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Irish Herbed Potato Wedges

Irish Herbed Potato Wedges

    Categorized: Side Dishes


    • 2-1/2 pounds Idaho reds, golds or fingerling potatoes- peeled and cut into wedges
    • 1/2 cup Idaho butter, melted
    • 3 tbsp fresh dill, minced or 3 teaspoons dill weed
    • 1/4 cup fresh parsley, chopped
    • 3 tbsp chives, minced
    • 1/8 tsp salt
    • 1/8 tsp pepper
    • 1 lemon cut into wedges
    • Find herbs at your local Farmers Market during the season.


    • Preheat oven to 375 degrees F.

    • In a sauce pan, melt butter over medium heat.

    • In a large bowl, toss the potatoes in 1/2 of the melted butter, add salt and pepper.

    • Add dill to the remaining butter mixture and keep warm on stove.

    • On a baking sheet, spread the potatoes in a single layer.

    • Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside and tender inside.

    • Remove from oven and toss with reserved warm butter and dill sauce.

    • Sprinkle with more salt and pepper to taste.

    • Top with fresh parsley and minced chives.

    • Serve with lemon wedges.