Rosemary Sea Salt Potato Wedges (Printable Version)

# What You 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

# Steps to Follow:

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 Notes:

01 - Soak potatoes in cold water for 20 minutes before roasting for extra crispiness (dry well before seasoning).
02 - Pairs beautifully with aioli, ketchup, or herbed yogurt dip.
03 - Try adding smoked paprika or chili flakes for a spicier variation.

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