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To make the perfect sheet pan rosemary garlic potato wedges, gather these ingredients: - 4 medium russet potatoes, scrubbed and cut into wedges - 4 tablespoons olive oil - 4 cloves garlic, minced - 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary) - 1 teaspoon smoked paprika - 1 teaspoon sea salt - ½ teaspoon black pepper - 2 tablespoons grated Parmesan cheese (optional) - Fresh rosemary sprigs for garnish You can make your wedges even tastier with these additions: - 2 tablespoons of grated Parmesan cheese for a cheesy touch. - Fresh herbs like thyme or oregano for extra flavor. If you don’t have all the ingredients, here are some swaps: - Use another potato type, like Yukon Gold, for a different taste. - Swap olive oil with canola oil or avocado oil if needed. - Replace fresh rosemary with dried rosemary if fresh isn’t available. These options let you make the dish your own while keeping it delicious! First, set your oven to 425°F (220°C). This high heat helps to get those wedges crispy. Next, take a large baking sheet and line it with parchment paper. This makes cleanup easy and helps the wedges not stick. Grab a large mixing bowl and add your potato wedges. Pour in 4 tablespoons of olive oil. Then, add 4 cloves of minced garlic, 2 teaspoons of chopped fresh rosemary, 1 teaspoon of smoked paprika, 1 teaspoon of sea salt, and ½ teaspoon of black pepper. Toss everything together well. You want each wedge to be coated in the tasty mix. Spread the seasoned potato wedges in a single layer on your baking sheet. Make sure they have space between them. This helps them cook evenly and get crispy. Bake them in your preheated oven for about 25-30 minutes. Halfway through, turn the wedges to ensure they brown nicely. If you want, sprinkle 2 tablespoons of grated Parmesan cheese on top during the last 5 minutes of baking for extra flavor. When they look golden brown, take them out. Let them cool for a couple of minutes, then serve them with fresh rosemary sprigs on top to make them pretty. To get your potato wedges nice and crispy, start by cutting them evenly. This helps them cook at the same rate. Soak the wedges in cold water for 30 minutes. This removes some starch, leading to crispier results. After soaking, dry them well with a towel. A dry surface helps the oil stick better. Make sure to coat the wedges in olive oil. This oil creates a barrier, keeping moisture out. Spread the wedges out on the baking sheet. Give them space to breathe; overcrowding leads to steaming, not crisping. I recommend using russet potatoes for this recipe. They have a high starch content, which makes them fluffy inside. Yukon Gold potatoes also work well. They offer a creamy texture and a nice flavor. Avoid waxy potatoes, like red or new potatoes. They do not crisp up as nicely, and their texture can be off. Feel free to get creative with the seasoning! You can replace smoked paprika with regular paprika for a milder taste. Try adding chili powder or cayenne for some heat. You can also mix in garlic powder for an extra garlic punch. For a fresh twist, add lemon zest or parmesan cheese. Herbs like thyme or oregano can change the vibe too. Don't be shy to experiment; that’s part of the fun! {{image_2}} For a rich twist, add cheese to your wedges. I love using Parmesan. It melts nicely and gives a great flavor. To make cheesy potato wedges, sprinkle 2 tablespoons of grated Parmesan on top during the last 5 minutes of baking. You can also use cheddar for a sharper taste. The cheese will create a crispy, golden layer that takes these wedges to a new level. If you enjoy heat, try making spicy garlic potato wedges. Add 1 teaspoon of chili powder or cayenne pepper to the mix. This quick change makes the dish exciting. You can also toss in some red pepper flakes for extra kick. The heat pairs well with the garlic and rosemary, creating a bold flavor that will wake up your taste buds. Take these wedges to another place by adding different herbs. Fresh thyme, oregano, or even basil works well. Just swap the rosemary for your choice of herb. This small change brings new tastes and scents. You can mix and match herbs based on what you have on hand. This way, you can enjoy different flavors while keeping it fresh and fun. After you enjoy these delicious potato wedges, store leftovers in an airtight container. Place the container in the fridge. They will stay fresh for about 3 days. If you want to keep them longer, consider freezing. To reheat, preheat the oven to 400°F (200°C). Place the potato wedges on a baking sheet. Bake for about 10-15 minutes until they are hot and crispy again. You can also use an air fryer for even better crispiness. To freeze, first cool the potato wedges completely. Spread them in a single layer on a baking sheet and freeze for about 1-2 hours. Once frozen, transfer them to a freezer bag. They will keep well for up to 3 months. When you're ready to enjoy them, bake from frozen at 425°F (220°C) for 25-30 minutes. Bake the potato wedges for about 25 to 30 minutes. Make sure to turn them halfway. This helps them cook evenly and get crispy. The wedges should be golden brown when done. Yes, you can use sweet potatoes. They will change the flavor, making it sweeter. Cut them into similar wedge sizes for even cooking. Adjust the baking time, as sweet potatoes may cook faster. These wedges pair well with many dishes. You can serve them with grilled chicken, burgers, or fish. They also go great with dips like ranch or ketchup. For a full meal, add a fresh salad. To get crispy wedges, ensure they are not overcrowded on the baking sheet. This allows hot air to circulate. Use enough olive oil to coat them well. Finally, bake at a high temperature of 425°F (220°C). In this post, we covered how to make tasty potato wedges. We looked at the full ingredient list, including options for substitutions. I shared step-by-step instructions to ensure perfect baking. You learned tips for perfect crispiness and some great seasoning ideas. Finally, we explored delicious variations and how to store the leftovers. Remember to try different spices and dipping sauces for fun flavors. Enjoy your tasty creation!

Sheet Pan Rosemary Garlic Potato Wedges

Discover the ultimate recipe for crispy rosemary garlic potato wedges that will elevate your snack game! Made with simple ingredients like russet potatoes, fresh garlic, and fragrant rosemary, these wedges are baked to perfection for a golden, crunchy finish. Perfect as a side dish or a tasty appetizer, this easy recipe is just a click away. Dive into the deliciousness and explore how to make them today!
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Ingredients
  

4 medium russet potatoes, scrubbed and cut into wedges

4 tablespoons olive oil

4 cloves garlic, minced

2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)

1 teaspoon smoked paprika

1 teaspoon sea salt

½ teaspoon black pepper

2 tablespoons grated Parmesan cheese (optional)

Fresh rosemary sprigs for garnish

Instructions
 

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easier cleanup.

    In a large mixing bowl, combine the potato wedges with olive oil, minced garlic, chopped rosemary, smoked paprika, sea salt, and black pepper. Toss until the potatoes are well coated.

      Spread the potato wedges in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for crisping.

        Bake in the preheated oven for about 25-30 minutes, turning halfway through, until the wedges are golden brown and crispy.

          If using Parmesan cheese, sprinkle it over the wedges during the last 5 minutes of baking.

            Once baked to perfection, remove the potato wedges from the oven and let them cool for a couple of minutes.

              Serve immediately, garnished with fresh rosemary sprigs for an aromatic touch.

                Prep Time, Total Time, Servings: 10 min | 40 min | 4 servings