What type of potatoes works best for these wedges?

Russet or Yukon Gold potatoes are ideal for their starchy texture that crisps up nicely when roasted.

How can I make the wedges extra crispy?

Soak the potato wedges in cold water for 20 minutes before roasting and dry thoroughly to remove excess starch and moisture.

Yes, thyme or oregano work well as alternatives, providing a different herbaceous flavor profile.

Roast at 220°C (425°F) for 25–30 minutes, flipping once halfway through for even browning and crispiness.

They pair wonderfully with aioli, ketchup, or your favorite dipping sauces and make a great side for various dishes.

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

This recipe quickly became a family favorite during weeknight dinners, always disappearing from the plate fast.

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.

My family especially loves these wedges paired with a homemade dipping sauce on weekends.

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

These wedges are the perfect balance of crispy and flavorful, making them an effortless side dish to any meal.

→ What type of potatoes works best for these wedges?: Russet or Yukon Gold potatoes are ideal for their starchy texture that crisps up nicely when roasted.
→ How can I make the wedges extra crispy?: Soak the potato wedges in cold water for 20 minutes before roasting and dry thoroughly to remove excess starch and moisture.
→ Can I substitute rosemary with other herbs?: Yes, thyme or oregano work well as alternatives, providing a different herbaceous flavor profile.
→ What is the recommended oven temperature and roasting time?: Roast at 220°C (425°F) for 25–30 minutes, flipping once halfway through for even browning and crispiness.
→ What are some serving suggestions for these potato wedges?: They pair wonderfully with aioli, ketchup, or your favorite dipping sauces and make a great side for various dishes.