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Garlic And Rosemary Baked Potato Wedges
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- #12357
This side dish couldn't be simpler. Just slice the potatoes, season, and bake!
serves/makes:
ready in:
30-60 minutes
30-60 minutes
4 reviews
ingredients
4 large baking potatoes, unpeeled
4 tablespoons olive oil
1 1/2 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 teaspoon minced fresh garlic
1 teaspoon minced fresh rosemary
directions
Preheat the oven to 400 degrees F.
Scrub the potatoes then cut them in long wedges. Place the potatoes in a bowl. Drizzle with the oil, turning to coat the potato wedges in the oil.
Season the potatoes with the salt, pepper, garlic, and rosemary, making sure the potatoes are coated evenly.
Spread the potato wedges in a single layer on a rimmed baking sheet so that at cut side of the potato is facing down.
Place the potato wedges in the oven and bake at 400 degrees F for 30-35 minutes, turning halfway through the cooking time. Bake the wedges until they are crisp and browned on the outside but tender on the inside.
Add additional seasoning if needed and serve the garlic and rosemary baked potato wedges hot.
recipe tips
Cut the potato wedges in equal sizes so they cook evenly.
Coat the potatoes well with the oil and seasonings for best results.
Spread the wedges in a single layer so they crisp up consistently.
Turn the wedges halfway through baking so they cook evenly.
Pair with a dipping sauce like ketchup, aioli, ranch dressing, or sour cream.
Remember, the key to crispy potato wedges is not overcrowding the baking sheet.
common recipe questions
Can I use a different type of potato?
Yes, you can use any type of potato, but baking potatoes like Russets work best for their texture. Yukon Gold or Idaho also work well.
What can I substitute for olive oil?
You can use vegetable oil, canola oil, or melted butter as a substitute.
Is it necessary to use fresh garlic and rosemary?
Fresh garlic and rosemary give the best flavor, but you can use dried rosemary and garlic powder if desired. You'll only need about 1/4 teaspoons of each.
Can I make this dish with the skin off?
Yes, you can peel the potatoes, but the skin adds texture (and nutrients).
How do I know when the potato wedges are done?
The wedges are done when they are crisp and browned on the outside and tender on the inside.
Can I add other seasonings to this recipe?
Yes, you can add seasonings like paprika, cayenne pepper, or Parmesan cheese.
What can I use instead of kosher salt?
You can use sea salt or regular table salt, adjusting the amount to taste. Table salt is saltier than kosher salt, so use less.
How should I store leftover potato wedges?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, air fryer, or oven.
Can I prepare these potato wedges ahead of time?
You can cut and season the potatoes ahead of time, but they are best baked fresh. Any areas of the potato that aren't covered in oil and seasonings may become discolored when sitting too long.
nutrition data
178 calories, 9 grams fat, 22 grams carbohydrates, 3 grams protein per serving.
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reviews & comments
August 8, 2013
I followed cdkitchen's advice and put the potatoes in a ziptop bag and shook it with the oil and seasonings. Far less messy. I cooked the wedges longer too so they got more done.
March 16, 2010
For this recipe I used Grape seed Oil (I find it tastes better and can get hotter before burning) instead of Olive Oil, minced garlic from a jar (moist, not dry) and fresh dried rosemary instead of minced rosemary. I didn't quite understand what Kosher salt was supposed to be, but I used Sea Salt from a grinder. I found that the recipe made many more wedges than it called for. I rolled each one around, and placed on a circular pan with holes in it. I didn't think there was enough salt on the fries, so I sprinkled sea salt over them all before putting them in the oven. The only problem I had was that, with the type of pan I used and the type of oil I used, 400 degrees was a bit too hot. I ended up turning it down to 375 because as the oil got hot, it spilled around and fell through, and so had allot of smoke to deal with. But overall, it was amazing how good it all tasted. Cheaper than store bought and a thousand times better.
August 25, 2007
Very easy recipe and my husband reckons they are the best wedges he has had to date!
November 7, 2005
An easier way to mix the potato wedges with the flavored oil is to put all the ingredients into a zipper-top plastic bag and gently knead the mixture until all is distributed over the potatoes. If you want a crisper potato, increase the oven temp to 450F after turning the potatoes over. We found cooking as directed didn't yield a particularly crisp result (although it was very tasty!). This recipe would be easy to vary the flavors, substituting your favorite herbs and spices for the rosemary and garlic.