Ok, so it’s not the best title. These aren’t really fries, but they’re more than just roasted potato wedges. I would call them potato “wedgies” but that’s not a name that should describe food ever. Just… no.
I mean, look at them! So pretty, and just begging to be eaten. I used yukon gold potatoes, which in my humble opinion, are best “multi purpose” potato. Roasted, mashed, steamed, fried, anything goes with these gorgeous potatoes!
These get seasoned with a blend of smoked paprika, rosemary, garlic, salt and pepper. Oh, YUM.
These aren’t the crispiest “fry” ever, but they are relatively guilt free! They are roasted with heart healthy olive or grape seed oil. Serve them up with some grilled fish, a burger, or pile them up on a plate and
roasted rosemary wedge fries.
1 pound yukon gold potatoes (about 3-4 potatoes)
1 tsp. each smoked paprika, rosemary, garlic, salt
1/2 tsp. fresh ground black pepper
3 tbsp. olive oil
Preheat oven to 425 degrees. Wash and dry potatoes. Slice potatoes into 1/2 inch slices. Add to a bowl of cold water and let sit for at least fifteen minutes (this will help release some of the starch). Remove from bowl and pat dry.
In separate bowl, add oil, paprika, rosemary, garlic, salt and pepper and mix to combine. Add in potatoes, and mix well, until potatoes are evenly coated.
Spread out onto baking sheet in a single layer (if they overlap, they will steam instead of roast). Bake for 20-25 minutes, stirring/flipping about halfway through to ensure even roasting.
Allow them to cool slightly; serve immediately.