Baked Potato Wedges

Total Time:
1 hr 5 min
Prep:
10 min
Cook:
55 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 4 large baking potatoes, unpeeled
  • 4 tablespoons good olive oil
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon minced fresh rosemary leaves
Directions

Preheat the oven to 400 degrees F.

Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down.

Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve.


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4.8 65
These have become a family favorite. I cut into fourths instead of thirds, reduce the amount of salt and add more garlic. Absolutely delicious. item not reviewed by moderator and published
I added chili powder to mine instead of rosemary! Yummm! item not reviewed by moderator and published
Simple and delicious! item not reviewed by moderator and published
One word, YUMMY!!! I like them better than MacDonald's fries and I really like their fries. Easy to make and so tasty. My wife loves them too. It's definitely a keeper!!! item not reviewed by moderator and published
delicious! item not reviewed by moderator and published
What a pleasant surprise! Mine always came out limp but these were crisp and delicious right out of the oven with ketchup. I used two large russet potatoes cut into hearty wedges. I mixed them in a bowl with good quality olive oil and a teaspoon of Kosher salt, fresh ground black pepper, and garlic powder mixed together. No rosemary. Spread on a single layer on aluminum foil on baking sheet and baked at 425 for 55 minutes, turning after 30 minutes. TIPS: the thinner slices and tips brown easily so I will trim off the tips and toss the irregulars pieces or remove them early. When serving, I sprinkled lightly with Fleur de Sel finishing salt. You''ll want to dig in immediately but to keep warm, turn oven off and place tray back in oven. item not reviewed by moderator and published
Very good, but stuck to my pan. What did I do wrong? item not reviewed by moderator and published
Really easy and delicious! Try squeezing some lemon on them when they're done instead of sprinkling salt! item not reviewed by moderator and published
So easy and delicious! I will definitely make these again, but maybe change it up with different herbs. Love how few ingredients there are- this recipe has endless possibilities! item not reviewed by moderator and published
This is a fool-proof dish! So easy to make and delicious. Served it with Giada's spicy chicken tenders and it was a huge hit! item not reviewed by moderator and published
You probably didn't use enough Olive Oil on the potatoe wedges. item not reviewed by moderator and published

This recipe is featured in:

Thanksgiving Entertaining