Baked Potato Wedges

Oven fries are my kids’ favorite vegetable to have with dinner. Potatoes (with skin) are a great source of potassium, vitamin C, B6, magnesium, fiber and even protein!

Recipe from Emeril Lagasse’s book There’s a Chef in My Soup! The recipe can also be found at


  • 4 large Idaho potatoes (2.5-3 lbs)
  • 3 tablespoons oil
  • 2 tablespoons “Baby Bam” seasoning
Baby Bam Seasoning (Yield about 3/4 cup)
  • 3 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons dried parsley
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon celery salt

Place in a jar and mix well. Store in an airtight container for up to 3 months.


  1. Make sure the oven rack is in the lowest position and preheat the oven to 450-F. Line a sheet pan with parchment paper or Spray with cooking spray.
  2. Scrub the potatoes under running water with a vegetable brush. Pat dry. Place a potato on the cutting board and cut it in half lengthwise. Place one potato half, flat side down, on the cutting board and cut each half into eighths lengthwise, so there are 8 long pieces, each about 1/4 inch at the widest part. Repeat with the other potato half and the remaining potatoes. (Each potato should yield 16 wedge-shaped slices.) 
  3. Place the potatoes in a large mixing bowl and toss with the remaining ingredients
  4. Arrange the potatoes in one layer on the baking sheets. 
  5. Place the sheets in the oven and bake for 10-15 minutes. Flip and return to oven for another 10-15 minutes.



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