Rosemary Baked Potato Wedges Recipes

BAKED POTATO WEDGES

Steps:

• Preheat the oven to 400 degrees F.
• Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down.
• Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve.

ROSEMARY ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
• Remove the potatoes from the oven, season to taste, and serve.

ROSEMARY POTATO WEDGES FOR THE AIR FRYER

Steps:

• Preheat an air fryer to 380 degrees F (190 degrees C).
• Place potatoes in a large bowl and toss with olive oil. Sprinkle with seasoned salt and rosemary and toss to combine.
• Place potatoes in an even layer in fryer basket once air fryer is hot; you may need to cook them in batches.
• Air fry potatoes for 10 minutes, then flip wedges with tongs. Continue air frying until potato wedges reach the desired doneness, about 10 minutes more.

LEMON & ROSEMARY POTATO WEDGES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut into thick wedges. Put in a pan, pour in enough water to cover and bring to the boil. Simmer for 2 mins, then drain well, shaking the colander.
• Put the olive oil, lemon juice and rosemary in a roasting tin with some salt and pepper. Add the potatoes and toss well until they are coated and glistening. Leave to soak up the oil and lemon for 10 mins, then bake for 20-30 mins, shaking the tin halfway through until the potatoes are nicely browned and glossy.

BAKED WEDGES WITH FRESH ROSEMARY AND SEA SALT

Steps:

• Cut each potato into 8 wedges. You can use peeled or unpeeled potatoes.
• Melt butter with crushed garlic, place into a bowl.
• Add wedges to butter in the bowl and mix until all wedges are coated with the garlic butter.
• Add 1/8 cup butter and 1/8 cup olive oil to a large baking dish.
• Add wedges to large baking dish.
• sprinkle with the chopped rosemary and the sea salt.
• Bake in preheated 180°F oven until golden and crisp, may need to be turned.

OVEN-ROASTED POTATO WEDGES

Steps:

• Cut potatoes lengthwise into wedges; place in a greased 13-in. x 9-in. baking pan. Drizzle with oil. Sprinkle with onion, garlic, rosemary, salt if desired and pepper; stir to coat. Bake, uncovered, at 400° for 45-50 minutes or until tender, turning once.

OVEN FRESH SEASONED POTATO WEDGES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place Parmesan cheese, olive oil, onion powder, garlic powder, pepper, salt, and potatoes into a resealable plastic bag. Seal the bag, then shake to coat the potatoes with the seasoning. Spread the potatoes over a baking sheet.
• Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.

ROSEMARY-ROASTED SWEET-POTATO WEDGES

Steps:

• Preheat oven to 400°F.
• Cut potatoes lengthwise into 3/4-inch-thick slices. In a large shallow baking pan heat butter in oven 2 minutes, or until melted. Add potatoes, tossing to coat, and sprinkle with rosemary and salt and pepper to taste. Roast potatoes in middle of oven, gently tossing with a metal spatula halfway through roasting time, 20 minutes total, or until tender.

SWEET POTATO WEDGES WITH ROSEMARY

Steps:

• Wash and cut sweet potatoes into sticks or wedges.
• Place potatoes in a bowl and toss with oil, then spread out onto a baking sheet and sprinkle with rosemary.
• Bake about 30 minutes at 375� F, or until browned and tender. You may want to turn potatoes over half way through baking time.
• Sprinkle with lemon juice, if desired.

ROASTED POTATO WEDGES WITH ROSEMARY BUTTER

Steps:

• Put oven rack in lower third of oven and preheat oven to 500°F. Oil bottom of a shallow baking pan (15 by 10 by 1 inch) with 1/2 tablespoon oil.
• Cut each potato lengthwise into 8 wedges and toss with salt, pepper, and remaining tablespoon oil in a large bowl. Arrange potato wedges, flat sides down, in baking pan, then cover pan tightly with foil and roast 10 minutes. Remove foil and roast 10 minutes more. Loosen potatoes with a metal spatula, then turn over onto other flat sides and roast until tender and golden, about 10 minutes.
• While potatoes roast, melt butter with rosemary in a small saucepan over moderately low heat. Loosen potatoes with spatula, then transfer to a serving dish or plates and spoon rosemary butter over them.