What type of potatoes work best?

Russet or Yukon Gold potatoes are ideal for achieving crispy edges and a fluffy interior.

How can I make the wedges extra crispy?

Soaking the potato wedges in cold water for 20 minutes before roasting removes excess starch and promotes crispiness.

Yes, thyme or oregano are great alternatives that offer different but complementary flavors.

Olive oil is preferred for its flavor and ability to help crisp the wedges evenly.

Arrange wedges in a single layer with the cut side down and flip halfway through roasting for uniform browning.

Golden, crispy potato wedges infused with fragrant rosemary and a hint of garlic, perfect as a side or snack.

Preparation Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes

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

Preheat oven:: Preheat the oven to 220°C (425°F) and line a large baking sheet with parchment paper.
Toss wedges:: In a large bowl, toss the potato wedges with olive oil, rosemary, garlic, salt, and pepper until evenly coated.
Arrange wedges:: Spread the wedges in a single layer on the prepared baking sheet, cut side down for maximum crispiness.
Roast:: Roast for 25–30 minutes, flipping once halfway through, until golden brown and crisp on the edges.
Serve:: Remove from the oven, sprinkle with parsley and flaky sea salt if desired. Serve hot.

Delicious with aioli, ketchup, or your favorite dipping sauce.

Large mixing bowl Chefs knife Cutting board Baking sheet Parchment paper Oven

Contains no common allergens If using pre-made spice blends or flavored oils, check labels for hidden allergens.

Calories: 235 Total Fat: 7 g Carbohydrates: 38 g Protein: 4 g

These golden rosemary roast potato wedges make a perfect side or snack for any meal.

→ What type of potatoes work best?: Russet or Yukon Gold potatoes are ideal for achieving crispy edges and a fluffy interior.
→ How can I make the wedges extra crispy?: Soaking the potato wedges in cold water for 20 minutes before roasting removes excess starch and promotes crispiness.
→ Can I substitute rosemary with other herbs?: Yes, thyme or oregano are great alternatives that offer different but complementary flavors.
→ What oil is recommended for roasting?: Olive oil is preferred for its flavor and ability to help crisp the wedges evenly.
→ How do I ensure even cooking?: Arrange wedges in a single layer with the cut side down and flip halfway through roasting for uniform browning.