Potato Wedges

4 40 203
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 4
Potato Wedges
Health Highlights
These low FODMAP potato wedges are super simple to make!


908 gm Yukon Gold potato (approx. 4 medium)
1 tbsp Extra virgin olive oil (plus extra for greasing pan)
1/4 tsp Salt
1/4 tsp Black pepper


  1. Preheat oven to 400°F (204°C). Optional to line baking pan with tin foil (makes clean up easier). Lightly grease tin foil or baking pan using oil or an oil spray.
  2. Wash potatoes in water and gently scrub off any dirt. Dry off potatoes.
  3. Cut potatoes into wedges (1/8's) by halving three times (i.e., cut potato in half, cut each potato halve in half, and then cut each potato quarter in half to make eighths).
  4. Toss the potato wedges in a large bowl with the oil, salt, and pepper until evenly coated. Spread wedges on the pan in a single layer.
  5. Roast in the oven for 15 minutes. Flip potato wedges over using a spatula and roast for another 10-15 minutes until both sides of wedges are browned.
  6. Keep leftover potato wedges in a container in the fridge for up to 5 days.

Nutrition Facts

Per Portion

Calories 203
Calories from fat 31
Calories from saturated fat 4.3
Total Fat 3.4 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.5 g
Cholesterol 0
Sodium 148 mg
Potassium 952 mg
Total Carbohydrate 40 g
Dietary Fiber 3.2 g
Sugars 1.5 g
Protein 4.6 g

Dietary servings

Per Portion

Vegetables 2.9

Energy sources


Meal Type(s)