Oven baked potato wedges recipe

oven baked potato wedges

5 from 7 reviews

a delicious clean eating main dish or side dish


  • 1 kg large organic potatoes washed, thoroughly dried with a paper towel, skins on, cut in long chunks
  • 1 tbsp rapeseed oil
  • 1 tsp salt
  • 3 tsp fresh rosemary leaves, finely chopped


  1. Preheat oven to 200°C | 390°F.
  2. Line 1 large baking sheet with parchment paper; set aside.
  3. Season sliced potatoes with rapeseed oil sprinkled over the potatoes.
  4. Add fresh rosemary and salt.
  5. Toss the potatoes in a bowl or plastic bag until the seasoning mixture and the oil have been evenly spread onto the potatoes.
  6. Arrange wedges in a single layer on a large baking tray.
  7. Bake for at least 35 minutes.


  • For more crispiness you might want to turn them around with a spatula after 20 – 30 minutes.
  • You could also use red potatoes for this dish.