Garlic and Rosemary Roasted Potato Wedges

Ah, Garlic and Rosemary Roasted Potato Wedges! This dish has a special place in my heart and belly. I remember the first time I whipped them up for a cozy dinner with friends; the moment I pulled them out of the oven, they filled my kitchen with the most wonderful aroma. It was like a warm hug, inviting everyone to gather around the table. There’s something so comforting about perfectly crispy potato wedges, and the combination of garlic and rosemary truly elevates them to a whole new level.

Not only are these potato wedges super easy to make, but they also pair beautifully with almost any main dish, or you can enjoy them on their own as a delicious snack. Plus, they’re the perfect canvas for all sorts of seasonings and dips! Trust me, once you make these wedges, they’ll quickly become a favorite in your household, just like they are in mine.

What’s in Garlic and Rosemary Roasted Potato Wedges?

Potatoes: The star of the dish! I recommend using Russet or Yukon Gold potatoes for their fluffy texture and ability to crisp up nicely in the oven.

Garlic: Fresh garlic cloves add a depth of flavor that’s simply irresistible. I like to smash them slightly to release all that fragrant goodness.

Fresh Rosemary: This aromatic herb is a match made in heaven with potatoes. It adds a lovely earthy flavor and a wonderful scent. Fresh is best, but dried can work in a pinch.

Olive Oil: A good drizzle of olive oil helps achieve that crispy exterior while also serving as a flavor enhancer. Extra virgin olive oil is my go-to!

Salt and Pepper: You can’t forget these essentials! They bring out the flavors and make everything taste better.

Is Garlic and Rosemary Roasted Potato Wedges Good for You?

These potato wedges can actually be a healthier option compared to many other snacks or side dishes when prepared right.

Potatoes: They are a good source of vitamins and antioxidants and provide plenty of fiber, especially if you leave the skins on. Plus, they are low in calories when prepared without excessive fats.

Garlic: Not just for flavor, garlic is known for its immune-boosting properties and potential heart health benefits!

Rosemary: This fragrant herb may offer anti-inflammatory benefits and can aid in digestion. Plus, its wonderful aroma can uplift your mood!

However, keep an eye on portion sizes, especially with the olive oil. Moderation is key, no matter how delicious these wedges are!

Ingredients List

– 4 medium Russet or Yukon Gold potatoes, washed and cut into wedges
– 4 cloves of garlic, smashed
– 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
– 3 tablespoons extra virgin olive oil
– Salt and pepper to taste

*Serves 4 as a side dish*

How to Make Garlic and Rosemary Roasted Potato Wedges?

1. Preheat your oven to 425°F (220°C). This high temperature is essential for that perfect crispiness.
2. In a large bowl, combine the potato wedges with olive oil, smashed garlic, chopped rosemary, salt, and pepper. Toss them until they are well coated.
3. Spread the wedges in a single layer on a baking sheet. Make sure they’re not overcrowded—this will ensure they roast nicely!
4. Pop them in the oven and roast for about 30-35 minutes, turning halfway through. You want them golden brown and crispy!
5. Once they’re cooked to perfection, remove them from the oven, and let them cool for just a couple of minutes.
6. Finally, transfer them to a serving dish, and enjoy hot—though good luck sharing these; they might just disappear fast!

Potato Tips and Serving Suggestions

– If you want to get fancy, you can sprinkle some grated Parmesan cheese over the wedges during the last few minutes of baking for an extra layer of flavor.
– For a spicy kick, consider adding a pinch of red pepper flakes along with the garlic and rosemary.
– Pair these flavorful wedges with your favorite dipping sauce—ketchup, garlic aioli, or even a zesty yogurt dip works wonderfully.

I really hope you give these Garlic and Rosemary Roasted Potato Wedges a try! They’re such a simple way to bring warmth and flavor to your table. I’d love to hear how they turn out for you or what variations you try. Happy cooking, my friends!