Salads & sides
Crispy Rosemary Potato Wedges
Crispy Rosemary Potato Wedges with potatoes, olive oil, dried rosemary.
Make this recipe
Crispy Rosemary Potato Wedges
- Servings
- 4
- Prep
- ~15 min
- Cook
- ~40 min
- Rest / chill
- ~0 min
- Total
- ~55 min
Timings are estimates. Optional preparation may take longer. Ingredient checkboxes are temporary and reset when you leave the page.
Ingredients
Method
- Heat oven to 220°C/425°F. Cut scrubbed potatoes into even wedges and dry thoroughly.
- Toss with oil, rosemary, salt, pepper and garlic powder. Arrange in one layer on a roomy tray.
- Roast for 35–40 minutes, turning halfway, until crisp outside and tender through the middle.
A little note
Leave space around the wedges; use two trays rather than piling them up.
Cooking tips
- Cut wedges to a similar thickness and dry them before coating with oil.
- Give each wedge contact with the tray and space around it; crowded wedges tend to steam rather than crisp.
Follow package instructions and safe internal-temperature guidance. Recipe ideas for your kitchen; timings are estimates. Read our editorial approach.