Oven roasted potato wedges mimic deep-fried ones. Prepare these Rosemary Roasted Potatoes when you need something with flavor and crunch to accompany roasted and grilled fish, meat or poultry. They are perfect with Pan Grilled Steak au Whiskey, pictured here.

Omit the rosemary if you like or substitute sprigs of fresh thyme.

Soaking the cut potato wedges in cold water removes some of the surface starch so that the potatoes don’t stick together. Be sure to dry the potatoes well before tossing them in the oil because any moisture will prevent them from getting crisp and golden.

Rosemary Roasted Potatoes

Yield: 4 to 6 Servings


1 pound Yukon Gold or russet potatoes, (about 3–4 large potatoes)

Kosher salt

2 tablespoons olive or vegetable oil

4–5 sprigs of fresh rosemary, needles removed from the stem

Fresh ground black pepper


  1. Preheat oven to 400°F.
  2. Peel the potatoes then cut them, lengthwise, into wedges. Place them in a bowl of ice cold water with 2 tablespoons of salt. Soak for 10 minutes. Drain the potatoes and dry them with a paper towel.
  3. Place the potatoes in a roasting pan just large enough to accommodate them in one layer. Drizzle with the olive oil, add the rosemary and toss to coat well. Season with black pepper
  4. Bake the potatoes in the preheated oven for about 30 minutes, opening the oven 3 or 4 times and stirring the potatoes so that they cook evenly. Season with fresh ground black pepper and additional salt, if needed, before serving.