Rosemary Salt Potato Wedges Recipe
Looking for a hearty side dish that packs plenty of flavor itself? My rosemary salt potato wedges recipe adds earthy, aromatic, and evergreen notes to a fluffy, crispy classic. They look great, smell divine, and are so easy to prepare!
Rosemary Salt Potato Wedges Recipe
Sometimes chunky fries or potato wedges are more of an afterthought, where you buy a bag from the supermarket and just through them in the oven.
Trust me, I get it, especially when you’re pushed for time. However, what blew my mind when testing this recipe was how just a few simple seasonings can take a potato wedge to a whole new level.
We all know potato wedges are hearty and comforting. But when you bring in the right amount of rosemary and seasoning, it is amazing how much this can add to the texture, aroma, and flavor.
Ingredients
So let’s get started with my wedges. You’ll first need the following ingredients:
- Potatoes – 2 lb (900g) potatoes
- Rosemary – 1 tbsp dried rosemary
- Salt – 1 tsp kosher salt or sea salt flakes (or 1/2 tsp table saltsalt)
- Pepper – 1/2 tsp ground black pepper
- Garlic Powder – 1/2 tsp garlic powder
- Oil – 1/4 cup (4 tbsp) sunflower oil (or vegetable oil or olive oil)
Step-by-Step Instructions
Step 1 – Peel and cut the potatoes into wedges.
Step 2 – When cutting them, add them to a bowl of cold water straight away.
Step 3 – Drain the potatoes and dry them with a clean, dry kitchen towel.
Step 4 – Add the dried rosemary, salt, ground black pepper, garlic powder, and oil to the potatoes in a mixing bowl. Mix thoroughly until all the potatoes are coated evenly in the oil and seasoning.
Step 5 – Transfer the potato wedges to a baking tray (with baking paper on it) and roast them in the preheated oven at 220°C (200°Fan) for 30-35 minutes until fully cooked (browned on the outside and fluffy on the inside).
Step 6 – Transfer them to a serving platter and serve them with a dip like my lemon basil aioli or another flavored mayo (like the roasted garlic mayo pictured in the photo below). You could also add a touch of sea salt flakes on top (to taste).
Oh yes, look at that exquisite crispiness! These wedges are sure to get the party started, no matter what you serve them with.
Serving Suggestions
When it comes to potato wedges, there really is no end to the fun you can have. Potato wedges can go with pretty much anything.
Off the bat, I would definitely recommend a creamy dip with them, like my roasted garlic mayo dip below. Something that’s cool, creamy, and helps quell the searing heat.
Naturally, any steak, fish, or cooked meats will pair well with this, and if you’re planning a juicy burger night, I would absolutely serve these with a dip. They’re fantastic paired with crispy chicken strips.
These wedges can be paired with more than meat, however. For example, my easy beet, chickpea, and feta salad can definitely benefit from a side of these wedges.
If you’re looking for more sides for a large feast, you could give some of my other side dishes, such as fried artichokes or roasted peppers, a try.
There is simply no end to the joy these yummy wedges can bring to the table with other dishes. If you make them, let me know in the comments what you thought and what you served them with.
Rosemary Salt Potato Wedges Recipe Card
Rosemary Salt Potato Wedges
Ingredients
- 2 lb (900g) potatoes
- 1 tbsp dried rosemary
- 1 tsp kosher salt or sea salt flakes (or 1/2 tsp table salt)
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/4 cup (4 tbsp) sunflower oil (or vegetable oil or olive oil)
Instructions
- Peel and cut the potatoes into wedges.
- When cutting them, add them to a bowl of cold water straight away.
- Drain the potatoes and dry them with a clean, dry kitchen towel.
- Add the dried rosemary, salt, ground black pepper, garlic powder, and oil to the potatoes in a mixing bowl. Mix thoroughly until all the potatoes are coated evenly in the oil and seasoning.
- Transfer the potato wedges to a baking tray (with baking paper on it) and roast them in the preheated oven at 220°C (200°fan) for 30-35 minutes until fully cooked (browned on the outside and fluffy on the inside).
- Transfer them to a serving platter and serve them with a dip like my lemon basil aioli or another flavored mayo (like roasted garlic mayo). You could also add a touch of sea salt flakes on top (to taste).
You Might Also Like to Try
You can never have enough side dishes in your back pocket! So keep my wedges recipe for safekeeping by saving it to one of your dinner party planning boards.
