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Roast Potato Wedges


Rate this recipe 4/5 (6 Votes)


  • 4 large russet potatoes, cut into wedges (peeling opt)
  • 1 T olive oil
  • 1 t Paprika
  • 1 t Garlic
  • 1 t Seasoning Salt


Servings 4
Level of difficulty Easy
Preparation time 5mins
Cooking time 45mins
Cost Budget Friendly


Step 1

Toss potatoes with oil.

Step 2

Spread on baking sheet. Sprinkle with cheese and seasonings. Cover with foil.

Step 3

Bake at 450 for 20-30 minutes or 350 for 45 minutes or until tender.

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Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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