Roasted Potato Wedges with Rosemary and Golden Edges

Welcome! Let’s make rustic oven-roasted potato wedges with rosemary and garlic—golden on the outside and soft in the center. This home-style side dish makes 4 servings and takes 65–75 minutes total, including 20 minutes of active work and 45–55 minutes of waiting. The first 15 minutes of preparation overlap with the oven’s 20-minute preheat. Ingredients: • 2 pounds medium russet potatoes • 3 tablespoons olive oil • 1 tablespoon finely chopped fresh rosemary leaves • 1 teaspoon garlic powder • 1 teaspoon sweet paprika • 1 teaspoon fine salt • ½ teaspoon ground black pepper Preparation: Preheat a conventional oven to 425°F with a rack in the middle. Scrub and thoroughly dry the potatoes, then cut them lengthwise into evenly sized wedges about 1 inch thick at the widest part. Finely chop the rosemary. Toss the wedges in a large bowl with the olive oil, rosemary, garlic powder, paprika, salt, and pepper until evenly coated. Arrange them in one layer on a bare baking sheet, cut side down, with a little space between each piece. Roast for 20 minutes, then carefully turn each wedge onto its other cut side. Roast for another 15–25 minutes, checking after 15 minutes. They’re ready when the cut sides are golden brown and a knife slides easily into the thickest center. Total roasting time is 35–45 minutes, not including the time to turn the wedges. Rest uncovered for 5 minutes, then transfer to a serving plate and serve warm. Would you serve these potato wedges as a side dish or enjoy them on their own? #PotatoWedges #RosemaryPotatoes #HomeCooking Chapters: 0:00 Intro 0:25 Ingredients 1:25 Cooking starts 4:25 Final result