Crispy Roasted Potatoes Wedges


Crispy Roasted Potatoes Wedges

The crispiest ever oven roasted potatoes wedges! You ready to fall in love?
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Side Dish
Cuisine: American
Keyword: potatoes,wedges,baked



  • 400 gr Potatoes
  • 2 tablespoons Extra virgin olive oil
  • some sprigs Rosemary
  • 2 leaves Sage
  • Garlic powder
  • Salt
  • Black pepper
  • To boil the potatoes:


  • 2 liters Water
  • 4 gr Baking soda
  • 25 gr Salt


  • Rinse and scrub the potatoes, then peel them if you don't want to eat the skin (I love it!). Cut them into large chunks.
  • Bring up a large pot of water (2 liters) to a boil and add salt and baking soda. When it boils, throw the potatoes in.
  • Pierce them to check if they're ready: they are when the knife meets some resistance. Drain and let them chill into the pot for a minute so the excess steam goes away.
  • In the meantime heat some extra virgin olive oil with minced sage and rosemary and let it" infuse" for 1/2 minutes (pay attention not to burn them). Add garlic powder (or fresh one). Turn off the heat.
  • Preheat oven to 220° C (430° F).
  • Place potatoes in a large bowl, add the infused oil, salt and pepper then toss until a sort of mashed potato–like paste has built up on the outside.
  • Spread out potatoes in a single layer on a baking tray and bake for 25 minutes.
  • After 25 minutes lightly shake the tray and turn potatoes, then bake for 25/30 minutes more or until golden brown.
  • Serve immediately.

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