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Home » Side Dish

Roasted Rosemary Russet Potato Wedges

Published: Dated: November 23, 2015 Modified: Last Modified: January 2, 2019 Christine Galvani 23 Comments This post may contain affiliate links ·

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These Roasted Rosemary Russet Potato Wedges are a cinch to make.  With only a few ingredients, they come out crispy and crunchy every time!

Roasted Rosemary Russet Potato Wedges - Easy, pub-style potato wedges with a few simple ingredients! 24 Carrot KitchenI have found the best potatoes to use for this recipe are organic russets, but Idaho would be great as well.  Due to pesticides used in potato farming, I prefer organic.

While growing up on eastern Long Island, the North Fork to be exact, there were plenty of potato farms.  For most of my childhood, I lived on a long, winding road that ended at a dock and a boat launch.  Along one side of the road was a sod farm (still there today) and houses. Further down on the same side of the road was a potato farm, which has now been replaced by a vineyard.  There are lots of vineyards on the North Fork now (and a few on the South Fork).  On the other side of the road are houses (where I used to live) that run along the creek.

Having a potato farm in the neighborhood was commonplace to me and it was a natural occurrence to see the farmers planting, growing and harvesting their potatoes.  I know first hand that fresh potatoes are especially delicious.

Here is a photo I took a few years ago of the creek, as viewed from the end of the road near the dock.  The house where I lived also had a dock and the swans, at the time, would often pause near the dock and wait, hoping we would come out with bread to feed them.  Sometimes it would be two adult swans and sometimes there would be babies (cygnets or swanlings) in tow.

Roasted Rosemary Russet Potato Wedges - 24 Carrot Kitchen

So, although I do not hail from a long line of potato farmers, I knew several and had the experience of living near a potato farm.

In the photo below, I have cut the russet potato in wedge slices.

Roasted Rosemary Russet Potato Wedges -24 Carrot Kitchen

This might be the easiest recipe on the blog so far.  It makes a great side dish to many entrees.  There are endless dipping sauces to pair it with.  It is a nice classic to have in your recipe box, especially if the rest of the meal is at all time consuming.

Below are the potato wedges right out of the oven.

Roasted Rosemary Russet Potato Wedges -24 Carrot Kitchen

Below is a serving idea: in a cast iron skillet, for a casual pub style meal?

Roasted Rosemary Russet Potato Wedges -24 Carrot Kitchen

Roasted Rosemary Russet Potato Wedges -24 Carrot Kitchen

Enjoy!

https://24carrotkitchen.com/wp-content/uploads/2015/11/Roasted-Rosemary-Russet-Potatoes.mp4
5 from 2 votes
Roasted Rosemary Russet Potato Wedges - Easy, pub-style potato wedges with a few simple ingredients! 24 Carrot Kitchen
Print
Roasted Rosemary Russet Potato Wedges
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
 
Easy, delicious, pub style potato wedges/fries. This is a super simple recipe that you will make often!
Course: Side Dish, Snack
Cuisine: American
Servings: 1
Calories: 293 kcal
Author: Christine Galvani
Ingredients
  • One large russet potato washed and cut into wedges (cut into larger wedges or smaller like fries - your choice)
  • 1-2 tablespoons olive oil
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground pepper
Instructions
  1. Preheat oven to 400 degrees F.
  2. Line a baking pan with parchment paper.
  3. In a small bowl, add olive oil, dried rosemary, salt and pepper and whisk to combine.
  4. Place cut potato wedges on the baking sheet and pour olive mixture over the top and toss with your hands to completely cover all the potatoes thoroughly.
  5. Spread potatoes out in a single layer on the baking pan and bake in oven for 35 minutes. Remove from oven, flip and toss the potatoes and place back in oven for about 20 more minutes until browned and crispy.
  6. Serve with your favorite dipping sauce, (ketchup, etc...)
  7. Notes - I prefer organic potatoes wherever possible due to pesticides used in potato farming.
  8. Serving size is approximately one potato per person, however, this depends on the size of your potato. The potato I used was a great size for two people.
Nutrition Facts
Roasted Rosemary Russet Potato Wedges
Amount Per Serving
Calories 293 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g10%
Sodium 592mg25%
Potassium 888mg25%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 1g1%
Protein 4g8%
Vitamin C 12.1mg15%
Calcium 28mg3%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

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Roasted Rosemary Russet Potato Wedges - 24 Carrot Kitchen

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About Christine Galvani

Foodie recipe creator of delicious grain, gluten, and dairy-free recipes for 5+ years. Nature lover, adventure seeker, wife, mom, dog mom. I love to create clean eating, real food recipes that everyone loves.

Read more about me here!

Comments

  1. Revathi Palani says

    January 09, 2016 at 8:49 am

    Love it. Looks like an healthy and flavorful version of regular potato wedges 🙂

    Reply
    • Christine says

      January 12, 2016 at 11:20 am

      Thanks! These are so easy too!

      Reply
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Christine Galvani

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Easy, fast recipes with whole food, seasonal ingredients is my focus these days.  My quick tip is to find a core group of recipes you make on repeat.

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