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Illustration of golden cooked potato wedges with rosemary on a serving platter
From the Sapidus kitchen

Roast potato wedges with crisp edges

Golden potato wedges with soft centres, olive oil and a gentle touch of rosemary or thyme. Space on the tray and dry potatoes do more for the crust than large amounts of seasoning.

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Home-tested. This recipe has been tested in the Sapidus kitchen.1001

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All recipes start at 4 people, as a side dish.

Ingredients now shown for 4 people as a side dish.

Quantity4 people · side dishApproximate timeAbout 45–55 minutesEquipmentBaking tray and large bowl

Cuisine: International

Estimated timing: about 10 min preparation · about 40 min cooking. These estimates describe the basic method and are not measured kitchen timings. Follow the method and any time ranges above.

Step by step

Method

  1. Heat the oven

    Set the oven to 220 °C conventional, or 200 °C fan. Use a roomy baking tray.

  2. Cut and dry

    Scrub the potatoes; leave the skins on if you like. Cut into even wedges, about 2–3 cm at their thickest. Rinse briefly and dry thoroughly with a clean tea towel.

  3. Toss with oil and seasoning

    Mix the potatoes with oil, salt, pepper and either rosemary or thyme. Spread in one layer, leaving space between the pieces and placing a cut side against the tray.

  4. Roast until golden and tender

    Roast in the middle of the oven for about 35–45 minutes. Turn after about 25 minutes. They are ready when the edges are golden and a thin knife slides in easily. Serve immediately.

Get to know the spices in this dish

About this version

Home-tested in the Sapidus kitchen. Thyme is a good seasoning choice as an alternative to rosemary. Quantities are for a side dish; times are approximate, so check tenderness and browning.

Details that make a difference

Good to know before you cook

Choose the texture

Waxy potatoes give a firmer bite. Floury potatoes generally give a fluffier centre.

Let potatoes taste of potato

Replace rosemary with the same amount of dried thyme if preferred. Add fresh garlic only for the last 10 minutes to prevent burning. Taste a cooked potato before adding more salt.

For a larger batch

Use several trays. In a fan oven, swap their positions during cooking. A crowded tray produces more steam and less crust.

Sources and further reading

Sources were compiled with AI assistance.

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