Roasted Potato Wedges – As a Side Dish They’re SO Good, You May Not Even Eat Your Main Course!

  • Prep Time: 15 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 1 Hour (ish)
  • Fridge Friendly: 4 Days
  • Freezer Friendly: 6 Months
  • Servings: 4

Cost Per Person: ¢

  • ¢: pennies
  • $: less than $4
  • $$: less than $7
  • $$$: less than $10
  • $$$: over $10

Why I Love This Recipe

Roasted potatoes are a great side dish that goes with just about everything.  You can change up the herbs and spices to complement any dish.

Why You'll Love This Recipe

Easy to prepare, crispy on the outside, tender on the inside and beyond delicious!


  • 2 lbs. (0.9kg.) Potatoes
  • 4 tbsp. Olive Oil
  • 1 tsp. Garlic Powder
  • 1 tbsp. Each Fresh Chopped Rosemary & Parsley
  • 1 tsp. Fresh Thyme
  • 1 tsp. Salt
  • 1 tsp. Pepper


  • Cut the potatoes in wedges so they are about the same size.  Soak the wedges in cold water for about 20 to 30 minutes. This removes some of the starch and will help to crisp the potatoes during cooking.  Dry them well before adding other ingredients.
  • Preheat oven to 425 degrees.
  • Place potatoes in a bowl and add the olive oil. Add the rest of the ingredients and toss well. Place potatoes on a parchment lined baking sheet in an even layer, flat edge down.
  • Roast the potatoes for about 40 to 45 minutes – but remove them from the oven after about 20 – 25 minutes and flip each wedge. If you want the potatoes a bit crispier leave them in the oven for another 5 minutes or until more golden.

Cook's Notes/Tips

  • Peel or not peel your potatoes … your choice.
  • You can cut these in 2” chunks, make sure they’re about the same size. 
  • Use Yukon gold, white, or baby potatoes (if using baby, just cut them in half).
  • Do NOT use Russet or Baking potatoes because they lose their structure and become dry.
  • You can replace fresh herbs with dried ones – if so, use half of the measurement used for fresh.
  • Change up the spices and herbs