Crispy Garlic Rosemary Potato Wedges
User Reviews
5
Crispy Garlic Rosemary Potato Wedges
Description
This recipe uses russet potatoes peeled and cut into wedges, which are parboiled in salted water with baking soda to soften them just enough for roasting. The baking soda encourages browning and crispiness later. Meanwhile, garlic and fresh rosemary are quickly sautéed in olive oil until the garlic begins to brown, imparting flavor and aroma to the oil. This infused oil is strained, separating the crisp bits from the liquid oil.
After draining the potatoes, they are coated with the garlic-rosemary oil and baked in a hot oven at 450°F on parchment paper. The high heat develops a crispy, golden exterior while the insides remain soft and fluffy. The garlic and rosemary provide aromatic notes, with some crispy garlic pieces adding texture and flavor contrast.
These wedges work well as a side to grilled or roasted meats or as a savory snack. Achieving the right level of parboil is key; overcooking will reduce crispness. The garlic should brown briefly without burning to avoid bitterness.
Ingredients
- 4-5 lbs russet potato
- 2 1/2 tablespoons kosher salt
- 2-3 prigs rosemary fresh
- 1/2 teaspoon baking soda
- 5 cloves garlic fresh, minced
- 5 tablespoons olive oil
Instructions
- Pre-heat oven to 450 degrees and line a large baking sheet with parchment paper.
- Add 2 quarts of water to a large pot and bring to a boil.
- Peel and cut potatoes into 6-8 wedges for each potato.
- Once water comes to a hard boil, add salt and baking soda and mix. Then add potatoes, which will cool the water, so let pot come back to a boil before turning it down slightly (med or med high) to just a gentle boil.
- While potatoes are cooking, heat oil in a sauté pan on medium. Add garlic, rosemary, and pepper.
- Sauté until garlic begins to brown, only about 60-90 seconds, just until the garlic begins to brown, be careful to not let it burn!
- Then, take pan and pour everything (including the oil) through a sieve over a bowl. Keep the oil in the bowl and set the crispy garlic and rosemary aside.
- After the potatoes have low boiled for 7 minutes (and when potatoes can be easily pierced with a knife, you don't want them too soft!), gently drain them and then add them to a large bowl.
- Add the reserved oil to the bowl and gently toss.
- On a parchment lined baking sheet, add potatoes in a single layer. Use two baking sheets if you need to, be sure that it's a single layer of potatoes.
- Bake for 20 minutes and then remove from oven and with a metal spatula, gently turn for even baking. Return to oven and bake for another 20-30 minutes until crispy.
- Remove from oven and toss with the set aside crispy garlic and rosemary and additional salt 1/4-1/2 teaspoon of salt, to taste.
- Serve and enjoy!
Notes
- A gentle boil means a vigorous simmer with visible bubbling but not a full rolling boil, which helps soften potatoes without overcooking.
- Be careful not to overcook the potatoes during boiling; they should be easily pierced but still firm enough to crisp when roasted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 55g | 18% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Sodium | 3014mg | 126% |
| Potassium | 1271mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin C | 18mg | 20% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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