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Roasted Potato Wedges

This side dish is a showstopper! On busy weeknights, we know this recipe will bring everyone together.
  • Cooking time23 min
  • Prep time10 min
  • Portions 4
recipe image Roasted Potato Wedges

Ingredients

  • 1 lb. (450 g) mini potatoes, scrubbed and halved
  • 1 Tbsp. (15 mL) Becel® Buttery Taste margarine*, melted
  • 1 Tbsp. (15 mL) lemon juice
  • 1 tsp. (5 mL) finely grated lemon peel
  • 2 Tbsp. (30 mL) finely chopped fresh chives or parsley, basil or green onions

Nutrition facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Preheat oven to 425°F (220°C). Cover potatoes with cold water in medium saucepan and bring to a boil over high heat. Reduce heat to low and simmer covered until barely fork tender, about 3 minutes; drain. (Potatoes should still be quite hard, or they will be mushy when you roast them.)
  2. Meanwhile, in small bowl whisk Becel® Buttery Taste margarine* with lemon juice. Turn potatoes into baking dish, then toss with lemon juice mixture. Bake, stirring occasionally, until golden and cooked through, about 20 minutes.
  3. Sprinkle with lemon peel and chives.
*Becel® Gold in Quebec.