Best 7 Baked Wedges With Fresh Rosemary And Sea Salt Recipes

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If you're looking for a crispy, flavorful side dish that's easy to make, look no further than these Baked Potato Wedges with Fresh Rosemary and Sea Salt. Made with just a few simple ingredients, these wedges are tossed in olive oil, rosemary, and sea salt, then baked until golden brown and tender.

In addition to the classic rosemary and sea salt flavor, we've also included three other delicious variations:

- **Garlic Parmesan Potato Wedges:** These wedges are coated in a garlicky Parmesan cheese mixture before baking, resulting in a cheesy, flavorful crust.

- **Spicy Buffalo Potato Wedges:** These wedges are tossed in a spicy buffalo sauce, giving them a kick of heat.

- **Cheesy Bacon Ranch Potato Wedges:** These wedges are topped with a cheesy bacon ranch dressing, making them the ultimate comfort food.

No matter which flavor you choose, these Baked Potato Wedges are sure to be a hit at your next party or potluck. So gather your ingredients and preheat your oven, because it's time to get baking!

Here are our top 7 tried and tested recipes!

BAKED POTATO WEDGES



Baked Potato Wedges image

Provided by Ina Garten

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 6

4 large baking potatoes, unpeeled
4 tablespoons good olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 teaspoon minced fresh garlic
1 teaspoon minced fresh rosemary leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down.
  • Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve.

CRISPY BAKED POTATO WEDGES RECIPE



Crispy Baked Potato Wedges Recipe image

These oven-baked potato wedges are easy and delicious every time. They are crispy on the outside and tender in the center. Don't skip the parmesan topping - it takes these over the top.

Provided by Natasha Kravchuk

Categories     Easy

Time 1h10m

Number Of Ingredients 8

4 medium russet potatoes ((1 1/2 to 2 lbs) scrubbed and rinsed)
1/4 cup extra virgin olive oil
1/2 tsp fine sea salt (or kosher salt)
1/2 tsp paprika
1/4 tsp black pepper
1/4 tsp garlic powder
2 Tbsp parsley (finely chopped)
1/4 cup parmesan cheese (grated)

Steps:

  • Preheat the oven to 450˚F. Line a rimmed baking sheet with foil or parchment paper. Cut potatoes into wedges by cutting lengthwise in half then slice each half into 4-5 wedges, (1/2"- thick). Place potatoes in a bowl of cold water with about 2 cups of ice cubes. Let them stand for 30 min then drain well and thoroughly pat dry with a tea towel or paper towels and place in a large dry mixing bowl.
  • Season potatoes with salt, paprika, pepper, and garlic powder and toss to combine. Drizzle potatoes with 1/4 cup of olive oil and toss to coat potatoes in oil.
  • Immediately place potatoes on the lined sheet in a single layer, cut-side-down, and bake at 450˚F for 20 min then flip the potatoes and bake another 12-15 minutes or until potatoes are crisp on the outside and tender inside.
  • If using the topping, transfer the hot potato wedges to a mixing bowl, sprinkle with parmesan and parsley, and toss to combine. Serve right away with your favorite dipping sauce.

Nutrition Facts : Calories 307 kcal, Carbohydrate 39 g, Protein 6 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 253 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

ROASTED CABBAGE WEDGES



Roasted Cabbage Wedges image

Roasting cabbage brings out a sweet, nutty flavor from the caramelization that you don't get from other methods. Add fragrant caraway seeds and melted butter and you have the perfect pairing for corned beef or pot roast.

Provided by France C

Categories     Side Dish     Vegetables     Roasted Vegetable Recipes

Time 35m

Yield 8

Number Of Ingredients 6

1 (3 pound) cabbage
½ cup melted butter
2 teaspoons caraway seeds
2 teaspoons white vinegar
salt to taste
ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Cut the head of cabbage in half vertically through the core. Cut each half into 4 wedges. Place the wedges on the baking sheet.
  • Combine butter, caraway seeds, and vinegar in small bowl. Brush 1/2 of the mixture over the wedges. Season with salt and pepper.
  • Roast in the preheated oven for 15 minutes. Gently flip the wedges, brush with remaining butter mixture, and season with more salt and pepper. Return to the oven and roast until wedges are soft and edges are lightly charred, 8 to 10 minutes more.

Nutrition Facts : Calories 146.3 calories, Carbohydrate 10.2 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 4.5 g, Protein 2.4 g, SaturatedFat 7.4 g, Sodium 131.9 mg, Sugar 5.5 g

POTATOES ROASTED WITH ROSEMARY AND SEA SALT



Potatoes Roasted with Rosemary and Sea Salt image

Categories     Potato     Breakfast     Brunch     Roast     Christmas     Easter     Thanksgiving     Valentine's Day     Vegetarian     Rosemary     Winter     Vegan     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 6

8 ounces red-skinned new potatoes (about 3), each cut into 6 wedges
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse sea salt or other coarse salt
1/2 teaspoon ground black pepper
3 large garlic cloves, minced
1 1/2 teaspoons chopped fresh rosemary

Steps:

  • Preheat oven to 400°F. Toss potatoes with oil, salt and pepper in medium bowl to coat. Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.
  • Add garlic and rosemary to potatoes; toss. Roast until potatoes are just tender, about 10 minutes. Transfer to plate; serve.

HERBED PARTY POTATO WEDGES



Herbed Party Potato Wedges image

I used to make these potatoes as a side dish and one day tried them out as an appetizer for a party. What a hit! They are great finger food and taste good at room temperature, and the herbs can be varied however you like. The convenience of these easy, inexpensive appetizers is awesome. -Amy Eyler, Ellisville, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield about 4 dozen.

Number Of Ingredients 9

6 large russet potatoes, cut into 8 wedges each
1/4 cup olive oil
4 teaspoons minced fresh rosemary
4 teaspoons minced fresh thyme
1-1/2 teaspoons sea salt
3/4 teaspoon pepper
1-1/2 cups sour cream
1/3 cup grated Parmesan cheese
2 garlic cloves, minced

Steps:

  • Preheat oven to 425° Combine first six ingredients; toss to coat. Transfer potato wedges to baking sheets or a cooking stone. Bake 40-45 minutes or until browned on bottom, turning once. Meanwhile, to make sauce, mix sour cream, Parmesan cheese and garlic in a small bowl; refrigerate until serving.

Nutrition Facts : Calories 63 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 75mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

BAKED WEDGES WITH FRESH ROSEMARY AND SEA SALT



Baked Wedges With Fresh Rosemary and Sea Salt image

Tasty, delicious golden wedges, that are so easy to prepare and great served with grilled meats, chicken, ribs, or on their own as a snack, or light lunch.

Provided by djmastermum

Categories     Lunch/Snacks

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 7

5 large potatoes
3 -4 tablespoons chopped fresh rosemary
sea salt, for sprinkling
1/2 cup butter, melted
2 garlic cloves, crushed
1/8 cup olive oil
1/8 cup melted butter

Steps:

  • Cut each potato into 8 wedges. You can use peeled or unpeeled potatoes.
  • Melt butter with crushed garlic, place into a bowl.
  • Add wedges to butter in the bowl and mix until all wedges are coated with the garlic butter.
  • Add 1/8 cup butter and 1/8 cup olive oil to a large baking dish.
  • Add wedges to large baking dish.
  • sprinkle with the chopped rosemary and the sea salt.
  • Bake in preheated 180°F oven until golden and crisp, may need to be turned.

Nutrition Facts : Calories 673, Fat 36, SaturatedFat 19.3, Cholesterol 76.3, Sodium 232.7, Carbohydrate 81.4, Fiber 10.4, Sugar 3.6, Protein 9.8

LEMON & ROSEMARY POTATO WEDGES



Lemon & rosemary potato wedges image

Put a tray of these in the oven and serve them with anything from fish to sausages, fried eggs to roasts

Provided by Mary Cadogan

Categories     Side dish

Time 45m

Number Of Ingredients 4

1kg large-ish waxy potatoes
3 tbsp olive oil
juice 2 lemons
1 tbsp chopped fresh rosemary or 1 tsp dried

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut into thick wedges. Put in a pan, pour in enough water to cover and bring to the boil. Simmer for 2 mins, then drain well, shaking the colander.
  • Put the olive oil, lemon juice and rosemary in a roasting tin with some salt and pepper. Add the potatoes and toss well until they are coated and glistening. Leave to soak up the oil and lemon for 10 mins, then bake for 20-30 mins, shaking the tin halfway through until the potatoes are nicely browned and glossy.

Nutrition Facts : Calories 227 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.29 milligram of sodium

Tips:

  • Choose the right potatoes: Russet potatoes are ideal for baking wedges because they are starchy and have a fluffy texture. You can also use Yukon Gold or red potatoes, but they may not be as crispy as Russet potatoes.
  • Cut the potatoes into even-sized wedges: This will help them cook evenly. If the wedges are too thick, they will take longer to cook and may not be as crispy. If they are too thin, they will cook too quickly and may burn.
  • Toss the potatoes with olive oil, rosemary, and sea salt: This will help them to brown and develop a delicious flavor. You can also add other herbs or spices, such as garlic powder, onion powder, or paprika.
  • Bake the potatoes at a high temperature: This will help them to get crispy on the outside and fluffy on the inside. Bake the potatoes at 425 degrees Fahrenheit for about 20 minutes, or until they are golden brown and tender.
  • Serve the potatoes immediately: Baked potatoes are best served hot and fresh out of the oven. You can serve them with a variety of dipping sauces, such as ketchup, mayonnaise, or ranch dressing.

Conclusion:

Baked potato wedges are a delicious and versatile side dish that can be served with a variety of meals. They are easy to make and can be customized to your liking. Whether you like them crispy or soft, spicy or mild, there is a baked potato wedge recipe out there for you. So next time you are looking for a quick and easy side dish, give baked potato wedges a try. You won't be disappointed!

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