Crispy Potato Wedges Rosemary

This hearty potato wedge recipe has transformed our family dinners into something special. With a perfectly crispy exterior and fluffy interior, these rosemary-infused wedges have become our favorite alternative to regular fries when we want something with a bit more character.

I first made these wedges during a weekend barbecue when I wanted something more impressive than regular fries. The rosemary from my garden transformed them into something restaurant-worthy, and now my family requests them weekly alongside nearly everything.

Ingredients

• 4 large starchy potatoes: about 300-350g each for the perfect wedge size and fluffy interior
• 1 tablespoon vegetable oil: just enough to crisp without making them greasy
• 1 tablespoon fine breadcrumbs: the secret ingredient that adds extra crunch
• 1 teaspoon paprika: adds subtle smoky flavor and beautiful color
• 1 teaspoon onion powder: provides savory depth without overpowering
• ½ teaspoon salt: for base seasoning throughout
• ½ teaspoon ground white pepper: more refined than black pepper for this dish
• 1 rosemary sprig: for aromatic infusion during the final bake
• 1 tablespoon finely chopped fresh rosemary: the star ingredient that elevates these wedges
• Flaky sea salt: for finishing with the perfect crunch and burst of flavor

Step-by-Step Instructions

Prepare the Oven:

Preheat your oven to 220C (200C fan forced) or 425F. A properly preheated oven is crucial for achieving that initial crisp exterior.

Cut the Wedges:

Wash potatoes thoroughly to remove any dirt. Cut each potato in half lengthwise, then cut each half in half again lengthwise. Finally, cut each quarter on a diagonal lengthwise to create perfect wedges. The diagonal cut creates more surface area for crisping.

Soak the Potatoes:

Place wedges in a large bowl and cover completely with cold water. Let them soak for 30 minutes. This critical step removes excess starch from the surface, allowing them to crisp beautifully in the oven instead of steaming.

Dry Thoroughly:

Rinse the wedges well under cold water to remove any remaining starch. Dry them meticulously with a clean tea towel. Any remaining moisture will create steam in the oven, preventing proper crisping.

Season in Layers:

Working in a large bowl, first toss the wedges with oil until evenly coated. This creates the base for the seasonings to adhere. Next, combine breadcrumbs, onion powder, paprika, salt and pepper in a separate dish, then sprinkle over the wedges and toss thoroughly. Finally, add the finely chopped rosemary with a light toss to distribute it evenly without crushing the herbs.

First Bake:

Arrange the seasoned wedges in a single layer on a paper-lined baking sheet, ensuring they have space between them. Overcrowding causes steaming rather than roasting. Bake for 25 minutes until they begin to golden.

Flip and Finish:

Carefully turn each wedge onto its other side to ensure even browning. Strip the leaves from the rosemary sprig and scatter them over the wedges for an aromatic boost during the final cooking stage. Return to the oven for another 20-25 minutes until deeply golden and crispy.

Serve Immediately:

Transfer to a serving dish and enjoy while hot and at peak crispness.

Pin it

I particularly love using fresh rosemary from my garden for this recipe. There's something magical about how the piney, aromatic quality of rosemary transforms when roasted alongside potatoes. My daughter, who typically avoids herbs, devours these without hesitation, which I consider the ultimate endorsement.

Make-Ahead Options

These potato wedges are best enjoyed fresh from the oven, but you can prepare them up to the point of baking several hours ahead. Cut the potatoes, soak them, and keep them in fresh cold water in the refrigerator for up to 4 hours. When ready to cook, simply drain, dry thoroughly, and proceed with seasoning and baking. The cold start will add about 5 minutes to your cooking time.

Perfect Pairings

These rosemary potato wedges shine alongside protein-centered main dishes. They pair beautifully with a simple roast chicken or grilled steak. For a vegetarian meal, serve them with a hearty bean stew or alongside a Greek salad with plenty of feta. The wedges also work wonderfully as a starter with a cooling yogurt dip infused with garlic and lemon.

The Right Potato Matters

The success of this recipe heavily depends on choosing the right potato variety. Look for starchy potatoes like Russets or all-purpose potatoes like Yukon Golds. Waxy potatoes such as new potatoes or red potatoes have too much moisture and not enough starch to create that perfect contrast between crispy exterior and fluffy interior. The larger the potato, the easier it is to cut into substantial wedges that maintain their shape.

Pin it

Frequently Asked Questions

→ Why soak the potato wedges before baking?

Soaking the potato wedges helps remove excess starch, which makes the wedges crispier once they’re baked.

→ Can I use a different herb instead of rosemary?

Yes, thyme or oregano are great substitutes if you don't have rosemary on hand. They’ll still add a lovely aromatic flavor.

→ Do I need to peel the potatoes?

It’s optional! Leaving the skin on adds texture and nutrients, but you can peel them if you prefer smoother wedges.

→ What type of potatoes work best for this dish?

Starchy or all-rounder potatoes like Russet or Yukon Gold are ideal, as they become fluffy inside and crisp up beautifully.

→ How do I ensure the wedges don’t stick to the baking sheet?

Use parchment paper or ensure the baking sheet is lightly greased. Avoid overcrowding the wedges for even baking.