Beefy Roasted Potato Wedges (Edit recipe)

Quick, easy, and just a handful of ingredients—these roasted potato wedges are so simple yet so good. The key is to use the salt to draw out the natural water in the potato before adding the seasoning packet. Enjoy these as a snack with your favorite dipping sauce or serve as a side dish to a beef-focused main.

5 minutes

18 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	385
Fat:	18 g
Carbohydrates:	57 g
Protein:	6 g
Cholesterol:	5 g
Sodium:	1190 mg
Fiber:	6 g
Sugars:	3 g
Calculated per serving.

by Bare Bones

View original recipe

Serves: 2

Ingredients

6-8 Red Skin Potatoes, washed and cut into ½-inch thick wedges
1 Tbsp Mayonnaise
1 Beef Instant Bone Broth, (1 packet)
pinch Salt
Parsley, to serve

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat and Prep

Move an oven rack to the lowest position (this will ensure the potatoes get a nicely browned.) Preheat oven to 425º. Line a rimmed baking sheet with parchment paper.
In a large mixing bowl, add potato wedges and a generous pinch of salt. Let stand 2 minute to draw out the moisture. Add the contents of the broth packet and stir. Add the mayonnaise and stir. The mixture should resemble a thin batter. Stir thoroughly to coat all of the wedges.

Bake and Serve

Spacing each wedge at least 2 inches apart, place them on the baking sheet with one potato side down and bake for 18–20 minutes. Do not flip or toss—we want one side to absorb most of the heat.
When the potatoes are done, remove from the oven and use a slotted spatula to lift them off the pan. Serve in a shallow bowl or platter topped with chopped fresh parsley and flaky sea salt.