Roasted Potato Wedges

  • Cooking time23
  • Prep time10
  • Servings4
recipe image Roasted Potato Wedges


  • 1 lb. mini potatoes, scrubbed and halved
  • 1 Tbsp. Becel® Buttery Taste margarine*, melted
  • 1 Tbsp. lemon juice
  • 1 tsp. finely grated lemon peel
  • 2 Tbsp. finely chopped fresh chives

  • Calories110
  • Total Fat3 g
  • Saturated Fat0 g
  • Trans Fat0 g
  • Polyunsaturated Fat1 g
  • Monounsaturated Fat1.5 g
  • Cholesterol0 mg
  • Sodium30 mg
  • Total Carbs20 g
  • Dietary Fiber2 g
  • Sugars1 g
  • Protein2 g
  • Calcium2 %
  • Iron6 %
  • Omega-30 g
  • Omega-60.5 g
  • Vitamin C40 %
  • Vitamin A4 %


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.) 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. Sprinkle with lemon peel and chives.