Muffin Pan Roasted Potato Wedges
Medium Dessert

Muffin Pan Roasted Potato Wedges

Total Time
45 min
14m prep · 31m cook
Servings
4 people
Rating
Difficulty
Medium
26 views

These muffin pan roasted potato wedges are crispy on the outside, tender on the inside, and roasted in a muffin pan. There's very little cleanup—no aluminum-lined sheet pan and minimal mess. Feel free to experiment with using different herb blends.

Ingredients

  • 2 pounds red potatoes
  • 1 tablespoon olive oil
  • 0.5 teaspoons garlic powder
  • 0.5 teaspoons dried parsley
  • 0.5 teaspoons oregano
  • 0.5 teaspoons lemon pepper seasoning
  • 0.5 teaspoons sea salt

Instructions

  1. 1

    Preheat the oven to 400 degrees F (200 degrees C).

  2. 2

    Place potato wedges in a large bowl. Add olive oil. Toss to coat. Add garlic powder, parsley flakes, oregano, lemon pepper seasoning, and salt. Toss until evenly combined. Stand 4 potato wedges (1 potato) into each muffin slot.

  3. 3

    Bake in the preheated oven for 35 minutes. Turn broiler on to high, and broil until potatoes are tender inside and skins are crisp outside, 3 to 5 minutes. Serve immediately.

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Nutrition Facts

Per serving

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