- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
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
