Roasted potato wedges (Fette di patate arroste) from Lidia's Italy in America: More Than 175 Lovely, Tasty Recipes—and Their Stories—from All Parts of Italian America Today by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

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Notes about this recipe

  • julesamomof2 on January 12, 2026

    Delicious, I like this method of baking the potatoes first and then letting them absorb the dressing. It did leave me wondering how I could make them with less oil, like a lot less.

  • twoyolks on April 11, 2017

    Nice, simple roast potato wedges with a nice herb dressing. I'd probably try to cook the potatoes a bit longer to get them more brown (or possibly a higher temperature). I'd definitely cook them on a non-stick liner so that they didn't stick in the future. It might also be nice to heat the herb-garlic oil to further infuse the flavors.

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