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potato wedges on a baking sheet

Garlic Roasted Red Potato Wedges with Olive Oil and Rosemary

Garlic Roasted Red Potato Wedges with Olive Oil and Rosemary crisp up perfectly in the oven.
Course Appetizer, Breakfast, Gluten Free, Savory, Side Dish, Vegan, Vegetarian
Keyword roasted red potato wedges
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Author Monique of AmbitiousKitchen.com


  • 4 large red potatoes, cut into wedges
  • 3 tablespoons olive oil, plus more for pan
  • 4 cloves garlic, minced
  • 2 tablespoons minced fresh rosemary leaves
  • 1 tablespoon parsley
  • salt and pepper, to taste


  1. Preheat oven to 425 degrees F. Place 2 teaspoons of olive oil on a baking pan or roasting pan and place in oven until hot and oil begins to shimmer, about 3-5 minutes.

  2. In a large plastic ziploc bag, add potatoes, 3 tablespoons of olive oil, garlic, rosemary, parsley, and a generous amount of salt and pepper. Close bag and shake to evenly coat the potatoes.
  3. Dump the potatoes on the hot pan, and evenly distribute them in 1 single layer and place in oven. After 20 minutes, loosen the potatoes gently with a spatula and flip over. There may still be pale potatoes, so try and arrange those on the outer edges of the pan. 
  4. Place back in oven for another 15 minutes, then flip again and bake for another 10 minutes or until potatoes are golden brown, crispy, and cooked through. Season with salt and pepper to taste. Serve with roasted chicken and a variety of dipping sauces.