Recipe – Oven-Roasted Rosemary Potato Wedges

If you feel up to baking, then these oven-roasted Rosemary potato wedges are a nice side dish. Especially, during cooler weather when the oven heat will help warm the house and the warm potatoes will warm the soul. This oven-roasted Rosemary potato wedge recipe is easy to make.


  • 4 large potatoes, unpeeled and cut into wedges
  • 1 medium sweet onion, finely chopped
  • 2 cloves garlic, minced
  • 1 Tablespoon, minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • ½ teaspoon salt (optional)
  • ¼ teaspoon pepper (optional)
  • ¼ teaspoon red pepper (optional)


  • Preheat oven to 400o F / 200 o C/ Gas Mark 6
  • Put all ingredients in a large sealable plastic bag.
  • Seal bag and toss to coat potato.
  • Then, gently pour into a 9 x13-inch baking pan and spread evenly.
  • Bake uncovered for 45 to 50 minutes, turning potatoes over once about mid-way through.