Seasoned Yukon Gold Wedges
Crispy on the outside and tender on the inside, these Seasoned Yukon Gold Wedges are the ultimate oven-baked potato side dish you’ve been craving. Made with golden, buttery Yukon Gold potatoes, this recipe transforms simple ingredients into a flavorful experience with a blend of garlic powder, paprika, oregano, thyme, and a touch of black pepper for a perfectly spiced kick. Olive oil ensures the potatoes roast to crispy perfection, while an optional sprinkle of Parmesan cheese adds cheesy goodness. Whether you’re garnishing with fresh parsley for a pop of color or serving them alongside your favorite main dish, these wedges are destined to be a family favorite. Ready in just 50 minutes, this versatile and easy recipe is ideal for weeknight dinners, game days, or as a crowd-pleasing appetizer.
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Recipe Information
Ingredients
- 4 medium-sized Yukon Gold potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.5 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 2 tablespoons Parmesan cheese (optional)
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
Thoroughly wash and scrub the Yukon Gold potatoes. Pat them dry with a clean kitchen towel.
Cut each potato into wedge shapes by halving it lengthwise, then slicing each half into 3-4 wedges, depending on the size of the potato.
Place the potato wedges in a large mixing bowl. Drizzle olive oil over the potatoes and toss to coat evenly.
In a small bowl, combine garlic powder, paprika, dried oregano, dried thyme, ground black pepper, and kosher salt. Mix well.
Sprinkle the seasoning mixture evenly over the potato wedges and toss until all the wedges are well-coated.
Arrange the seasoned wedges in a single layer on the prepared baking sheet, ensuring they have enough space to avoid overcrowding.
Bake in the preheated oven for 30-35 minutes, flipping the wedges halfway through to ensure even browning. They should be golden and crispy on the outside and tender on the inside.
If using Parmesan cheese, sprinkle it over the wedges during the last 5 minutes of baking for a cheesy crust.
Remove the potato wedges from the oven and let them cool slightly. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 789 mg | 34% | |
| Total Carbohydrate | 146.0 g | 53% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 5.7 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3470 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
