Rosemary Oven Baked Potato Wedges

The smell of these potato wedges baking in the oven drives my family wild! Rosemary, a little salt and olive oil make theseRosemary oven baked potato wedges potato wedges vanish right off the dinner table.

The fact that these wedges are super easy and family friendly make them even better.

4-6 potatoes washed (based upon about 1 to 1.5 potatoes per person)

3 tablespoons of olive oil

1 1/2 teaspoons of salt

1 tablespoon of coarsely ground dried rosemary

Cut the potatoes into wedges by first cutting them in half and then in quarters and then cut once or even twice more depending upon the size of the potato. You don’t want them cut too thin or they may burn, and you want them all about the same thickness so they cook evenly.

Potatoes from the garden

Cut potatoes

Put your potato wedges in a large bowl and toss with the olive oil, salt, and the rosemary.

Potatoes with the oil and spices

You can use whole dried rosemary, but my family likes it when I give the rosemary a bit of a grind so the pieces are not as sharp in the mouth.

Grinding the rosemary

Spread the coated potato wedges on a baking sheet. You do not need to spray or grease the baking sheet because the potatoes should be well oiled.

Potatoes on the baking sheet

Bake in a pre-heated oven at 350°F for 30-35 minutes, stirring occasionally, until the wedges are golden brown on the edges and can easily be pierced with a fork.

Oven baked potato wedges


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2 responses to “Rosemary Oven Baked Potato Wedges”

  1. Judy says :

    I could almost smell them – looks delicious.

Trackbacks / Pingbacks

  1. Rosemary for Remembrance | Vermont Farm Heart - February 16, 2018

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