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Roasted Potato Wedges

by on March 24, 2014 · 12 comments

Roasted potato wedges recipe with olive oil, salt, pepper and rosemary.

Adam and I have a battle going on. It’s about potatoes. You see, whenever we’re in the grocery store I reach for sweet potatoes with the sole purpose of making these baked sweet potato fries. He, on the other hand, reaches for regular potatoes so we can make roasted potato wedges.

In truth, neither of us mind who wins — we love both options. It is fun to battle every once in a while, though.

How We Make Roasted Potato Wedges So They Don’t Stick

We’ve been making a version of these oven fries for quite some time now. Over time, we’ve learned a few tricks for making them best. One of the biggest issues we’ve had personally when making roasted potato wedges is that they stick to the pan. Being forced to slowly peel potato wedges from your baking sheet is no fun.

Have you had this problem?

Tricks We’ve Tried to Prevent Sticking

It’s pretty common. We’ve tried a few things to prevent it. First was parchment paper. That worked pretty well, but we didn’t think the potato wedges browned as well. Second, was adding some of the fat (in our case, that’s olive oil) to the pan instead of tossing with the potatoes. This worked well.

Third, we soaked the wedges in hot water, which removes some of the potato starch. Again, this worked. Finally, we found using a heavy nonstick baking sheet helps — if you have one, we recommend it.

In our recipe below, we’ve combined a few tricks in hopes that you won’t find yourself slowly peeling roasted potato wedges from your baking sheet.

Here’s What We Do

We soak the wedges in hot water for 10 minutes — you can thank Cook’s Illustrated for that tip. Next, we dry them very well and toss them with some olive oil. Then, before tossing onto the baking sheet we spread a little extra olive oil over the pan itself.

Oven fries recipe with olive oil, salt, pepper and rosemary.

The wedges are baked in a hot oven for 20 minutes or so, turned and placed back into the oven until lightly browned, crisp on the outside and tender inside.

Oven fries recipe with olive oil, salt, pepper and rosemary.

And that’s it … I suppose Adam won the battle this time.

Interested in a few more vegetable sides to try? Take a look at these:

Or, take a look at these Potato Wedges tossed with Parmesan Cheese from Natasha’s Kitchen and these Potato Wedges from The Pioneer Woman. Another option is to make this Garlic Roasted Potato recipe from Ina Garten — they sound wonderful.

4.8 from 4 reviews
Rosemary Roasted Potato Wedges
 
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If you have one, a nonstick baking sheet works really well here. Baked potato wedges do have a tendency to stick to the pan, which can be annoying. The nonstick baking sheet not only helps with sticking, it’s darker finish helps them brown a little more. If you don’t have a nonstick baking sheet, you will still be okay if you use a pan that’s heavier duty.

To prevent as much sticking as we can, we do two things: first, the cut potato wedges are soaked in hot water for 10 minutes, removing starch. Second, we use a good amount of olive oil (about 1 tablespoon per potato). Some is spread onto the baking sheet and the rest is tossed with the soaked and dried potatoes.
Yield: 6 servings
You Will Need
  • 4 large baking potatoes, unpeeled
  • 4 tablespoons (1/4 cup or 60 ml) olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh rosemary leaves
  • 1/2 teaspoon finishing salt, like flaky sea salt (optional)
Directions
  1. Heat the oven to 400º F. Evenly coat a large baking sheet with 1 tablespoon of the olive oil.
  2. Prepare Potato Wedges: Scrub and rinse potatoes then cut each potato into 6 long wedges and add to a large bowl. Cover potatoes with hot water and soak for 10 minutes. Drain potatoes, spread out onto a clean dish towel and pat very dry.
  3. Dry the bowl the potatoes were soaking in, add potatoes back to the bowl and toss with remaining 3 tablespoons of olive oil, salt, pepper and rosemary. Spread the potatoes in a single layer, cut side down on the baking sheet.
  4. Bake Potatoes: Bake the potatoes, turning to other cut side after 20 minutes, until lightly browned, crisp on the outside and tender inside; 35 to 45 minutes.
  5. Sprinkle with a little extra salt (if desired) and serve.
Notes and Tips
We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.

Recipe inspired and adapted from Ina Garten's Baked Potato Wedges Recipe and Cook's Illustrated's Oven Fries Recipe.

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About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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12 Comments

1 Denise | TLT March 25, 2014 at 4:03 am

Sweet or regular, I love them both! Especially when they’re crunchy roasted as sprinkled with rosemary like these beauties.

Reply

2 Joanne April 3, 2014 at 11:22 am

:) thanks!

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3 Lore March 27, 2014 at 3:14 pm

I just made this and they came out great my family loved them. Follow the recipe exactly as it said and they didn’t stick to the pan that made me very happy :).

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4 Joanne April 3, 2014 at 11:07 am

Nice! So happy about that :)

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5 Lauren March 28, 2014 at 12:20 am

I love adding rosemary to potatoes, it adds so much doesn’t it?! Yum!

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6 Adam March 29, 2014 at 12:49 pm

Yep … we love it :)

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7 Amanda April 8, 2014 at 8:30 pm

These were so good! Crispy on the outside, soft on the inside. Some of the best I’ve ever had. I did have trouble with them sticking to the pan when I took them out to flip them over, but they weren’t stuck on the pan at the end.

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8 Adam April 10, 2014 at 2:53 pm

Great! Glad they worked out in the end for you.

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9 Lysa C April 14, 2014 at 12:09 am

I made these for my family. WOW what a reaction. They loved them and devoured every last potato wedge. Great recipe!

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10 Joanne April 16, 2014 at 12:45 pm

Nice! Glad they worked well for you.

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11 Jan May 11, 2014 at 2:22 pm

Just took them out of the oven and quickly tasted one. This recipe is the bomb!!!!

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12 Joanne May 12, 2014 at 5:39 pm

Nice!

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