Herbed Crispy Potato Wedges: A Family Favorite
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
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 flavour 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 favourite 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!
Mga Sangkap
- 907 g Russet potatoes, scrubbed and cut into wedges
- 45 ml olive oil
- 5 g kosher salt
- 1 g black pepper
- 3 g fresh rosemary, very roughly chopped
- 8 g Optional: garlic powder, paprika, chili powder, or dried herbs for sprinkling; fresh parsley, minced, for garnish
Mga Tagubilin
- 1
Preheat your oven to 425°F (220°C). Place a large baking sheet in the oven to heat while prepping the potatoes.
- 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
In a large bowl, toss the parboiled wedges with olive oil, salt, pepper, and rosemary. Ensure the wedges are evenly coated.
- 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
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.
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