What type of potatoes work best for these wedges?

Russet or Yukon Gold potatoes are ideal due to their texture, which crisps well on the outside while staying fluffy inside.

Can I use dried rosemary instead of fresh?

Yes, dried rosemary works well; use about half the amount of fresh rosemary to maintain balanced flavor.

Soaking the potato wedges in cold water for 20 minutes before roasting helps remove excess starch, resulting in crispier edges.

Olive oil is preferred for its flavor and roasting properties, but other vegetable oils with high smoke points can be used.

Rosemary can be swapped with thyme or oregano for a different herbal profile, complementing the potatoes nicely.

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

This recipe has become my go-to side dish for family dinners because everyone loves the perfect balance of crispiness and flavor.

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

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.

This recipe always brings smiles at the dinner table and is a family favorite side that we enjoy year-round.

Each serving contains approximately 235 calories with balanced fat and carbohydrates making it a satisfying yet light side.

This recipe contains no common allergens but always check spice blends or oils for hidden allergenic ingredients.

Pair these wedges with aioli ketchup or your favorite dipping sauce for an enhanced snacking experience.

Enjoy these crispy herb-infused wedges freshly roasted for the best flavor and texture every time.

→ What type of potatoes work best for these wedges?: Russet or Yukon Gold potatoes are ideal due to their texture, which crisps well on the outside while staying fluffy inside.
→ Can I use dried rosemary instead of fresh?: Yes, dried rosemary works well; use about half the amount of fresh rosemary to maintain balanced flavor.
→ How do I achieve extra crispy wedges?: Soaking the potato wedges in cold water for 20 minutes before roasting helps remove excess starch, resulting in crispier edges.
→ What oil is recommended for roasting?: Olive oil is preferred for its flavor and roasting properties, but other vegetable oils with high smoke points can be used.
→ Are there flavor variations to try?: Rosemary can be swapped with thyme or oregano for a different herbal profile, complementing the potatoes nicely.