Baked Potato Wedges with Rosemary

On those busy evenings when I want something comforting but effortless, these rosemary-seasoned potato wedges always come to the rescue. They’re simple to prepare but feel indulgent—and let’s be honest, who doesn’t love that crispy skin giving way to fluffy potato inside?

I like to scrub up a few russets, leave the skin on for rustic charm, and slice them into wedges. A few tablespoons of good olive oil, a sprinkle of chopped rosemary (fresh if you’ve got it—or dried works just as well), and a pinch of seasoning are all it takes to turn spuds into something special.

Once they’re nestled on a baking sheet—touching but not jumbled—they bake at a lively 425 °F until they’re gorgeously golden, crispy at the edges, and tender inside. Pausing halfway to flip them ensures the color and crunch are just right.

These wedges are incredibly versatile. They’re perfect beside a juicy burger, marvelously match a grilled chicken or fish dinner, and make a tempting snack when paired with a garlic aioli or spicy ketchup. Bonus: if you ask me, a little squeeze of lemon juice or a mango-sweet drizzle of honey afterward takes them over the top.

If you try this recipe, I’d love to hear: did you pair yours with something special? Or maybe you added your own twist. Drop me a note—nothing makes my day like hearing how you make these recipes your own.