Roasted Potato Wedges

These roasted potato wedges are the ultimate comfort food side dish, offering a satisfying crunch on the outside and a fluffy, tender interior. By scrubbing and keeping the skins on, you retain vital nutrients and add a rustic texture that pairs beautifully with the savory notes of dried rosemary. Tossed in olive oil and baked until golden brown, these wedges develop a deep, caramelized flavor that is hard to resist. They are versatile enough to serve as a hearty appetizer at parties or as a classic accompaniment to grilled meats and vegetables. Simple to prepare with minimal ingredients, this recipe delivers big flavor with little effort, making it a reliable favorite for weeknight dinners or casual gatherings alike.

Cooking Method: Baking

Cuisine: Mediterranean

Courses: Appetisers

Difficulty: Intermediate

Servings: 6

Calories: 57.8

Dietary: Gluten-free, Vegan, Vegetarian

Description

These roasted potato wedges are the ultimate comfort food side dish, offering a satisfying crunch on the outside and a fluffy, tender interior. By scrubbing and keeping the skins on, you retain vital nutrients and add a rustic texture that pairs beautifully with the savory notes of dried rosemary. Tossed in olive oil and baked until golden brown, these wedges develop a deep, caramelized flavor that is hard to resist. They are versatile enough to serve as a hearty appetizer at parties or as a classic accompaniment to grilled meats and vegetables. Simple to prepare with minimal ingredients, this recipe delivers big flavor with little effort, making it a reliable favorite for weeknight dinners or casual gatherings alike.

Ingredients

3 md Unpeeled Baking Potatoes
1 tbsp Olive Oil
0.5 tsp Salt
0.25 tsp Pepper
0.5 tsp Dried Rosemary

Directions

1
Preheat the oven to 400&# 194;Â°F (200ÃÂ°C).
2
Scrub the potatoes thoroughly under cold water to remove any dirt, then pat them dry.
3
Cut each potato lengthwise into 6 even wedges.
4
Place the wedges in a large bowl and cover them with cold water.
5
Let the potatoes stand in the water for 30 minutes to remove excess starch.
6
Drain the water and pat the wedges completely dry with paper towels to ensure crispiness.
7
Toss the dried wedges with olive oil in a large bowl until evenly coated.
8
Arrange the wedges skin-side down on a baking sheet coated with cooking spray.
9
Combine salt, dried rosemary, and pepper in a small bowl.
10
Sprinkle the seasoning mixture evenly over the potato wedges.
11
Bake for about 1 hour, flipping halfway through, until the wedges are tender inside and browned on the outside.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 57.8kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.5mg1%
Total Carbohydrate 12.8g5%
Dietary Fiber 1.7g7%
Sugars 0.6g
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For extra crispy wedges, ensure the potatoes are completely dry before tossing with oil. Any remaining moisture will steam the potatoes rather than roasting them.

You can substitute rosemary with thyme or oregano for a different Mediterranean flavor profile.

Leftover roasted potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to restore crispiness.

If you prefer larger wedges, cut each potato into 4 wedges instead of 6, but adjust baking time slightly if needed.

Keywords: potato wedges, roasted potatoes, mediterranean side, rosemary potatoes, vegan appetizer, crispy potatoes, baking recipe, easy dinner, party food, comfort food, healthy sides, oven baked

Read it online: https://www.chefs-mate.com/recipe/roasted-potato-wedges-2/