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Small Russet Potatoes
, cut into wedges
Salt
, divided, plus more to taste
Extra Virgin Olive Oil
, divided
Black Pepper
Fresh Rosemary
, chopped

Potato Wedges

Small russet potatoes work best for this recipe, so the wedges aren’t too large or unwieldy. To cut them, slice each potato in half lengthwise, then cut each half into 3 evenly sized wedges.
Total time: 0 min
Servings: 2
Equipment: Oven & Stove
  • 1 Small Russet Potatoes, cut into wedges
  • 11/4 tsp. Salt, divided, plus more to taste
  • 5 tbsp. Extra Virgin Olive Oil, divided
  • 1/2 tsp. Black Pepper
  • 1 tbsp. Fresh Rosemary, chopped
  • Preheat the oven to 425°F and set a rack in the middle position.
  • In a large pot, bring 3 quarts (3 liters) of water to a boil. Add the potato wedges and 2 teaspoons of the salt. Boil for 6–7 minutes, then drain well in a colander. Holding the colander over the sink, gently shake it in a flipping motion so the potatoes turn and the surfaces get roughed up—this helps them crisp up in the oven. You’re not trying to break them, just scuff the edges a bit.
  • Pour 3 tablespoons of the oil onto a large sheet pan. Add the potatoes directly to the pan, along with ¾ teaspoon salt, the pepper, and rosemary (if using). Avoid using foil, as the potatoes may stick. Toss everything together right on the pan, then arrange the wedges in a single layer, with one of the cut sides down.
  • Bake for 15–20 minutes, or until golden on the bottom. Flip the potatoes with a spatula, drizzle with the remaining 2 tablespoons of oil, and return to the oven for another 15–20 minutes, or until deeply golden and crispy all over. (If they’re not quite there yet, don’t hesitate to give them a few extra minutes—ovens vary, and the goal is crisp edges and golden color.)
  • Serve hot, sprinkled with more salt to taste.