This roasted potato wedge recipe is a healthier alternative to traditional French fries. They are also easy to make and a quick side dish for an instant dinner option. Roasting the wedges gives them intense flavor and slightly crisp texture that can be enjoyed with a variety of dips or in any salad. Roasted potatoes are great for your diet; they're less greasy and have more nutrients than deep-fried or baked varieties. This recipe is adaptable, so feel free to use whatever herbs you like! The perfect white wine vinegar offers additional flavor without adding calories or sodium.
Ingredients
2 medium potatoes, about 2-3 inches long, washed and dried
1 tablespoon fresh rosemary, chopped (optional)
1 teaspoon sea salt or kosher salt
1/4 cup olive oil - 1 tablespoon if using a high-heat oven (bake at 400 degrees) or 3 tablespoons if using a low-temperature oven (roast at 350 degrees)
Method
Cut the potatoes into wedges. If they are very large and thick (greater than 2 inches), cut them in half first. Place the sliced potatoes on a large plate. Drizzle with olive oil and season with salt. Scatter the rosemary on top, if desired. Let sit for 10 minutes so that the potatoes start to become more tender. Place potatoes in a large bowl with a larger plate on top. Set oven to 400 degrees Fahrenheit (or if using a lower temperature setting, add oil and toss before setting oven temperature). Bake for about 20-30 minutes, flipping once or twice during the roasting process, until crispy and caramelized. Toss frequently to prevent burning and ensure even browning. For crispy wedges on the stovetop: Place the potatoes in a large pot of salted water and boil until fork-tender. Drain well and let cool slightly before drizzling with oil, seasoning with salt and pepper as directed above. Place on baking sheet cut side down.
Use a large hob-proof pot (or stovetop-safe skillet) with high sides for cooking the potatoes.
To test for doneness, start by tasting the very tip of a wedge. You can also take out a wedge and cut it open to look for doneness. The last step is to use your nose—if you smell it, roast it!
