Rosemary potato wedges are so simple and delicious. My mom used to make these when I was younger. I welcomed eating with my fingers (as most kids do) and loved dipping these potato wedges into ketchup, French Fry style. I wasn’t always sure about the rosemary, but as I’ve gotten older, I’ve grown to love the spice. Rosemary is a comforting smell as it reminds me of the holidays and hearty dinners with my family. If rosemary isn’t your thing, feel free to substitute your favorite seasoning or seasoning blend.
Rosemary potato wedges are roasted in the oven in to achieve their slightly crisp outer layer of skin with the perfect inside. I recommend leaving the skin ON the potatoes because it adds texture and gives the potato wedges a rustic-feel. Also, who wants to spend the time peeling the skins off? I know I don’t! However, I do always wash my produce before cooking and encourage you to do the same!
To Make Rosemary Potato Wedges:
To make these yummy rosemary potato wedges, you’ll want to start off by cutting the potatoes in half lengthwise and repeat until there are 8 wedges per potato. Try to use 4 potatoes that are about the same size, so the wedges will also be the same size and cook evenly. Next, in a large mixing bowl, toss the potatoes in rosemary, salt and olive oil. Finally, bake them in the oven for 40 minutes and enjoy!
Rosemary potatoes wedges are sure to be a hit at your next dinner. Pair them with sausage peppers and onions, or vegan macaroni and cheese for the ultimate comfort meal! If you make this delicious side, please remember to rate the recipe and comment below! If you like what you see here, follow more of Toshi’s Table on Pinterest and Instagram. Happy eating!