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 a bowl, add olive oil and all remaining ingredients, then toss multiple times to evenly coat.

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

  5. Serve immediately.