Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- Lightly coat a baking sheet with cooking spray to prevent sticking.
- Thoroughly wash the potatoes and cut each into 8 equal-sized wedges.
- Arrange the wedges on the prepared baking sheet, ensuring they're not overcrowded to allow proper crisping.
- Lightly spray the potato wedges with cooking spray until evenly coated.
- Sprinkle generously with sea salt and the chopped fresh rosemary, distributing evenly over all wedges.
- Bake in the preheated oven for 35-45 minutes, turning the wedges occasionally to ensure even browning.
- The wedges are done when the edges are deep golden brown and the centers are tender when pierced with a fork.
Nutrition
Notes
For extra flavor variations, try substituting the rosemary with smoked paprika, garlic powder, or a sprinkle of nutritional yeast in the last five minutes of baking for a cheesy flavor without the dairy.
These wedges pair perfectly with Greek yogurt mixed with herbs as a healthier alternative to sour cream for dipping.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore some crispness.