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Parslied Roasted Potato Wedges

  • 6 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


3 pounds small red potatoes, cut into wedges
1 T vegetable oil
2 tsp salt
1 tsp. black pepper
3 T chopped fresh parsley, divided
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Preheat oven to 425. In a large bowl, toss together potatoes, oil, salt, pepper and 2 T parsley. Arrange in a single layer on 2 rimmed baking sheets. Bake, stirring once for 20 to 25 minutes or until potatoes are golden brown. Sprinkle with remaining 1 T parsley.

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Keywords: stir fry, toasted, chip, grilled, twice baked, oven roasted, honey roasted, slow roasted, skillet roasted, fire roasted