Zucchini no noodle lasagna with oyster mushrooms

Homemade Potato Wedges


by: limitlessallergies

These homemade wedges are very easy to make. A favorite in our family. You can use any spices and herbs you like. I use herb d`Provence or Italian seasoning. However, for this recipe I used single herbs as I ran out of the other two mixes. https://limitlessallergies.blogspot.com/2018/11/potato-wedges.html


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4

6 medium potatoes

salt & pepper, to taste

1/2 teaspoon herbs (Herbs de Provence/Italian seasoning or any individual - Oregano, Basil, Thyme, Rosemary, Parsley)

splash olive oil

Nutrition Facts
Homemade Potato Wedges

Servings Per Recipe: 4

Amount per Serving

Calories: 221

  • Total Fat: 0.3 g
  •     Saturated Fat: 0.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 51.2 mg
  • Total Carbs: 50.2 g
  •     Dietary Fiber: 7.7 g
  •     Sugars: 3.7 g
  • Protein: 5.4 g

how is this calculated?

Download Nutrition Facts Widget Code


Zucchini no noodle lasagna with oyster mushrooms 1.  - Heat oven to 375 o F. Wash and pat dry the potatoes. (see cook's notes)

2.  - Cut the potato in half. Now take one half and cut it into another half. You should end up with 8 long wedges from each potato.

3.  - Spread parchment paper on a baking tray. Place the potatoes on the tray. Pour oil and sprinkle the salt, pepper and herbs. Mix with hand so that all the wedges are covered. Spread in a single layer.

4.  - Place in the oven and bake, for one hour or until golden and the potatoes are done. Enjoy!


related recipes


Your email address will not be published. Required fields are marked *

Rate the recipe!

+ 56 = 62