Rosemary Sea Salt Potato Wedges (Printable Version)
Crispy oven-roasted potato wedges seasoned with fragrant rosemary and flaky sea salt—ready in just 45 minutes.
# The Ingredients You'll Need:
01 - 4 medium russet or Yukon gold potatoes, scrubbed and cut into wedges
02 - 2 tbsp olive oil
03 - 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
04 - 1 tsp garlic powder
05 - ½ tsp black pepper
06 - 1 tsp flaky sea salt (plus more to finish)
→ Optional Garnish
07 - Extra rosemary sprigs
08 - Freshly grated Parmesan (omit for vegan)
09 - Lemon zest for brightness
# Step-by-Step Instructions:
01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - In a large bowl, toss potato wedges with olive oil, rosemary, garlic powder, pepper, and salt until evenly coated.
03 - Spread potato wedges in a single layer on the baking sheet, cut side down.
04 - Roast for 30–35 minutes, flipping once halfway through, until golden brown and crisp at the edges.
05 - Sprinkle with additional sea salt and garnish as desired. Serve hot.
# Additional Tips::
01 -
- Ready in just 45 minutes from start to finish
- Uses simple pantry ingredients for maximum flavor
- Perfect balance of crispy exterior and fluffy interior
- Versatile side dish that complements any protein
- Naturally vegan and gluten free as written
02 -
- Soaking cut potatoes in cold water for 20 minutes before cooking removes excess starch for maximum crispiness
- These wedges are best served immediately but can be reheated in a hot oven
- The simple seasoning blend works for any root vegetable like carrots, parsnips or sweet potatoes
- Perfectly balanced macronutrients make this a healthier alternative to deep fried options
03 -
- Cut your wedges to similar sizes for even cooking avoid pieces that are too thin as they will burn
- Leave the skin on for maximum nutritional value and better texture contrast
- Try preheating your baking sheet for 5 minutes before adding the potatoes for extra crispiness