During my younger years, my Mom used to bring me along to grocery store while she went shopping. I was always excited to go on these weekly trips because I knew she would buy me the crispy wedge fries from the Deli counter. They were incredibly delicious and basically everything you need in your life at the age of four. Especially when you’ve got ketchup to dip them in.
I specifically remember the fries having this incredible crunchy golden brown coating on the outside with a hint of spice. But the inside? Pure bliss. An incredibly soft texture that I still remember to this day. We called them Joe-Joes; I’m still not really sure why.
Anyway there I’d be sitting and snacking delightfully on my little bag of Joe-Joes with a little (or A LOT) of ketchup all over my hands and face. I was probably grinning ear to ear.
Is it wrong that I kind of want to do that again? Probably. Well because adults don’t sit in shopping carts, nor do they have messy faces or hands.
Growing up is tough guys… especially when you grow out of eating joe-joes. However, I’ve realized that fries can be so much better with flavor combinations that could fill up an entire book and dipping sauces that are completely creative.
That’s exactly why I created these. To prove that potatoes made at home can be a bit extraordinary.
Basically the red potatoes (my favorite!) are tossed with a ton of minced garlic, olive oil, rosemary, and parsley then roasted in the oven until they crisp up and turn a golden brown on the outside. The herbs stick to the potatoes and the garlic crisps up slightly. Afterwards the potatoes are sprinkled generously with sea salt and freshly cracked black pepper.
The flavor combination is addicting. No really! I felt like I was chomping down on flavor elevated Joe-Joes. WHERE’S MY KETCHUP? Just kidding… kinda.
Really, look at these things! Fresh out of the oven, all golden brown and crispy. They’re just waiting for you to devour them. Are they possibly ketchup or siracha dippable… I don’t know, yes? I’m kind of obsessed with condiments, but you do your thing!
Won’t you fall in love with the adult Joe-Joe with me?
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Garlic Roasted Red Potato Wedges with Olive Oil and Rosemary
Ingredients
- 4 large red potatoes, cut into wedges
- 3 tablespoons olive oil, plus more for pan
- 4 cloves garlic, minced
- 2 tablespoons minced fresh rosemary leaves
- 1 tablespoon parsley
- salt and pepper, to taste
Instructions
- Preheat oven to 425 degrees F. Place 2 teaspoons of olive oil on a baking pan or roasting pan and place in oven until hot and oil begins to shimmer, about 3-5 minutes.
- In a large plastic ziploc bag, add potatoes, 3 tablespoons of olive oil, garlic, rosemary, parsley, and a generous amount of salt and pepper. Close bag and shake to evenly coat the potatoes.
- Dump the potatoes on the hot pan, and evenly distribute them in 1 single layer and place in oven. After 20 minutes, loosen the potatoes gently with a spatula and flip over. There may still be pale potatoes, so try and arrange those on the outer edges of the pan.
- Place back in oven for another 15 minutes, then flip again and bake for another 10 minutes or until potatoes are golden brown, crispy, and cooked through. Season with salt and pepper to taste. Serve with roasted chicken and a variety of dipping sauces.
29 comments
I haven’t had potatoes that crispy delicious in a long time and now you’re making me crave them! This weekend. It’s happening.
Oh these look delicious – I was just going to chuck whole potatoes in the oven tonight but now we’re having adult Joe-Joes. Thanks!
Yes! I love me some red potatoes! Ooooh, and I can’t wait to try your fry sauces. They all look AH-mazing.
Ohh…how divine and comforting these look!
Perfect! I just bought potatoes last night to make an herb-filled wintery meal! I haven’t cooked them up yet, but when I do I’ll know what to do!
Some of my favorite ‘recipes’ are like this. Things that come together in no time at all but are still super impressive and delicious.
These look so good, and so easy to make! Will have to make some to go with the turkey pot roast this weekend!
i’m having total heart palpitations over here!!! amazing!
Mmmmm, there were sooo good! I used Russet, and they were crisp, golden and tasty.
Delicious! I made ours on our cast iron griddle and they turned out perfectly! I’ve always failed at making potato wedges before but these were delicious. I don’t know if it was your recipe or the change from a regular pan but these made our dinner. Thanks!
I took a chance and fixed these at our Christmas meal (along with Crab legs and other sides). It was a huge hit! Turned out brown crispy and delicious. I had to fix two cookie sheets (with a lip on it). One was an older pan and one was newer. The older pan browned the potatoes better, but they were both delish!
They look and sound delicious! I am looking to making them tonight. I enjoy your site and look forward to a healthier lifestyle with my husband and I. Can you let me know how many calories per serving since we are counting them now? thank you in advance!
I have been trying to get perfectly crisp yet still soft potatoes and these are them. The rosemary and garlic make them even more perfect. These were amazing – I didn’t even need a dipping sauce! Thank you for this recipe!
My husband is a huge potato fan & will eat them any way I make them but sometimes I like to switch things up from the traditional stand-bys of mashed potatoes, country fried potatoes, or baked potato. These accompanied our turkey burgers perfectly. I didn’t bake them as long (20 minutes one side, flip, 5ish minutes on the other). Any longer & the wedges would have been terribly burned as they were already somewhat blackening on some of the edges.
I’m glad you guys enjoyed these! Perfect for pairing with burgers 🙂
I cannot believe any body!!! Actually followed instructions and had good results ! 450 degrees for an HOUR !? Nuts !!!! Potatoes started burning around 25 minutes in !!! Had to open oven and let the smoke out!!! Then reduced oven to 400 degrees and went another 10 minutes. Worst instructions I’ve ever seen to make roasted potatoes!!! Don’t waste your time here go to a real cooking website. 😣😣😣😣
Apologies you had an issue. I’m not sure why they would burn when I haven’t had anyone else report this problem with the potatoes. Perhaps your oven runs hot? I’ve updated the baking temp and lowered the cooking time to make the recipe a little more straight-forward and user friendly!
Made these with a combination of sweet potatoes and gold that I had on hand for Thanksgiving. They are so delicious! Love them both – just have to be careful with the timing.
Perfect — that sounds delicious!
I’m not sure how this was overlooked but the smoke point of olive oil is 405 degrees. My kitchen filled up with smoke and by the time I put two and two together one side of my wedges were completely black before 20 minutes had even passed. I turned down the temperature to 375 to complete the recipe. Thankfully they taste ok but I was scared my smoke alarm was going to go off…I would highly recommend lowering the temperature on this recipe to 375 to avoid the smoking or use an oil with a higher smoke point.
So sorry you had a problem. There shouldn’t be an issue with the temperature but all ovens are different (I roast my chicken with olive oil at 450 all the time). Maybe next time reduce the temp for your oven?
HI! Thanks for the recipe. I’m going to try it now. About how many pounds would you say 4 large red potatoes weigh?
You bet! It’s about 1.5 pounds 🙂
Can I make this a day ahead?
Sure!
I didn’t have rosemary, so I used a basic Italian blend and it turned out really good. I love the instructions for baking, they came out so crispy, which is hard to achieve! Great recipe!