Quick Rosemary Roast Potato Wedges (Print View)

Golden potato wedges infused with rosemary and garlic, crisped to perfection for a flavorful bite.

# Components:

→ Potatoes

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

→ Herbs & Seasoning

02 - 2 tbsp fresh rosemary, finely chopped
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

# Directions:

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

# Expert Advice:

01 -
  • Easy to prepare
  • Perfectly crispy with a blend of rosemary and garlic
02 -
  • For extra crispiness, soak potato wedges in cold water for 20 minutes before roasting and dry thoroughly
  • Try swapping rosemary for thyme or oregano for a different flavor
03 -
  • Use parchment paper to prevent sticking and ease cleanup
  • Flip wedges halfway to ensure even roasting
Return