Perfect Potato Wedges


Perfect Potato Wedges

I’ve been getting lots of potatoes in my coop box lately, which is pretty typical for winter farmers markets and coops. This week I decided to cut the potatoes into thick wedges, coat them with some rosemary (from my yard this fall!), and add some herbs de Provence (the key ingredient). I was debating adding some nutritional yeast for cheesy flavor, but when they came out of the oven my son tasted them and said, “These are PERFECT, don’t change them!” 

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Servings: 12


  • 4 large Russet potatoes
  • 4 tablespoons extra virgin olive oil
  • 2 cloves garlic (minced)
  • 1 teaspoon salt
  • 1 teaspoon rosemary
  • 2 teaspoons herbs de Provence
  • 1/2 teaspoon black pepper


  1. Preheat oven to 400 degrees F.

  2. Scrub potatoes clean and cut each one in half lengthwise, then cut each half into 3-4 wedges according to size preference. 

  3. Place wedges in bowl, add olive oil and all remaining ingredients, then toss multiple times to evenly coat.

  4. Spread wedges onto large baking sheet and bake until lightly browned and crispy (about 30-35 minutes), turning over on other side with spatula after 20 minutes. 

  5. Serve immediately.