What type of potatoes work best for roasting wedges?

Russet or Yukon Gold potatoes are ideal due to their starchy texture, which crisps nicely while staying fluffy inside.

How do I achieve extra crispy potato wedges?

Soaking cut wedges in cold water for 20 minutes removes excess starch, improving crispiness when roasted.

Yes, thyme or oregano are excellent alternatives that complement the potatoes with different aromatic notes.

Roasting at 220°C (425°F) allows the wedges to develop a golden, crispy exterior while cooking evenly inside.

Coat the wedges evenly with olive oil, chopped rosemary, minced garlic, salt, and freshly ground black pepper for full flavor.

Fresh parsley and flaky sea salt add brightness and a delicate crunch when sprinkled on hot wedges.

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

I love serving these wedges as a quick side when I want something comforting yet simple to prepare.

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 Potatoes:: 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.

This recipe always brings my family together for a cozy meal and lots of smiles.

Make sure to dry the wedges thoroughly after soaking to get the crispiest result.

Serve with aioli, ketchup, or your favorite dipping sauce for extra flavor.

Store leftovers in an airtight container and reheat in the oven to retain crispiness.

These wedges are a definite crowd-pleaser and perfect for any occasion.

→ What type of potatoes work best for roasting wedges?: Russet or Yukon Gold potatoes are ideal due to their starchy texture, which crisps nicely while staying fluffy inside.
→ How do I achieve extra crispy potato wedges?: Soaking cut wedges in cold water for 20 minutes removes excess starch, improving crispiness when roasted.
→ Can I substitute rosemary with other herbs?: Yes, thyme or oregano are excellent alternatives that complement the potatoes with different aromatic notes.
→ What is the best oven temperature for roasting these wedges?: Roasting at 220°C (425°F) allows the wedges to develop a golden, crispy exterior while cooking evenly inside.
→ How should I season the wedges before roasting?: Coat the wedges evenly with olive oil, chopped rosemary, minced garlic, salt, and freshly ground black pepper for full flavor.
→ What garnishes enhance the final dish?: Fresh parsley and flaky sea salt add brightness and a delicate crunch when sprinkled on hot wedges.