Crispy Oven-Roasted Red Potato Wedges
Crispy, golden red potato wedges tossed with olive oil, garlic, and rosemary — simple, comforting, and perfect any night of the week.
Ingredients
Main ingredients
- 1.5 to 2 pounds red potatoes, washed and cut into even-sized pieces Halves or quarters depending on potato size
- 2–3 tbsp extra-virgin olive oil Enough to lightly coat
- 2–3 cloves garlic, minced Or 1 tsp garlic powder
- 1 tsp kosher salt Adjust to taste
- 1/2 tsp freshly ground black pepper
- 1–2 tsp fresh rosemary leaves, chopped Or 1 tsp dried
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and position a rack in the middle. Consider lining a baking sheet with parchment or lightly oiling it.
- Wash the red potatoes and cut them into even-sized pieces (quarters for medium potatoes, halves for small) for consistent roasting.
- In a large bowl, combine the potatoes, olive oil, minced garlic, salt, pepper, and chopped rosemary. Toss until every piece is lightly and evenly coated.
Cooking
- Arrange the potatoes cut-side down in a single layer on the baking sheet. Avoid overcrowding; use two pans if necessary.
- Roast for 25–30 minutes, flipping once about halfway through (around 12–15 minutes). They're done when the edges are golden brown and a knife slides in easily.
- Remove from the oven, taste for seasoning, and serve hot.
Notes
Cool to room temperature before refrigeration in an airtight container. Use within 3–4 days for best quality. For freezing, flash-freeze before transferring to a freezer bag for up to 3 months.