Irish Herbed Potato Wedges

An easy baked potato recipe perfect for St. Patty's Day celebrations!


  • 2-1/2 pounds Idaho reds, golds or fingerling potatoes- peeled and cut into wedges
  • 1/2 cup butter, melted (Cloverleaf, Meadowgold, Darigold, High Desert)
  • 3 tbsp fresh dill, minced or 3 teaspoons dill weed (Purple Sage Farms, Liberty Tomato Co Herbs)
  • 1/4 cup fresh parsley, chopped (Purple Sage Farms, Liberty Tomato Co Herbs)
  • 3 tbsp chives, minced (Purple Sage Farms, Liberty Tomato Co Herbs)
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1 lemon cut into wedges


  1. Preheat oven to 375 degrees F.
  2. In a sauce pan, melt butter over medium heat.
  3. In a large bowl, toss the potatoes in 1/2 of the melted butter, add salt and pepper.
  4. Add dill to the remaining butter mixture and keep warm on stove.
  5. On a baking sheet, spread the potatoes in a single layer.
  6. 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.
  7. Remove from oven and toss with reserved warm butter and dill sauce.
  8. Sprinkle with more salt and pepper to taste.
  9. Top with fresh parsley and minced chives.
  10. Serve with lemon wedges.