Save It 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 It 
Save It Common Questions About Recipes
- → What type of potatoes work best for these wedges?
Russet or Yukon Gold potatoes are ideal due to their starchy texture, which crisps up nicely when roasted.
- → How can I make the wedges crispier?
Soaking potato wedges in cold water for 20 minutes before roasting helps remove excess starch, enhancing crispiness.
- → Can the rosemary be substituted?
Yes, thyme or oregano can be used instead of rosemary for a different herbal flavor.
- → What oil is recommended for roasting?
Olive oil is preferred for its flavor and roasting qualities, but other vegetable oils with a high smoke point can also work.
- → How do I ensure even cooking of the wedges?
Arrange wedges in a single layer with the cut side down on a lined baking sheet and flip once halfway through roasting.