Crispy Baked Potato Wedges with Rosemary Recipe
Calling all my French fry fans! This Crispy Baked Potato Wedges with Rosemary Recipe is a different way of getting the perfect fries without actually frying. These fries are beyond crispy on the outside, and stay super fluffy on the inside. And, of course, they’re salted to perfection! The best part is you don’t have to worry about hot oil splattering all over your stove — your oven will be doing all the work. Russet potatoes are tossed with olive oil, salt, pepper, dried rosemary, and tajin and then baked in the oven. These fries are an incredibly easy side dish that…..warning.….will disappear fast!!
Oh how I love french fries!! But what I don’t love is dealing with hot oil and the inevitable splatters that wind up all over my stove top. If you feel the same way, you’ll love this recipe! Fun fact – growing up I rarely ate fast food. My mom was very into making home-cooked meals, and even on road trips, my parents would drive right by all the fast food restaurants and stop at a local burger spot instead.
The one exception was the occasional stop at McDonald’s for fries. And to say my brother and I LIVED for those occasional stops, would be an understatement!
Speaking of fried food, I know everyone seems to be in love with their air fryer. I haven’t taken the leap yet, mostly because they’re so big! I don’t think I can squeeze one more gadget or appliance in my kitchen. If you make this recipe using your air fryer, I’d love to know how they turn out! It just might be what convinces me to clear off some counter space and buy one!
The only question left is…..what are you serving these rosemary potato wedges with? Burgers and fries are a perfect pairing, but don’t sleep on serving these with roast chicken, sheet pan miso spiced salmon, pork tenderloin or chicken Parmesan.
Why You’ll Love This Crispy Potato Wedge Recipe
- What’s not to love about fries? The biggest plus of this recipe is not having to deal with a hot pot full of oil! They’re baked in the oven, so your stovetop will stay splatter free!
- It’s so easy — potatoes + olive oil + salt + rosemary+ tajin….that’s all you need!
- So versatile! I can’t think of a recipe fries don’t go with!
Time to get all your ingredients together!
- Potatoes — Yep this is pretty much a no brainer — they are absolutely the star of the dish. You can’t have fries without potatoes! The best potatoes to use are Russet and Yukon gold potatoes. I wouldn’t recommend red potatoes because they’re waxy and have less starch, so they’ll end up soggy instead of crispy. After you peel the potatoes (only if you want — this step is totally optional!) and cut them into wedges, they’re put in a large bowl of cold water. You can leave them in the water overnight or for a few hours. The water draws out the starch so your fries will be crispy on the outside and fluffy on the inside. The cold water also firms up the potato cells which results in crispier fries. Storing them in water means you can prep them early in the day to save time.
- Extra virgin olive oil – A generous amount of olive oil is crucial for crispy fries. You don’t have to use an incredibly expensive or fancy olive oil. Personally, I find Kirkland brand to work great and, even though it’s more expensive than it used to be, it’s more economical than other brands.
- Salt and Black Pepper – Potatoes need salt, so season generously. The salt adds flavor, along with the freshly ground pepper. I highly recommend using freshly ground pepper which has a bigger pop of flavor than pre-ground pepper.
- Tajin – You know I’m a flavor chaser, and this is one of my favorite spices to take fries to a whole other flavor level. It’s a blend of chili peppers, lime and sea salt. It’s on the milder side and not overly spicy, so if you don’t love heat, don’t worry, this won’t make you break out in a sweat. You can usually find it in the Mexican food area of your grocery store, but if you can’t find it check out their website for store locater.
- Rosemary – Rosemary adds a woody herbaceous element to the fries. If you don’t have fresh rosemary use dried instead.
Grab your potatoes and let’s make some crispy potato fries!
Step One: Peel (you can also leave the skin on) and cut potatoes into wedges
Step Two: Place potatoes in a large bowl and cover with cold water.
Step Three: Let potatoes sit in cold water for a minimum of 1 hour and up to 24 hours. Then drain in a colander and pat dry with paper towels.
Step Four: Put potatoes on a baking sheet or baking tray and toss with olive oil and spices. If you want clean up to be a breeze, put a piece of parchment paper on the baking sheet before adding the potatoes.
Step Five: Bake at 425 degrees for a total of about 30-45 minutes. Toss them every 15 minutes until potatoes are golden brown on all sides. Remove with tongs and place wedges on a paper towel-lined plate to absorb some of the oil.
Step Six: Serve and enjoy!
There are SO many ways to enjoy these crispy baked potato wedges!
Sauces: There are so many dipping sauces that work! For an elevated sauce try my lemon garlic aioli or creamy cilantro sauce.
Burgers: The obvious choice to serve these with, right? My Asian Burgers with Spicy Mayo would be perfect and so would my Grilled Chicken Burgers.
Grill: Anything off the grill needs a side of fries! If you’re looking for ideas, my Grilled Kalbi Flank Steak, Grilled Flank Steak with Chimichurri and Beer Can Chicken are perfect!
Dessert: Don’t worry, I’m not going to suggest these fries for dessert. But if you have a sweet tooth and need ideas here are some of my family’s favorites my Easy Grilled Peaches with Maple Brown Sugar Butter, Blackberry Dump Cake, or Brown Butter Raspberry Tart.
