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Oven-Roasted Potato Wedges

Rosemary lends a delicious, delicate flavor to these potato wedges. This recipe is perfect for company.—Ellen Benninger, Stoneboro, Pennsylvania
  • Total Time
    Prep: 10 min. Bake: 45 min.
  • Makes
    8 servings


  • 4 unpeeled baking potatoes (2 pounds)
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon pepper


  • Cut potatoes lengthwise into wedges; place in a greased 13-in. x 9-in. baking pan. Drizzle with oil. Sprinkle with onion, garlic, rosemary, salt if desired and pepper; stir to coat. Bake, uncovered, at 400° for 45-50 minutes or until tender, turning once.

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  • delowenstein
    Aug 1, 2013

    Actually, I had prepared this recipe when itappeared in Taste of Home. I did adapt therecipe to suit my tastes and I thought that this was a delicious recipe! I used: 1/4 cupof olive or vegetable oil, 1 tsp. Italian seasoning, 3 lbs. unpeeled Red Bliss potatoes, cut in half. I baked 50 minutes or until tender at 400o F. I admit that when I made these potatoes, I polished them off myself-they were THAT good!Thank you, Ellen Benninger, for sharing your recipe! delowenstein

  • xlsalbums
    Feb 26, 2013

    No comment left

  • Zsa Zsa Kay
    Sep 1, 2012

    love. love, love..