Quick Rosemary Potato Wedges

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.

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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.