Oven baked potatoes wedges with rosemary

Ingredients

• 600 guncooked potatoes, with the peel on
• al gustoolive oil
• 5 clovesgarlic
• 2 sprigs (leaves only), or 1 teaspoon driedfresh rosemary
• al gustopepper
• al gustosalt

Instructions

1. 1

   Preheat the oven

   Heat the oven to 220°C.

2. 2

   Cut the potatoes

   Rinse the potatoes and cut them into large pieces.

3. 3

   Add oil and garlic

   Put the potato pieces in an oven dish. Pour over olive oil and squeeze in the garlic cloves.

4. 4

   Season and bake

   Sprinkle over the rosemary, pepper and salt, then mix well. Put the dish in the preheated oven and bake for about 40 minutes, until the potatoes are golden brown and crisp.

What are rosemary potato wedges?

Potato wedges are thick-cut pieces of potato roasted until tender inside and browned outside. This is a simple home-style version, rather than a dish tied to one particular regional tradition.

Rosemary and garlic bring a fragrant, savoury flavour, while leaving the skins on keeps preparation straightforward and gives the wedges a rustic finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 4g protein, 32g carbs, 8g fat.

The potatoes provide most of the carbohydrates, while olive oil supplies most of the fat; the garlic and rosemary contribute flavour but little protein. Serve a portion with a protein-rich main and vegetables to make a more balanced plate.

Choose potatoes that roast well

Potatoes: use firm potatoes that hold their shape when cut into large pieces. Rinsing them first removes surface dirt; dry them before adding oil if they are very wet.

Rosemary: fresh leaves give a lively herbal aroma, while dried rosemary is a convenient alternative. The recipe allows either, so use the amount specified for your choice.

Coat the pieces evenly

Olive oil: pour it over the potatoes and mix until the cut surfaces are lightly coated. The source recipe does not specify an amount, so add enough to coat without leaving the wedges swimming in oil.

Garlic: squeeze the cloves over the potatoes so their flavour spreads through the dish. Mix again after seasoning to distribute the garlic and herbs.

Look for colour and crisp edges

Cut size: keep the pieces broadly similar so they cook at a similar rate. Very large pieces may need longer than smaller ones.

Doneness: start checking at about 40 minutes. The wedges should be golden brown and crisp outside; check a thicker piece to make sure the centre is tender.

Give the wedges room

Arrange the potatoes in a single layer in the oven dish where possible. If they are packed tightly, they are more likely to soften and steam rather than brown.

Oven: keep it at 220°C and use the preheated oven as directed. If the wedges are not browned after about 40 minutes, continue baking until they reach the colour and texture you want.

Serve them straight from the oven

These wedges pair well with roast chicken, grilled fish or a bean-based main, and they can also sit alongside a crisp green salad.

For a simple finish, serve them while hot so the edges are at their crispest. A yoghurt-based dip or a squeeze of lemon can add contrast at the table.

Recipe notes & tips

• Cut the potatoes into similarly sized pieces for more even cooking.
• Dry the rinsed potatoes before adding oil if they are noticeably wet.
• Use rosemary leaves rather than woody stems.
• Mix the wedges thoroughly so the garlic and seasoning reach all the pieces.
• Check the wedges around the 40-minute mark, as their size can affect cooking time.

Variations

• Add paprika: sprinkle it over the potatoes with the rosemary for a warm, savoury note.
• Try dried herbs: use dried rosemary when fresh sprigs are not available.
• Add lemon: serve with a squeeze of lemon for a brighter finish.
• Make them spicy: add chilli flakes along with the pepper.
• Serve with a dip: offer a yoghurt or mayonnaise-based dip alongside the hot wedges.

Common mistakes to avoid

• Uneven pieces: cut the potatoes to a similar size so they finish cooking together.
• Wet potatoes: pat them dry after rinsing so excess water does not hinder browning.
• Crowded dish: spread the pieces out as much as possible to encourage crisp edges.
• Too little mixing: toss the wedges well so oil, garlic and seasoning are distributed.
• Relying only on the timer: check for golden colour and a tender centre before serving.

How to store

Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat in a hot oven until warmed through; this helps restore some crispness better than reheating in the microwave.

Frequently asked questions