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
Preheat the oven to 400 degrees F (200 degrees C).
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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
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.
Nutrition Facts
Per serving
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