These muffin pan roasted potato wedges are crispy on the outside, tender on the inside, and roasted in a muffin pan. There's very little cleanup—no aluminum-lined sheet pan and minimal mess. Feel free to experiment with using different herb blends.
INGREDIENT :
2 pounds small red potatoes, quartered into wedges
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper seasoning
1/2 teaspoon sea salt
RECIPE DIRECTION :
Preheat the oven to 400 degrees F (200 degrees C).
Place potato wedges in a large bowl. Add olive oil. Toss to coat. Add garlic powder, parsley flakes, oregano, lemon pepper seasoning, and salt. Toss until evenly combined. Stand 4 potato wedges (1 potato) into each muffin slot.
Bake in the preheated oven for 35 minutes. Turn broiler on to high, and broil until potatoes are tender inside and skins are crisp outside, 3 to 5 minutes. Serve immediately.
