Dosidough
May 07, 2016
Thought this was a bit boring. There are other CL recipes for roasted potatoes I like better. I used fresh red potatoes instead of refrigerated. Maybe I sliced them too thick because they took quite a bit more cooking time.

Classic side dish

cgbrennan
March 18, 2015
We make this often with whole red potatoes that I cut into wedges and garlic cloves, but this is the first time we added the shallot.  I think 45 minutes is the sweet spot time-wise.  Good dish.

JanBeard's Review

daneanp
March 05, 2014
Used fresh small red potatoes, quartered. They needed to stay in the oven a few more minutes. Fast and good.

noelle71's Review

noelle71
April 20, 2013
N/A

PrimeSuspect's Review

JanBeard
January 13, 2013
N/A

Dosidough's Review

veryslowcook
July 20, 2012
Those refrigerated potato wedges are full of preservatives. I can taste them! Wouldn't make this again. I'd rather take fresh potatoes, microwave them a few minutes, and go from there.

cgbrennan's Review

PrimeSuspect
March 20, 2012
Awesome. Super fast and easy. I also threw in some asparagus per accompanying menu suggestions.