Save Golden, crispy potato wedges infused with fragrant rosemary and a hint of garlic, perfect as a side or snack.
Ingredients
- Potatoes: 1.2 kg (2.5 lbs) russet or Yukon Gold potatoes, scrubbed and cut into wedges
- Herbs & Seasoning: 2 tbsp fresh rosemary, finely chopped (or 1 tbsp dried rosemary) 3 cloves garlic, minced 1½ tsp sea salt ½ tsp freshly ground black pepper
- Oil: 3 tbsp olive oil
- Optional Garnish: 2 tbsp fresh parsley, chopped Flaky sea salt, to taste
Instructions
- Step 1:
- Preheat the oven to 220°C (425°F) and line a large baking sheet with parchment paper.
- Step 2:
- In a large bowl, toss the potato wedges with olive oil, rosemary, garlic, salt, and pepper until evenly coated.
- Step 3:
- Spread the wedges in a single layer on the prepared baking sheet, cut side down for maximum crispiness.
- Step 4:
- Roast for 25–30 minutes, flipping once halfway through, until golden brown and crisp on the edges.
- Step 5:
- Remove from the oven, sprinkle with parsley and flaky sea salt if desired. Serve hot.
Save Notes
Delicious with aioli, ketchup, or your favorite dipping sauce.
Required Tools
Large mixing bowl Chefs knife Cutting board Baking sheet Parchment paper Oven
Allergen Information
Contains no common allergens If using pre-made spice blends or flavored oils, check labels for hidden allergens.
Save Recipe Guide
- → What type of potatoes work best for these wedges?
Russet or Yukon Gold potatoes are ideal due to their starchy texture, which crisps well when roasted.
- → How can I make the wedges extra crispy?
Soaking the potato wedges in cold water for 20 minutes before roasting removes excess starch and helps achieve a crispier texture.
- → Can I substitute rosemary with other herbs?
Yes, thyme or oregano can be used instead of rosemary for a different but equally delicious herb flavor.
- → What oil is recommended for roasting?
Olive oil is preferred for its flavor and roasting properties, but other vegetable oils can also be used.
- → Should the potato wedges be flipped while roasting?
Flipping the wedges halfway through roasting ensures they brown evenly and develop a uniform crispiness.