Crispy Baked Potato Wedges with Rosemary
These fries are beyond crispy on the outside, fluffy on the inside and salted to perfection! And 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!!
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Servings: 6 people
Ingredients
- 5 Russet potatoes or Yukon gold
- 5 tablespoons extra virgin olive oil
- 3 sprigs of fresh rosemary or 1 teaspoon dried rosemary
- 2 teaspoons tajin
- Salt and Pepper
- Chopped fresh parsley to garnish
Instructions
- Thanks so much for stopping by!! I hope you love this recipe! If you have questions, scroll on up for all the tips and suggestions! Still have questions, drop a comment and I'll be happy to answer them! Happy Cooking!
- Preheat oven to 425 degrees F.
- Peel potatoes and cut potatoes into 1/2" wedges. For a more rustic fry, leave the skin on.
- Place potatoes in a large bowl and fill with cold water. Let potatoes sit for at least 1 hour or up to 24 hours. If you're making them a day ahead, cover and store in a refrigerator.
- Set a colander in your sink, and drain the potatoes. Pat them dry with paper towels before seasoning.
- Spread potatoes in an even layer on a baking sheet and toss with olive oil, rosemary, and tajin.
- Bake for a total of about 30-45 minutes. Toss them every 15 minutes until potatoes are golden brown on all sides. Keep an eye on the potatoes, because, depending on how thick you cut them, they could take longer or shorter to get crispy.
- Use a spatula to remove potatoes from the baking sheet and place them on a paper towel-lined plate to absorb some of the oil.
- Let cool for about 5 minutes and serve while hot!
Notes
Substitutions and Additions
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- Sweet potatoes would be an excellent substitution for Russet and Yukon potatoes.
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- Instead of tajin, sprinkle potatoes with garlic powder, cajun seasoning, sumac, za'atar, smoked paprika or old bay seasoning before baking.
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- If you don't have rosemary, sprinkle fresh chopped Italian leaf parsley over fries after baking.
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- Sprinkle fresh herbs like chives, cilantro, or thyme on fries after baking.
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- Add a little bit of chilli flakes for heat.
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- Add fresh garlic cloves to the baking sheet and toss fries with roasted garlic when they're done.
Troubleshooting and Extra Tips
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- This is a great recipe to make in advance. Prep the potatoes and put them in a bath of cold water at least 1 hour (and no more than 24) before baking.
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- Spread out the wedges evenly in an even layer on the sheet pan to allow them plenty of room to get crispy and brown. If you pile them on top of each other they will steam and get mushy instead of crispy.
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- The cooking time will vary depending on how big your wedges are, so adjust accordingly.
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- If you bake them early, reheat them in a 425 degree oven for 5 minutes before serving.
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- Don't forget your favorite dipping sauces! Mix mayo with tajin for a zippy sauce, or go old school and mix mayo and ketchup together.