Crispy Rosemary Potato Wedges

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This recipe for crispy rosemary potato wedges is a flavorful side dish that is the perfect complement to any meal. Learn more

These potato wedges have only 3 ingredients and can be made in the air fryer or the oven. They are also gluten-free, paleo friendly and Whole30 compliant. Learn more

- Russet Potatoes - Olive oil - Fresh rosemary - Flaky sea salt - Black pepper - Dipping Sauce

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Step 1

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Step 2

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Step 3

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Step 4

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Crispy Rosemary Potato Wedges

(Baked and Air Fryer)

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- Russet Potatoes - Olive oil - Fresh rosemary - Flaky sea salt - Black pepper - Dipping Sauce

Ingredients

Step 1

Slice potato into wedges and store them an hour prior to cooking inside fridge in container with water. Make sure to fully submerge potatoes.

Step 2

Add the potato wedges to a large bowl. Then add in your salt, pepper, olive oil and chopped rosemary. Use your hands to toss and make sure all the potato wedges are as evenly covered as possible.

Step 3

Line a baking sheet with parchment paper and place your potato wedges in a single layer. Roast at 425 degrees for 45 minutes and flip halfway through. Garnish with more flaky salt and rosemary.

Step 4

To prepare this dish in air fryer add your potato wedges in a single layer. Air fry at 400 degrees for 20 minutes shaking the basket halfway through. Garnish with more flaky salt and rosemary and serve with your favorite dipping sauce.

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