What potatoes work best for these wedges?

Russet or Yukon Gold potatoes are ideal due to their starchy texture, which crisps nicely when roasted.

How can I make the wedges extra crispy?

Soaking the potato wedges in cold water for 20 minutes before roasting and drying them thoroughly helps achieve extra crispiness.

Yes, fresh or dried thyme or oregano make great alternatives that infuse different aromatic flavors.

Roast at 220°C (425°F) for 25–30 minutes, flipping once halfway, to get golden, crispy edges.

Aioli, ketchup, or your favorite dipping sauces complement the savory, herbed wedges nicely.

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

This recipe has become a family favorite for weekend dinners and gatherings.

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&ndash30 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 everyone to the table ready to enjoy and share stories.

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 per serving

Enjoy these wedges hot as a perfect side or snack any day of the week.

→ What potatoes work best for these wedges?: Russet or Yukon Gold potatoes are ideal due to their starchy texture, which crisps nicely when roasted.
→ How can I make the wedges extra crispy?: Soaking the potato wedges in cold water for 20 minutes before roasting and drying them thoroughly helps achieve extra crispiness.
→ Can I substitute rosemary with other herbs?: Yes, fresh or dried thyme or oregano make great alternatives that infuse different aromatic flavors.
→ At what temperature should I roast the potato wedges?: Roast at 220°C (425°F) for 25–30 minutes, flipping once halfway, to get golden, crispy edges.
→ What dipping sauces pair well with these wedges?: Aioli, ketchup, or your favorite dipping sauces complement the savory, herbed wedges nicely.