How can I make the potato wedges extra crispy?

Soak the cut wedges in cold water for 20 minutes before roasting, then drain and dry thoroughly to remove excess starch and enhance crispiness.

What herbs can I substitute for rosemary?

Try thyme or oregano as alternatives for a different but equally aromatic flavor profile.

Russet or Yukon Gold potatoes are recommended for their ideal texture when roasting.

Yes, placing the wedges cut side down on the baking sheet helps create a crispier surface.

Yes, using olive oil and fresh herbs keeps the dish both vegan and gluten-free.

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

I love making these roast potato wedges because they bring the whole family together with their irresistible aroma and crunchy texture.

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.

These potato wedges are a staple at our family gatherings, sparking smiles and full plates every time.

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

Serve these wedges hot for the best flavor and crispiness every time.

→ How can I make the potato wedges extra crispy?: Soak the cut wedges in cold water for 20 minutes before roasting, then drain and dry thoroughly to remove excess starch and enhance crispiness.
→ What herbs can I substitute for rosemary?: Try thyme or oregano as alternatives for a different but equally aromatic flavor profile.
→ Should I use a specific potato type?: Russet or Yukon Gold potatoes are recommended for their ideal texture when roasting.
→ Is it better to place wedges cut side down while roasting?: Yes, placing the wedges cut side down on the baking sheet helps create a crispier surface.
→ Can these wedges be made vegan and gluten-free?: Yes, using olive oil and fresh herbs keeps the dish both vegan and gluten-free.