Lemon Rosemary Potato Wedges Recipe: The Perfect Side Dish by Ann Marie Patitucci

Side Dishes Vegetables
a year ago

Lemon Rosemary Potato Wedges Recipe: The Perfect Side Dish

I love carbs. I always have and always will. Potatoes are one of my greatest weaknesses – but they're so worth it! I enjoy them in just about every form, including all types of french fries: steak fries, waffles fries, shoestring, curly, etc.

One of the things I love about this lemon rosemary potato wedges recipe is that it's a perfect side dish for so many meals. You can serve them with burgers, steak, fish, club sandwiches, breakfast sandwiches, grilled cheese, wings – whatever you like. This is a potato recipe the whole family will enjoy. The wedges are a great size and shape for toddler hands, too! And the prep is only 10 minutes.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4


  • 2 pounds large potatoes, peeled and cut into thick wedges
  • 3 tablespoons extra virgin olive oil
  • juice of 2 lemons
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

Here’s how to make it:

  1. Put the potato wedges into a saucepan. Pour in enough water to cover potatoes and bring to a boil. Simmer for about 2 minutes and drain well.
  2. Put the olive oil, lemon juice and rosemary on a rimmed baking sheet with some salt and pepper, to taste. Add the potatoes and toss until well coated. Leave on baking sheet to soak up the oil and lemon for 10 minutes.
  3. Bake in a preheated 375-degree F oven for approximately 20 to 30 minutes, shaking the baking sheet about halfway through so they don't stick to the bottom of the tray, until potatoes are slightly browned and “glistening.”

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Baking Sheets $8 & Up
Olive Oil $4 & Up
Dried Rosemary $4 & Up

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So easy to make with such flavor. 🍋
Rosemary and potatoes are a match made in heaven!

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