Rosemary Potato Wedges

Rosemary Potato Wedges

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 with ketchup
I still love dipping my potato wedges into ketchup!

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!

rosemary potato wedges on a baking sheet
Tip: roast the potatoes on parchment paper for an easy clean up!

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 potato wedges in a copper mug
Tuck some rosemary potato wedges into a cute mug or glass for some fancy finger food!

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!

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
rosemary potato wedges on a baking sheet

Rosemary Potato Wedges

  • Author: Emily Toshiko
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


Rosemary potato wedges are so simple yet delicious! Try them dipped in ketchup or your favorite sauce. 


  • 4 russet potatoes, sliced lengthwise into wedges
  • 1 tbsp dried rosemary
  • ¼ tsp salt
  • 1 tbsp olive oil


  1. Preheat the oven to 400 degrees.
  2. Toss the potato wedges with the rosemary, salt and olive oil.
  3. Bake in the oven for 40 minutes, stirring once halfway through.


  • I use the ratio of one potato per person; use more potatoes if you’d like more than 4 servings.

Keywords: rosemary potato wedges

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating