Quick Rosemary Roast Potato Wedges (Print view)

Crispy golden potato wedges with rosemary and garlic, a perfect savory side or snack.

# List of Ingredients:

→ Potatoes

01 - 2.5 lbs russet or Yukon Gold potatoes, scrubbed and cut into wedges

→ Herbs & Seasoning

02 - 2 tbsp fresh rosemary, finely chopped (or 1 tbsp dried rosemary)
03 - 3 cloves garlic, minced
04 - 1½ tsp sea salt
05 - ½ tsp freshly ground black pepper

→ Oil

06 - 3 tbsp olive oil

→ Optional Garnish

07 - 2 tbsp fresh parsley, chopped
08 - Flaky sea salt, to taste

# Step-by-Step Directions:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, toss the potato wedges with olive oil, rosemary, garlic, sea salt, and black pepper until evenly coated.
03 - Spread the wedges in a single layer on the prepared baking sheet, placing them cut side down to enhance crispiness.
04 - Roast the wedges for 25 to 30 minutes, flipping once halfway through, until they are golden brown and crisp at the edges.
05 - Remove from the oven, sprinkle with chopped parsley and flaky sea salt if desired, and serve immediately.

# Expert Suggestions:

01 -
  • Quick and easy to prepare
  • Deliciously crispy with aromatic rosemary
02 -
  • Soaking the wedges before roasting helps remove excess starch for extra crispiness
  • You can substitute rosemary with thyme or oregano for variety
03 -
  • Make sure to dry the potato wedges well after soaking to achieve maximum crispiness
  • Flip the wedges only once during roasting to keep their shape intact
Go Back