Rosemary Baked Potato Wedges

Rosemary Baked Potato Wedges

31 Reviews 2 Pics
  • Prep

    35 m
  • Cook

    45 m
  • Ready In

    1 h 20 m
growing daily
Recipe by  growing daily

“These oven-baked potato wedges come with a crunch.”

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Adjust Servings

Original recipe yields 10 pounds



  1. Preheat an oven to 450 degrees F (230 degrees C). Prepare 4 baking sheets with cooking spray.
  2. Stir together the olive oil and melted butter. Place the potato wedges in a large bowl; pour the butter mixture over the potatoes; toss to coat. Mix together the flour, bread crumbs, rosemary, garlic powder, onion powder, and salt; add to the potatoes and stir. Spread the potato wedges in single layers on the baking sheets.
  3. Bake in the preheated oven until browned, occasionally moving the sheets around to assure even baking, about 45 minutes.

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Reviews (31)

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I also scaled this recipe down for 4 people. My husband, two teens and I all loved it. I've been trying to find a recipe that can rival the frozen wedges readily available in stores, and I have finally found it. The only changes I made were using fresh, chopped garlic because I didn't have garlic powder, and I added some smoked Paprika for added taste and color. I'll definitely make this recipe again.

Sarah Jo

Sarah Jo

I cut this recipe in half. I found I had the same issue that Pam-3BoysMama had in that the rosemary just would not stick on the potatoes. I think I'd like to try this again without the flour and breadcrumbs and see if I don't have better luck with the spices sticking. I think it might be better.



Made this a couple times...always a HIT!!

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Amount Per Serving (30 total)

  • Calories
  • 197 cal
  • 10%
  • Fat
  • 3.9 g
  • 6%
  • Carbs
  • 36.7 g
  • 12%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 525 mg
  • 21%

Based on a 2,000 calorie diet



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Baked Mashed Potatoes


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Fabienne's Hasselback Potatoes