Garlic Rosemary Roasted Potato Wedges
Oven-roasted potato wedges tossed in olive oil, garlic, and rosemary until perfectly crispy on the outside and tender inside. A simple, flavorful side dish for any meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 4 large russet or Yukon gold potatoes, cut into wedges
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped (or 1 tsp dried)
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika (optional)
- Flaky sea salt, for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss potato wedges with olive oil, garlic, rosemary, salt, pepper, and smoked paprika.
- Spread the wedges out on the prepared baking sheet in a single layer.
- Roast for 35–40 minutes, flipping halfway through, until crispy and golden brown.
- Remove from oven and sprinkle with flaky sea salt.
- Serve hot with your favorite dip or alongside grilled meats, burgers, or salads.
Notes
- For extra crispiness, soak potato wedges in cold water for 30 minutes and dry thoroughly before roasting.
- Swap rosemary with thyme or oregano for a different flavor profile.
- Leftovers reheat well in a hot oven or air fryer.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted potato wedges, garlic rosemary potatoes, vegan side dish, crispy potatoes, baked fries
Find it online: https://epicrecipebox.com/garlic-rosemary-roasted-potato-wedges/