Rosemary & Garlic Potato Wedges
Crispy oven-baked potato wedges with garlic and rosemary. A perfect side for any main dish.
- Time
- 45 min
- Serving
- 233 kcal
- Ingredients
- ≈ $0.56
- Protein
- 4 g
Ingredients
- 1 Potatoes≈ $2.15 per kg 200 g
- 2 Sunflower oil 8 ml
- 3 Garlic≈ $10.00 per kg 3 g
- 4 Fresh rosemarypack 20 g ≈ $2.00 1 g
- 5 Paprika to taste
- 6 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Scrub the potatoes1 well with a brush—no need to peel; cut into 8 wedges per potato.
Soak in cold water for 10 minutes to draw out starch, then drain and pat *very* dry with a towel—this ensures crispiness.
In a bowl, toss the wedges with oil, salt, paprika, and finely chopped rosemary.
Arrange in a single layer on a parchment-lined baking sheet, cut-side down, spaced apart.
Bake at 400°F (200°C) for 30–35 minutes, flipping once halfway; press minced garlic3 into the wedges for the last 5 minutes.
Serve immediately while the skin is still crackling.
Tips
- Why it works
- Soak the wedges to remove starch. This prevents soggy skin and ensures a crispy texture when baked.
- Substitutions
- Use olive oil instead of sunflower oil; swap paprika for ½ tsp chili flakes for heat.
- Common mistakes
- Overcrowding the tray makes wedges steam instead of crisp. Check if they’re golden and dry inside after 30 minutes.
- Storing and reheating
- Eat fresh or within 1 day. Reheat in a 350°F (175°C) oven for 10 minutes until crisp again.
- Serve with
- Pair with a simple grilled chicken breast or lentil stew for a balanced dinner.
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