Print: Muffin Pan Roasted Potato Wedges

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.

Prep

14 min

Cook

31 min

Servings

Difficulty

Medium

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).
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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/muffin-pan-roasted-potato-wedges