Ingredients

• 2 lbs (≈1 kg) potatoes (Yukon Gold or Russet), scrubbed and cut into wedges
• 3 tbsp olive oil
• 1 tsp garlic powder (or 2 cloves fresh garlic, minced)
• 1 tsp paprika (smoked paprika optional)
• 1 tsp fine sea salt (adjust to taste)
• ½ tsp freshly ground black pepper
• 1 tbsp fresh rosemary or 1 tsp dried rosemary
• 1 tbsp fresh thyme or 1 tsp dried thyme
• Optional: 1–2 tbsp grated Parmesan or chopped fresh parsley for serving

Instructions

1. Preheat oven: Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.
2. Prep potatoes: Cut potatoes into even wedges (about 6–8 pieces per medium potato). Pat dry with a clean towel — removing surface moisture helps them crisp.
3. Season: In a large bowl combine olive oil, garlic powder (or minced garlic), paprika, salt, pepper, rosemary and thyme. Add potato wedges and toss until evenly coated.
4. Arrange: Spread potatoes in a single layer on the baking sheet with cut sides down when possible (gives better browning). Avoid overcrowding — use two sheets if needed.
5. Roast: Roast for 20–25 minutes, then flip potatoes and roast another 15–20 minutes until deeply golden and crisp. Total time 35–45 minutes depending on potato size and oven.
6. Finish: Remove from oven and, if using, toss with grated Parmesan or sprinkle with chopped parsley. Taste and adjust salt if needed.
7. Serve: Serve hot as a side with meats, fish, or a salad, or enjoy on their own with your favorite dip (aioli, ketchup, or yogurt dip).

Tips for Best Results

• Dry the potatoes: Patting wedges dry before oiling helps them crisp instead of steam.
• High heat: Roasting at 425°F gives a crisp exterior and tender interior — lower temps make them softer, not crisp.
• Spacing: Give wedges room on the tray so air circulates — overcrowding causes soggy potatoes.
• Variation: For extra crispness parboil wedges 5 minutes, drain and shake to roughen the surface, then roast.

Serving Suggestions

• Serve with garlic aioli, sour cream, or spicy ketchup.
• Pair with roasted chicken, grilled steak, or baked fish for a full meal.
• Top with crumbled feta and a squeeze of lemon for a Mediterranean twist.

Benefits

Potatoes provide energy-rich carbohydrates, fiber (when skin is left on), vitamin C and potassium. Roasting with heart-healthy olive oil gives flavor and satiety while keeping the recipe simple and wholesome.