Crispy Rosemary Potato Wedges

This rustic rosemary sea salt potato wedge recipe transforms simple potatoes into a restaurant-worthy side dish with minimal effort. The combination of fragrant rosemary and flaky sea salt creates wedges with perfectly crispy exteriors and pillowy centers that pair with almost any meal.

These wedges became my signature contribution to family gatherings after I perfected the technique during a rainy weekend cooking marathon. Now my nephews specifically request "Aunt's special potatoes" whenever we get together.

Ingredients

• Russet or Yukon gold potatoes: creates the perfect texture contrast between crispy exterior and fluffy interior
• Olive oil: helps achieve that golden brown exterior while adding richness
• Fresh rosemary: provides aromatic woody notes that perfectly complement potatoes
• Garlic powder: adds savory depth without the risk of burning that fresh garlic has
• Black pepper: brings subtle heat and complexity
• Flaky sea salt: brings texture and enhances all flavors
• Optional Parmesan: adds umami richness and golden crust
• Optional lemon zest: brightens the entire dish with citrus notes

Step-by-Step Instructions

Preheat the Oven:

Turn your oven to 425°F and line a baking sheet with parchment paper for easy cleanup. The high temperature is crucial for developing that crispy exterior while cooking the inside to fluffy perfection.

Season the Potatoes:

Place your wedges in a large bowl and drizzle with olive oil. Add the rosemary, garlic powder, pepper and salt, then toss thoroughly with your hands until every wedge is evenly coated. Take your time here as even coating ensures consistent flavor.

Arrange for Maximum Crispiness:

Spread the wedges in a single layer on your baking sheet, ensuring they are cut side down and not touching each other. This allows air to circulate freely around each wedge, promoting even browning and preventing sogginess.

Roast to Perfection:

Place in the hot oven for 15 minutes, then carefully flip each wedge using a spatula. Return to the oven for another 15 to 20 minutes until deeply golden brown with visibly crispy edges. Look for slight wrinkling of the skin which indicates perfect doneness.

Finish with Flair:

Remove from oven and immediately sprinkle with additional flaky sea salt while still hot. Add any optional garnishes now while the residual heat can slightly melt cheese or release aromatic oils from herbs.

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I discovered the magic of flaky sea salt finishing through happy accident when I ran out of regular salt one evening. The texture difference was so remarkable that I now keep Maldon salt specifically for these wedges. The way the flakes catch on the crispy edges creates perfect little pockets of flavor that elevate the entire experience.

The Secret to Maximum Crispiness

The key to achieving restaurant quality crispiness lies in three critical factors. First, thoroughly dry your potatoes after washing before adding oil and seasonings. Any excess moisture creates steam in the oven which prevents proper browning. Second, ensure your oven is fully preheated before adding potatoes. Third, resist the urge to overcrowd the baking sheet. Each wedge needs space for air circulation which is impossible when they touch each other.

Make Ahead and Storage

These potato wedges are best fresh from the oven, but you can prepare them ahead of time. Cut the wedges up to 24 hours in advance and store them submerged in cold water in the refrigerator to prevent discoloration. When ready to cook, thoroughly dry before proceeding with the recipe. Leftover cooked wedges will keep for 3 days in the refrigerator, though they will lose crispiness. Reheat in a 375°F oven for 10 minutes to restore some crunch rather than microwaving which makes them soggy.

Creative Flavor Variations

The basic recipe serves as a perfect canvas for creative variations. For Mediterranean flair, add 1 teaspoon dried oregano and finish with crumbled feta. For something spicy, incorporate 1/2 teaspoon cayenne and a sprinkle of smoked paprika. Herb lovers might enjoy a mix of fresh thyme, sage and rosemary instead of just rosemary. During summer months, I often add finely chopped fresh herbs from my garden just after roasting while the potatoes are still hot enough to release their fragrant oils.

Perfect Pairings

These versatile wedges complement nearly any main dish. They shine alongside grilled meats, particularly steak or roast chicken. For a complete vegetarian meal, serve with a hearty bean stew or alongside portobello mushroom burgers. The wedges also elevate a simple green salad into a satisfying meal. Consider serving with a dipping sauce like garlic aioli, spicy ketchup, or herb yogurt sauce for a fun presentation that allows guests to customize each bite.

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Common Questions

→ What's the secret to making these potato wedges extra crispy?

For maximum crispiness, soak the cut potato wedges in cold water for 20 minutes before roasting. This removes excess starch. Make sure to dry them thoroughly before tossing with oil and seasonings. Also, arrange them cut-side down on the baking sheet and don't overcrowd the pan, allowing hot air to circulate around each wedge.

→ Can I use dried rosemary instead of fresh?

Yes, dried rosemary works well as a substitute. Use 1 teaspoon of dried rosemary in place of the 1 tablespoon of fresh rosemary called for in the original ingredients. Dried herbs are more concentrated in flavor than fresh ones, which is why you need less.

→ What dipping sauces pair well with these potato wedges?

These rosemary sea salt potato wedges pair beautifully with several dipping options including garlic aioli, herb-infused yogurt dip, sriracha mayo, classic ketchup, or even a simple lemon-herb sour cream. For a Mediterranean twist, try tzatziki sauce.

→ Can I prepare these potato wedges ahead of time?

You can cut the potatoes and soak them in cold water up to 24 hours ahead (refrigerated). When ready to cook, drain, dry thoroughly, and proceed with the recipe. For best texture, roast just before serving as reheated wedges won't be as crispy. If needed, reheat at 375°F for 5-10 minutes.

→ What potato varieties work best for wedges?

Russet potatoes create wedges with fluffy interiors and crispy exteriors due to their high starch content. Yukon golds offer a buttery flavor and slightly waxier texture. Red potatoes work too but tend to be less fluffy inside. Avoid waxy new potatoes as they won't develop the same crispiness.

→ How can I make these potato wedges spicy?

To add heat, incorporate 1/2 teaspoon of red pepper flakes or 1/4-1/2 teaspoon of cayenne pepper to the seasoning mix. Alternatively, try 1 teaspoon of smoked paprika for a smoky heat. You could also toss the finished wedges with hot sauce or serve with spicy aioli for customizable heat levels.