These roasted potatoes come out beautifully golden and crisp on the outside, with a soft, creamy center. Garlic, rosemary, and sweet paprika build a warm, savory aroma, while just a couple of tablespoons of olive oil are enough to create that irresistible crust without excess richness. A versatile side for meat or fish, and satisfying enough to serve as a vegetarian dish on its own.
Ingredients
- Potatoes — 800g (1.8 lb)
- Olive oil — 2 tbsp
- Garlic — 3 cloves
- Dried rosemary — 1 tsp (or 2–3 sprigs fresh)
- Sweet paprika — 1 tsp
- Salt — 1 tsp, level
- Ground black pepper — 1/2 tsp
- Lemon — 1/2, for serving, optional
Step-by-Step Recipe
- Preheat the oven to 220°C (428°F). Line a baking sheet with parchment paper or use a nonstick baking mat.
- Wash the potatoes thoroughly and peel them if you like. Cut into large wedges of even size so they roast uniformly.
- Finely mince the garlic. In a large bowl, combine the olive oil, garlic, rosemary, paprika, salt, and pepper.
- Add the potatoes and toss well so every wedge is coated in the fragrant seasoning mixture.
- Arrange the wedges on the baking sheet in a single layer, cut side down — this helps develop a deeper, more appealing crust.
- Roast for 30–35 minutes, until browned and tender inside, turning once halfway through.
- If desired, finish with a squeeze of lemon and a scattering of fresh herbs. Serve hot.
Nutrition
| Nutrition | Per Serving |
|---|---|
| Calories | 230 kcal |
| Protein | 4.5 g |
| Fat | 7.5 g |
| Carbohydrates | 37 g |
| Fiber | 5 g |
| Sugar | 2 g |
| Sodium | 520 mg |
Serving and Storage
- Serve with yogurt sauce, sour cream with herbs, or hummus.
- Store leftovers in the refrigerator for up to 3 days. Reheat for 8–10 minutes at 200°C (392°F) to bring back the crispness.
- For a little heat, add a pinch of chili flakes just before serving.
📹 Watch video recipe in our Telegram channel
Tips and Variations
- For extra crunch, soak the wedges in cold water for 20 minutes, then dry them very well and toss with 1 tsp cornstarch along with the seasonings.
- Swap rosemary for thyme or an Italian herb blend for a different but equally aromatic profile.
- Use baby potatoes and roast them whole, lightly scoring the skins in a crosshatch.
- For a garlic-free version, add smoked paprika instead — it brings a deeper, more layered flavor.
FAQ
Which type of potato is best for roasting?
Starchy or all-purpose potatoes work best: they roast up with crisp edges and a soft, fluffy interior. Baby potatoes are also excellent, especially when roasted whole.
Do I need to boil the wedges first?
Not necessarily. But if you want extra crunch, blanch the wedges in salted water for 4–5 minutes, drain well, and then roast.
Can I make these without oil?
Yes, but the crust will be less pronounced. You can replace the oil with 1–2 tsp aquafaba, which helps the seasonings cling to the surface.
How do I keep the potatoes from sticking to the pan?
Use parchment paper or a well-heated baking sheet, arrange the potatoes in a single layer, and avoid stirring them for the first 15 minutes of roasting.