Potato Wedges with Rosemary
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.
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.
Video
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.
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