Baked Potato Wedges with Rosemary-The Little Shop of Olive Oils

Baked Potatoes Wedges with Rosemary


  • 4 large russet potatoes, scrubbed and cut into wedges
  • 2-3 tablespoons Premium Extra Virgin Olive Oil
  • 2-3 cloves garlic, minced (optional)
  • 2 tablespoons fresh rosemary leaves, chopped (or 1 tablespoon dried rosemary)
  • Salt and freshly ground black pepper, to taste
  • Paprika (optional, for added flavor and color)


  • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for quick cleanup.
  • Scrub the potatoes thoroughly to remove any dirt. You can leave the skin on for added texture and nutrition.
  • Cut the potatoes into wedges. Aim for uniform size to ensure even cooking.
  • In a large mixing bowl, toss the potato wedges with 2-3 tablespoons of EVOO, minced garlic (if using), chopped rosemary, salt, freshly ground black pepper, and a sprinkle of paprika (if desired). Adjust the seasoning to your taste.
  • Spread the seasoned potato wedges out in a single layer on the prepared baking sheet. Make sure they're not overcrowded to ensure proper crisping.
  • Bake in the preheated oven for about 30-35 minutes, or until the potato wedges are golden brown and crispy on the outside. Be sure to flip them halfway through the cooking time to ensure even browning.
  • Once the potato wedges are done, remove them from the oven and let them cool slightly.
  • Serve your baked potato wedges with rosemary as a tasty side dish. They pair wonderfully with ketchup, aioli, or your favorite dipping sauce.
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