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Roasted Rosemary Russet Potato Wedges - Easy, pub-style potato wedges with a few simple ingredients! 24 Carrot Kitchen
5 from 2 votes

Roasted Rosemary Russet Potato Wedges

Easy, delicious, pub style potato wedges/fries. This is a super simple recipe that you will make often!
Course Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 1
Calories 293 kcal
Author Christine Galvani


  • 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


  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.