Herbed Crispy Potato Wedges: A Family Favorite

• 2 lbs (907g) Russet potatoes, scrubbed and cut into wedges
• 3 tbsp (45ml) olive oil
• 1 tsp (5g) kosher salt
• 1/2 tsp (1g) black pepper
• 1 tbsp (3g) fresh rosemary, very roughly chopped
• Optional: garlic powder, paprika, chili powder, or dried herbs for sprinkling; 2 tbsp (8g) fresh parsley, minced, for garnish

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Place a large baking sheet in the oven to heat while prepping the potatoes.

2. 2

   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 and let them sit covered in the pot to dry for a minute or two.

3. 3

   In a large bowl, toss the parboiled wedges with olive oil, salt, pepper, and rosemary. Ensure the wedges are evenly coated.

4. 4

   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.

5. 5

   Sprinkle with fresh parsley before serving for a pop of colour and freshness. Consider sprinkling some garlic powder, paprika, or other spices of your choice. These wedges pair beautifully with a dipping sauce like garlic aioli, ketchup, or sour cream.