Crispy Potato Wedges

If you’re looking for a simple, high-carb meal that will satisfy your tummy and your taste buds, this is your recipe. These potatoes are clean, filling and delicious. Great for a main dish or even a small side.



  • 2½ pounds gold potatoes
  • 1 tablespoon olive oil
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 1 teaspoon dried garlic
  • 1 teaspoon dried onion
  • optional: salt


  1. Preheat oven to 350 degrees.
  2. Wash and scrub potatoes. Chop into short wedges.
  3. Add potatoes to a large pot and fill with enough water to cover the potatoes. Bring to a boil. Boil 6 minutes.
  4. Meanwhile, combine spices in a small bowl and crush together.
  5. Drain the potatoes and put them back in the large pot. Pour spice mixture over the potatoes and gently mist together with a spatula.
  6. Line a baking sheet with foil and use a brush to spread olive oil over the foil.
  7. Pour potatoes onto the baking sheet and spread apart so no potatoes are  on top of each other. Bake 25 minutes.
  8. After 25 minutes, increase temperature to 400 dergrees for 5 minutes to get the potatoes crispy.

Prep time: 15 minutes
Cook time: 36 minutes
Servings: 2-3

I like to dip my potatoes in ketchup. What about you? Share in the comments.

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