These easy potato wedges with rosemary are the best simple side dish. They are seasoned with olive oil, salt and rosemary before getting roasted in the oven to achieve their slightly crisp outer layer of skin with a softer inside.
This post was originally published on December 8, 2020. It was republished on September 7, 2024 with updated photos and helpful information.
Rosemary potato wedges are popular year round! Often potato wedges are soaked or boiled in water before they are baked. I wanted to make this as simple as possible, so this recipe does not require you to soak or boil the potatoes before roasting them.
This easy vegetarian side dish pairs well with chickpea curry sandwiches, vegan macaroni and cheese, and lentil sloppy joes. Potato wedges are best served fresh and hot right out of the oven!
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Why You'll Love This Recipe
- These rosemary potato wedges have simple seasoning and are easy to prepare.
- There is no need to soak or boil potatoes.
- Leaving the skin on the potatoes gives them a rustic feel, and makes it quicker to prep!
Ingredient Notes
- Russet potatoes - russet potatoes are best for this recipe since they are great for baking. If you can't find russet potatoes try using white potatoes or red potatoes.
- Olive oil - this helps the potatoes crisp up in the oven.
- Rosemary - this simple seasoning adds so much flavor to the potato wedges.
- Salt - helps season the potatoes.
Substitutions and Variations
- Garlic - toss the potato wedges with a finely minced or grated clove of garlic when they come out of the oven.
- Parmesan - top the potatoes with fresh parmesan cheese when they come out of the oven.
- Thyme - if you’re not a fan of rosemary I recommend using thyme! Swap in a ½ tablespoon of thyme in place of the rosemary.
- Lemon - top the roasted potato wedges with lemon zest and a squeeze of lemon juice.
- Sweet potato - use sweet potatoes instead of russet potatoes for a sweeter variation!
Step by Step Instructions
Cut the russet potatoes into wedges. I like to cut the potato into quarters and then cut 2-3 slices from each quarter.
Toss the potato wedges in a large bowl with olive oil, salt and rosemary.
Line the baking sheet with parchment paper and spread the potato wedges out evenly.
Bake the potatoes at 400 degrees Fahrenheit for 40 minutes, stirring once halfway through baking. Serve with your favorite dipping sauce!
Hint: I recommend using parchment paper for less mess! It also prevents the potato wedges from sticking to the pan.
Tips and Tricks
- 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 always wash my produce before cooking and encourage you to do the same!
- Try to use potatoes that are the same size. That way you have a better chance of cutting the same sized wedges and they will cook evenly.
Storing and Reheating
Store rosemary potato wedges in an airtight container in the refrigerator for up to 5 days. I recommend reheating them in the oven on a baking sheet for 5-10 minutes at 350 degrees Fahrenheit. You can also air fry them for a few minutes to help the crisp back up.
I do not recommend freezing potato wedges. They are best enjoyed fresh from the oven!
Frequently Asked Questions
No you do not need to soak or boil the potatoes for this recipe. Soaking potatoes helps remove some of the staches which can help crisp up the potato and prevent it from sticking to a pan. For this recipe, make sure to use parchment paper or a non-stick baking sheet to prevent sticking.
Potato wedges should be roasted in the oven for 40 minutes. I recommend stirring them/flipping them after the first 20 minutes so they can lightly brown on both sides.
Potato Wedges with Rosemary
Equipment
- 1 Parchment Paper
Ingredients
- 4 russet potatoes sliced lengthwise into wedges
- 1 tablespoon dried rosemary
- ¼ teaspoon salt
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Cut the potatoes into wedges. Slice the potato lengthwise into quarters and then cut 2-3 slices from each quarter.
- Add the potatoes with a large mixing bowl with the rosemary, salt and olive oil. Toss the potato wedges until they are evenly coated.
- Line a baking sheet with parchment paper. Spread the potatoes on the baking sheet evenly.
- Bake in the oven for 40 minutes, stirring once halfway through.
Notes
- I use the ratio of one potato per person; use more potatoes if you want more than 4 servings.
- For crispier potatoes use 2 baking sheets. This will help spread them out so they are not overcrowded in a pan.
Em says
This recipe is so simple but pairs well with so many dishes.