These are the best roasted potatoes ever! They are crispy and buttery with a soft interior that has you going back for more. Whenever I make these I always cut extra because they just don’t last, and it’s so hard to stop eating them. You swear you were eating french fries at your favourite restaurant.
This simple recipe has simple ingredients, but the flavours and texture is just what you are looking for in a roasted potato. They can easily accompany roasted turkey or chicken, any roast for that matter. They are perfect with grilled meats and I often include sweet potatoes as well.
Helpful Tips:
- I recommend using a potato that holds up and don’t go mushy when roasting, and these are Yukon gold or the white round potatoes, also the small red potato work well too.
- Like I said, it is a simple recipe, and make sure you use a good quality olive oil, because I promise you, it does make a different in the taste.
- I like to add dollops of butter to these potato recipe, as I find the butter makes these potatoes wedges extra crispy.
- Adding fresh rosemary gives it the earthy, peppery taste, that enhances the flavours of the potatoes.
- If you are a cheese lover, adding parmesan cheese to these potatoes would give you the flavour you are looking for.
- Dipping: ketchup is a family favourite. Sometimes I have done what the french do, and that is dip these roasted potatoes in mayonnaise. Other options are range dressing, or yogurt base dips.
Roasted Potato Wedges with Fresh Rosemary
Ingredients
- 6 medium potatoes, peeled and cut (Yukon gold, white or small red)
- 4 tbsp extra virgin olive oil
- 3 tbsp unsalted butter
- 1 tsp salt
- pinch black pepper
- 1 stem fresh rosemary, roughly chopped
Instructions
- Preheat to 425°F.
- Cut the potatoes to your preference, either French fry style, quarters, or roughly cut into cubes. Arrange and spread the cut potatoes on a large baking sheet.
- Add the olive oil, salt, pepper, and rosemary to the potatoes and toss until well coated. An option, is to toss the potatoes in a large bowl with the olive oil, salt and rosemary, then adding it to the baking sheet. Place dollops of butter evenly over the potatoes.
- Bake for about 45-50 minutes until golden and crispy, turning them over after 20 minutes of baking.
- Serve them immediately. Garnish with fresh rosemary.
Nutrition
Coat the potatoes well with the olive oil to prevent them from sticking to the pan. Add rosemary and butter.
These crispy roasted potato wedges are a perfect way to satisfy that french fry craving you may be experiencing, right in your own home. Give them a try, I promise, you will love them!
