crispy rosemary-garlic potato wedges

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Potato wedges are my jam- I make them practically every week. What's even better is that potatoes are relatively inexpensive, but easy to prepare. I can remember my mother making these growing up, which I would happily douse in an excessive amount of ketchup. Since then, I've moved on from the ketchup part, but definitely not the potatoes! If you bake potatoes in the oven at a moderately high temperature for a longer period of time, they will develop a crispy outer layer and a warm and soft inside. Who knew that with just a little garlic, salt, pepper, and olive oil the humble potato could transform into something so delicious and flavorful? I love to pair these potatoes with roasted veggies and either scrambled eggs or baked tofu for a quick and simple week night dinner that will satisfy your comfort food cravings.



  • 4-5 baby red potatoes
  • 2 garlic cloves, minced
  • 1-2 sprigs of fresh rosemary
  • 1-2 TBS of olive oil
  • Salt and pepper to taste
  • nutritional yeast (optional)


Pre-heat oven to 375 degrees. Cut potatoes in wedges (4-6 slices per potato depending on how large your potatoes are). Remove rosemary from stem and roughly chop. Place potatoes on a baking sheet, sprinkling garlic, rosemary, salt, and pepper on top. Drizzle olive oil over potatoes and mix potatoes, spices, and oil together (I usually use my hands) until evenly coated. Place in oven and roast until dark brown and crispy, about 30-40 minutes. Stir occasionally to ensure the potatoes don't stick to the pan and are browned evenly. Take out of oven and sprinkle with nutritional yeast (it gives the potato a wonderfully nutty/cheesy-like flavor!). Makes 1-2 servings.

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