If there’s one side dish that never fails to impress, it’s a plate of perfectly crispy, golden-brown potato wedges. These Herbed Crispy Potato Wedges are everything you want in a potato: crunchy edges, fluffy insides, and a burst of fresh herb flavor that takes them to the next level.
I often whip this recipe out for my kids as a quick and satisfying lunch. It’s so easy to prepare, doesn’t take much work, and they absolutely love it! Plus, it’s made with real, wholesome ingredients and just a touch of oil, so I feel good about serving it to them.
Why You’ll Love These Wedges:
- Crispy and Golden: Parboiling ensures fluffy insides, while roasting on a hot baking sheet delivers irresistible crispiness.
- Herb-Infused Flavor: Fresh rosemary adds a fragrant, earthy touch, but you can easily customize with your favorite herbs and spices.
- Simple Ingredients, Big Results: With just a few pantry staples, these wedges are easy to prepare yet taste gourmet.
Perfect for weeknight meals, snacks, or even entertaining—these wedges are always a hit!
Herbed Crispy Potato Wedges
Ingredients
2 lbs Russet potatoes, scrubbed and cut into wedges
3 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 TBSP fresh rosemary, very roughly chopped
Optional dashes of garlic powder, paprika, chili powder, dried herbs or minced fresh parsley, to coat baked potatoes with
Directions
- Preheat and Prep:
Preheat your oven to 425°F (220°C). Place a large baking sheet in the oven to heat while prepping the potatoes. - Cut and Parboil the Wedges:
Slice the potatoes into even wedges by quartering smaller potatoes or cutting larger ones into sixths or eighths (don't make them too small!) Bring a pot of salted water to a boil, add the wedges, and parboil for 7-8 minutes. Drain, let it sit covered in a pot to let the wedges dry for a minute or two. - Season and Toss:
In a large bowl, toss the parboiled wedges with olive oil, salt, pepper and rosemary. Ensure the wedges are evenly coated. - Roast Until Crisp:
Carefully remove the hot baking sheet from the oven and arrange the wedges in a single layer, cut-side down for maximum crispiness. Roast for 30-35 minutes, flipping halfway through, until golden brown and crispy on the edges. - Serve:
Sprinkle with fresh parsley before serving for a pop of color and freshness. Consider sprinkling some garlic powder, paprika or other spices of choice. These wedges pair beautifully with a dipping sauce like garlic aioli, ketchup or sour cream.
Notes
- Golden, crispy potato wedges seasoned with fresh or dried herbs for a flavorful, rustic side dish.
