Lemon-Garlic Potato Wedges

These quick and easy roasted potato wedges are the perfect side dish for almost any entree. They’re also great as an appetizer with a sprinkle of sea salt flakes (such as Maldon®) or with a tasty dip.

Step: 1

Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a large baking sheet with cooking spray, or line with foil and grease the foil. Set aside.

Step: 2

Whisk olive oil, butter, garlic, salt and pepper together in a large bowl. Cut each unpeeled potato into 8 wedges, add to the bowl, and toss to coat. Spread potato wedges out on the baking sheet.

Step: 3

Bake until potatoes are crispy on the outside and tender on the inside, 25 to 30 minutes.

Step: 4

Remove the potatoes from the oven. Combine lemon zest and parsley in a small bowl, sprinkle over the potatoes, and serve.

Per Serving: 223 calories; protein 3.1g; carbohydrates 25.5g; fat 12.7g; cholesterol 15.3mg; sodium 301.6mg.

The most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re making pasta, go for a simple vegetable . Made steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can apply to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can make a dish do double-duty .